Persimmon Pie

Persimmon Pie

18
MARBALET 50

"This pie has a creamy texture, and it is easy to make."
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Ingredients

servings 322 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
  3. Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes. Cool before slicing.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

My husband loved this pie. He grew up eating persimmon cookies every fall made with freshly picked persimmons. This was a nice change. He wouldn't let me give away any of the pie.

Most helpful critical review

This recipe definitely took longer to cook than advertised.The first time I tried it exactly as mentioned above, and I think there really was just too much cream. I tried it again with an extra ...

This recipe definitely took longer to cook than advertised.The first time I tried it exactly as mentioned above, and I think there really was just too much cream. I tried it again with an extra ...

This was truely the most aweful recipe. It didn't work from the very beginning. First of all, there was too much pie filling left over. Then, the pie didn't even cook in the amount of time th...

My husband loved this pie. He grew up eating persimmon cookies every fall made with freshly picked persimmons. This was a nice change. He wouldn't let me give away any of the pie.

This was a great way to use up a few persimmons. I chopped them fairly small and was glad I did since they tend to keep their consistency during baking. Also, I added 15 more minutes to the ba...

used 1 can of evaporated milk instead of half/half. Adjusted spices to personal prefference. Everyone loved it.

We really liked this pie, what a great recipe for persimmons! Out of necessity, I substituted one can of condensed sweetened milk plus 1/4 cup 2% milk for the sugar and half-and-half ;which work...

this pie turned out great. i did use the condensed milk that had been suggested and used splenda and an egg substitute. otherwise followed recipe as given. i did use food processor and pureed ...

In Australia we are not big on persimmons. They sell for $1.68 each in the supermarket. Was given some and found this recipe. Yum, best pie I have ever eaten and my 93 year old neighbour agre...

Delicious. I used heavy cream instead of half and half and sprinkled fresh pomegranate seeds on top for a bit of tartness to balance out the sweet persimmons.