Deep Dish Persimmon Pie

Deep Dish Persimmon Pie

Made  times
Krystal Johnson 68

"Sweet fuyu persimmons are at their peak in flavor in this warm, scrumptious treat. A great alternative to the traditional apple, peach or blueberry pie. Perfect for the holiday season!"
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2 h 5 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 125 mg
  • 5%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
  3. Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.



This recipe is out of this world, but be sure to serve warm or hot. The texture of the persimmons change if it gets too cool.

So quick and easy and delicious! I thought 1 Tb of cinnamon sounded like a lot, but it was perfect! Smelled divine while it was baking too.

This smelled great while it was baking and I couldn't wait to sample it. I took it to a party and was extremey disappointed and wished I had tried it at home first. Taste-wise it was okay, but...

yuck, do not like these persimmons. will stick with the real thing.

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