Persimmon Pie Recipe
I had the wonderful privilege of picking fresh persimmons from a tree this fall. This delicate fruit isn’t offered in the grocery store where I live, so finding a persimmon tree is the only way to find these orange, thin-skinned beauties. It was a labor of love, but well worth it. The pie was delicious, a twist on a pumpkin pie with more of a sweet tanginess to it.
You’ll need a LOT of persimmons to make anything from them. The majority of the fruit consists of seeds, so be prepared to spend a good amount of time de-seeding them. If I had to guess, each fruit yielded about 1/4th of it’s actually size of pulp. The seeds take up their majority. Try to pick the ripe persimmons, I found that the ones that had just fallen on the ground were the perfect ripeness, the ones on the trees tended to be too firm. You can always let them sit a few days prior to making this pie, to ripen them if needed.
For the pie crust – I used the boxed pie crust that you just add water too. I do, however, like to add nutmeg and cinnamon to the mixture to give it an extra flavor! It turns out great when it’s all said and done.
Serve this pie with whipped cream and you’ll be in heaven!
- 2 eggs, separated, at room temperature
- 3/4 cup light brown sugar, firmly packed
- 1 cup persimmon pulp
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup condensed milk
- 1/2 cup whole milk
- 1 unbaked 9-inch pie shell (or boxed pie crust)
- Preheat oven to 450°F.
- Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt. Stir in the milks.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into the persimmon mixture.
- Pile into the pie shell, and bake for 10 minutes at 450°F. Lower heat to 325°F and bake for 30 minutes more. Test for doneness when a knife inserted into pie center comes out clean.
- Makes one pie.
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