For those who aren’t familiar with this fruit, there are two kinds of persimmons generally available: Hachiya and Fuyu. Both varieties are best eaten when very soft and jelly-like, but the Fuyu will be sweet even if eaten while still firm. Hachiya persimmons tend to be bitter and astringent if eaten before they are softened. Both types of persimmons are a great source of Vitamin A and also contain iron.
Persimmons can be easily pureed for this pie by halving them, scraping the pulp into the blender or food processor, and processing until smooth. While the skin is edible and can be pureed with the pulp, it is generally a bit coarse; this pie has a better texture if the skin is left out of the puree.
Homemade Pie Crust is best, but for a cook in a hurry, refrigerated crusts can be used.
8 Servings – 1 9” pie
2 1/4 cups persimmon pulp, (from about 2 pounds persimmons)
1 teaspoon lemon juice
1/4 cup whipping cream
3/4 cup whole milk
1 large egg
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1 9" unbaked pie shell
2 cups sweetened whipped cream
- Preheat the oven to 425°.
- Whisk together the persimmon pulp and lemon juice.
- Mix in the egg, whipping cream, milk, sugar, salt, and cornstarch until smooth.
- Pour the mixture into the pie shell.
- Bake 10 minutes in the preheated oven.
- Turn the heat down to 350° and bake the pie until set, 40-50 minutes.
- Remove from the oven to a cooling rack and cool thoroughly.
- Serve with whipped cream.
Amount Per Serving
Calories 279 Calories from Fat 136
Percent Total Calories From: Fat 48% Protein 5% Carb. 46%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 51 mg
Sodium 216 mg
Total Carbohydrate 32 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g
Vitamin A 20% Vitamin C 5% Calcium 0% Iron 4%