Persimmon Pie
Easy Persimmon Pie recipe made with Fuyu, Hachiya, or wild persimmons, evaporated milk and a shortcut pie crust. The color and creamy custard texture will remind you of a pumpkin pie. The flavor will also be similar, if you add the cinnamon, but persimmons taste more like a cross between an apricot and a mango.... when ripe.
Servings: 8 servings
Calories: 1slice
Equipment
Ingredients
- 1 9-inch unbaked pie crust (Made from Pillsbury rolled up pie dough, homemade, or frozen and thawed)
- 1 ¾ cups persimmon pulp- from 4 large very ripe Hiyacha or 5 to 6 large Fuyu persimmons (about 2 pounds) (For small American wild persimmons, up to 15)
- 2 large eggs
- ¾ cup sugar
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1 (12 ounce) can evaporated milk (not sweetened condensed milk) (see variations to make with sweetened condensed milk)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400F. (You will reduce it to 350F later, so keep a timer close by.)
- If using a homemade crust or Pillsbury rolled up pie dough, arrange it in a 9-inch pie plate and crimp the edges. If using a thawed frozen pie crust, place it in the pie plate. Put the pie shell in the fridge until ready to fill with filling.
- For Hachiya and American wild persimmons, gently pull back part of the peel or skins and use a spoon to scoop out the very soft pulp. Discard the skins, and if they have seeds, discard those, too. These types of persimmons need to be VERY ripe or they will pucker your mouth.
- For Fuyu persimmons, These persimmons can be eaten like an apple when firm. They are typically not astringent. If firm, just coarsely chop the flesh and puree the fruit in a blender or food processor or in a bowl using a hand-held immersion blender. If very soft and over-ripe, scoop out the pulp and discard the skins.
- Place the persimmon pulp, or chopped Fuyu persimmon, in a blender or food processor. I like to use a hand-held immersion blender to puree it and make it smooth.
- TIP: The more ripe the persimmons are, the softer and darker the flesh will be.
- Whisk the eggs in a medium size mixing bowl until blended together.
- If adding cinnamon or spices, stir into the sugar and salt, first. This will help incorporate it in the filling better.
- Add the sugar mixture and persimmon pulp. Stir in the evaporated milk and vanilla.
- Pour the filling into the prepared pie shell. Carefully place the pie plate on the center rack in the oven and bake, uncovered, 15 minutes at 400F.
- After baking 15 minutes at 400F, reduce the oven temperature (without opening the oven door), to 350F and bake an additional 35 minutes or until the center jiggles just slightly when gently shaken.
- Let cool on a wire rack until room temperature (about 1 hour), then loosely cover and refrigerate 2 hours or until chilled before serving.
- Store in the fridge up to 3 days to make ahead. You can freeze the persimmon pie, covered in heavy duty aluminum foil. Thaw in the fridge overnight.
Notes
How to tell when a persimmon is ripe? For Hachiya and American wild persimmons, you will know they are ripe when they feel like a water balloon when gently pressed with your fingers. Fuyu persimmons can be eaten like an apple but I've found that some taste better when they are slightly softened and turn a darker orange.
What do persimmons taste like?
Ripe persimmons have a unique flavor like no other fruit but is similar to a combination of an apricot, plum and mango. When they are really ripe, they take on an extra sweet, honey flavor. Be aware that unripe Hachiya and wild persimmons are astringent and taste bitter until very ripe. If you are looking for a substitute for pumpkin pie, then go ahead and add the ground cinnamon. If you want more of a fruit pie, leave it out and let the persimmon flavor shine! Variations: Sweetened condensed milk - I tested this persimmon pie recipe with Eagle Brand sweetened condensed milk to see if it would work...and it did! Just omit the sugar and evaporated milk and it works. The result was a slightly thicker pie filling. How to serve Persimmon Pie
Similar to pumpkin pie, serve with a dollop of whipped cream or ice cream or enjoy it plain!
Ripe persimmons have a unique flavor like no other fruit but is similar to a combination of an apricot, plum and mango. When they are really ripe, they take on an extra sweet, honey flavor. Be aware that unripe Hachiya and wild persimmons are astringent and taste bitter until very ripe. If you are looking for a substitute for pumpkin pie, then go ahead and add the ground cinnamon. If you want more of a fruit pie, leave it out and let the persimmon flavor shine! Variations: Sweetened condensed milk - I tested this persimmon pie recipe with Eagle Brand sweetened condensed milk to see if it would work...and it did! Just omit the sugar and evaporated milk and it works. The result was a slightly thicker pie filling. How to serve Persimmon Pie
Similar to pumpkin pie, serve with a dollop of whipped cream or ice cream or enjoy it plain!
