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Sweet Wild Southern Persimmon Pie

A delightful dessert featuring creamy persimmon fruit that brings warm fall flavors to your table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 1 cup persimmon pulp Use ripe persimmons for best flavor.
  • 1/2 cup whole milk Adjust sweetness based on preference.
  • 1/2 cup white sugar or local honey Use local honey for a unique flavor.
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup heavy whipping cream
Crust
  • 1 piece pie crust Use store-bought or homemade.
Topping (Optional)
  • Brown sugar cinnamon streusel with pecans Add for texture and taste.

Method
 

Preparation
  1. Prepare your crust. If using a store-bought crust, ensure it's thawed. If making homemade, press it into a pie pan.
  2. Preheat the oven to 350°F.
  3. Wash the persimmons, cut off the stems, and separate the pulp from the skin.
Mixing
  1. Blend the persimmon pulp with 1/2 cup milk in a blender.
  2. Combine the pureed pulp with spices and sugar, then whisk in eggs one at a time, followed by the heavy cream.
  3. Puree the mixture again for a smooth filling.
Baking
  1. Pour the filling into the prepared pie crust.
  2. Bake for 30 minutes, or until the filling is set but slightly jiggly.
  3. Let the pie cool completely before slicing.

Notes

Serve chilled or at room temperature. Top with whipped cream or streusel. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.