Persimmon Pie

Ingredients

• About 250 g (1 cup)persimmon pulp
• 2 largeeggs
• 200 g (1 cup)granulated sugar
• 240 ml (1 cup)milk
• About 1.5 g (1/4 tsp)salt
• 14 g (1 tbsp)butter
• 5 ml (1 tsp)vanilla extract
• About 2.5 g (1 tsp)ground cinnamon
• 1 unbaked 23 cm (9-inch)pie shell

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F).

2. 2

   Mix the filling

   In a large bowl, combine all the ingredients except the pie shell.

3. 3

   Fill the shell

   Pour the mixture into the unbaked pie shell.

4. 4

   Bake at high heat

   Bake at 230°C (450°F) for 10 minutes.

5. 5

   Lower the heat

   Reduce the oven temperature to 177°C (350°F) and continue baking for about 45 minutes, until done; a knife or toothpick inserted into the pie should come out clean.

6. 6

   Cool the pie

   Set the pie on a wire rack to cool.

What is persimmon pie?

Persimmon pie is an American-style baked fruit dessert with a custard-like filling. Persimmons are native to East Asia, while this pie uses familiar American pie-making ingredients: eggs, milk, sugar and pastry.

This version works by blending the pulp directly with the other filling ingredients, then baking it in an unbaked shell. Cinnamon and vanilla bring warmth without obscuring the persimmon’s sweet, mellow flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 4g protein, 42g carbs, 10g fat.

The sugar and pastry shell provide much of the carbohydrates, while the shell and butter contribute most of the fat. Eggs and milk add protein, with smaller amounts from the persimmon pulp. Serve a slice with fresh fruit or a lighter meal to balance the plate.

Choosing and preparing the persimmons

Ripe fruit: use persimmons that are soft enough to make smooth pulp. Remove any skin or seeds as needed, and mash or blend the flesh until there are no large pieces.

Pulp quantity: measure one cup after preparing the fruit. The amount of water in fresh pulp can vary, so aim for a thick, spoonable consistency.

Mixing a smooth filling

Even mixing: combine the eggs, sugar, milk, butter, vanilla, cinnamon and salt with the pulp until evenly blended. Melted butter is easiest to distribute, but let it cool briefly before mixing so it does not cook the eggs.

Gentle handling: stir until combined rather than beating vigorously. This keeps the filling from becoming unnecessarily frothy.

Baking in two stages

Hot start: the pie begins at 230°C (450°F) for 10 minutes, then the oven temperature drops to 177°C (350°F). Follow the temperature change so the shell gets an initial burst of heat without keeping the custard at the higher setting.

Doneness: after about 45 minutes at the lower temperature, test the centre with a knife or toothpick. The recipe’s cue is for it to come out clean; check carefully, as the filling and dish will be hot.

Cooling and serving

Rack cooling: place the baked pie on a wire rack as directed. Cooling gives the filling time to settle, making it easier to cut into neat slices.

Serving idea: offer slices plain or with a little softly whipped cream. A cup of tea or coffee makes a simple accompaniment to the cinnamon-scented filling.

Timing and texture

Bake time: the stated oven time is about 55 minutes in total, split between the two temperatures. The recipe gives 190 minutes as the total time, so allow for the remaining time to prepare and cool the pie.

Filling texture: expect a tender, set centre rather than a firm, dry one. The knife or toothpick test is the stated check for doneness.

Recipe notes & tips

• Measure the pulp after removing any skin and seeds.
• Stir the filling until evenly combined, but avoid beating it until frothy.
• If melting the butter, let it cool slightly before adding it to the eggs.
• Use the two oven temperatures in sequence: 230°C (450°F), then 177°C (350°F).
• Cool the pie on a wire rack before slicing so the filling can settle.

Variations

• Extra cinnamon: add a little more ground cinnamon for a stronger warm-spice note.
• Nutmeg: add a pinch of ground nutmeg alongside the cinnamon.
• Citrus: stir in a little finely grated orange zest to brighten the filling.
• Whipped cream: serve each slice with a spoonful of softly whipped cream.
• Pastry finish: brush the exposed crust edge with beaten egg before baking for a deeper colour.

Common mistakes to avoid

• Using firm fruit: it can be difficult to make smooth pulp; choose ripe persimmons that mash easily.
• Eyeballing the pulp: too much or too little can change the filling; measure one cup after preparing it.
• Skipping the temperature change: lower the oven after the first 10 minutes as directed.
• Cutting while hot: the filling may not hold its shape; let the pie cool on a wire rack first.
• Overmixing: a frothy filling can bake unevenly; stir only until the ingredients are combined.

How to store

Once cool, cover the pie and refrigerate it for up to 3 days. Reheat individual slices gently in a low oven, or serve them chilled.

Frequently asked questions