Persimmon Pie

With rare exception, persimmons are available only during the fall. You'll find them in limited quantities in supermarkets, or maybe you're lucky enough to have access to a persimmon tree. However you manage to get your hands on this lovely orange, thin-skinned fruit, make this pie.

  • 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
  1. Preheat oven to 450°F.
  2. Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt. Stir in the milks.
  3. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the persimmon mixture.
  4. 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.
  5. Makes one pie.

Note: We extracted pulp from our persimmons using a food mill.

Here are links to our piecrust recipes. Either standard or butter pastry is a good choice for this pie.

Ready in: 55 Min

Kitchen tools you'll need for Persimmon Pie:
Food Mill or Juicer, Mixer, Mixing Bowls, Pie Baker, Rubber Spatula

Recipe editor Patricia Mitchell