Persimmon Pie

Persimmon Pie

15 Reviews 1 Pic
Recipe by  MARBALET

“This pie has a creamy texture, and it is easy to make.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
  3. Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes. Cool before slicing.

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Reviews (15)

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This recipe definitely took longer to cook than advertised.The first time I tried it exactly as mentioned above, and I think there really was just too much cream. I tried it again with an extra egg and only 1 1/2 cups of half and half and it turned out much better (and cooked much faster). I tried it again using 1 1/2 cups condensed milk (instead of half and half) to try to get a silkier consistency, almost like a Key lime pie. It turned out really well, but now it is a little too sweet. I will try it again with the condensed milk, but I will cut down the sugar (and perhaps use a graham cracker crust)



This was truely the most aweful recipe. It didn't work from the very beginning. First of all, there was too much pie filling left over. Then, the pie didn't even cook in the amount of time that the recipe says. I had to cook it for about 2 hours! I am pretty sure that this recipe calls for way too much half and half. I will never make this again.



My husband loved this pie. He grew up eating persimmon cookies every fall made with freshly picked persimmons. This was a nice change. He wouldn't let me give away any of the pie.

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Amount Per Serving (8 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet



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Sour Cream Apple Pie Deluxe


next recipe:

Paleo Persimmon Pie