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Persimmon Cream Pie Recipe

Persimmon Cream Pie Recipe

Learn how to make the best homemade persimmon cream pie with this easy baking recipe. Featuring ripe persimmons blended into a silky custard, this foolproof pie celebrates autumn's most underrated fruit. The secret is properly ripened Hachiya persimmons for that perfect honeyed sweetness!
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced persimmon cream pie on a vintage ceramic pie plate, bathed in soft natural light streaming through a kitchen window. The golden-orange custard filling glistens beneath a billowy layer of freshly whipped cream, garnished with thin, translucent slices of fresh persimmon arranged in a delicate spiral. The flaky, amber-brown crust shows beautiful crimping around the edges, with a dusting of warming spices visible on the cream. A rustic wooden table holds scattered cinnamon sticks, star anise, and a few whole persimmons with their distinctive leafy calyxes intact, creating a warm autumn color palette that complements the pie's rich orange hues.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">450g very ripe Hachiya persimmons (about 3-4 large), fully softened</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml maple syrup (or honey)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 firm Fuyu persimmon, thinly sliced (for garnish)</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Blender or food processor (for filling)</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes will create flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. You may not need all the water. When you can squeeze a handful of dough and it holds together without falling apart, it's ready. Avoid overworking the dough as this develops gluten, resulting in a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to bake, preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled dough into a circle about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim the excess, leaving about 2cm overhang, then fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the bottom looks dry but not browned. This pre-baking ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is baking, prepare your persimmon filling. Ensure your Hachiya persimmons are completely soft and jelly-like inside (they must be fully ripened to lose their astringency). Cut the persimmons in half, scoop out the pulp, and discard any seeds. You should have about 370g of pulp.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the persimmon pulp in a blender or food processor and blend until completely smooth. Pass the purée through a fine-mesh sieve to remove any fibrous bits, which will ensure a silky-smooth filling texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until well combined. Gradually whisk in the persimmon purée, followed by the heavy cream, mixing gently to avoid incorporating too much air into the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce oven temperature to 175°C (350°F). Place the par-baked crust on a baking sheet (this makes it easier to move in and out of the oven). Pour the persimmon custard mixture into the warm crust, filling it about 5mm (1/4 inch) below the rim.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the pie for 45-50 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The custard will continue to set as it cools. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours. The cooling time is essential for the custard to fully set; cutting too early will result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the pie is completely cooled, prepare the topping. In a chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form. Don't overwhip or you'll end up with grainy, butter-like cream instead of a smooth, cloud-like topping.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread or pipe the whipped cream over the pie. For an elegant finish, arrange thin slices of firm Fuyu persimmon (which can be eaten when still firm, unlike Hachiya) in a circular pattern on top and dust lightly with ground cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Refrigerate for at least 1 hour before serving to allow the flavors to meld. This pie is best enjoyed the day it's made but can be stored covered in the refrigerator for up to 3 days, though the crust will soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Persimmon Cream Pie?

This pie requires ripe Hachiya persimmons, heavy cream, eggs, sugar, maple syrup, vanilla, and warming spices (cinnamon, nutmeg, ginger) for the filling. The buttery crust needs flour, butter, salt and sugar, while the topping features whipped cream and Fuyu persimmon slices.

How to cook Persimmon Cream Pie at home?

Learn how to cook Persimmon Cream Pie by first blind-baking a buttery pastry crust, then filling it with a silky spiced custard made from fully ripened Hachiya persimmon purée. Bake until just set with a slight wobble in the centre, cool completely, then top with freshly whipped cream and thinly sliced Fuyu persimmons for a stunning autumn dessert.

Why must Hachiya persimmons be fully ripened before using in desserts?

Unripe Hachiya persimmons contain high levels of tannins that create an astringent, mouth-puckering sensation. They must ripen until completely soft and jelly-like (almost translucent) to develop their honeyed sweetness and lose their astringency, making them perfect for baking into custards and desserts.

What's the difference between Fuyu and Hachiya persimmons in baking?

Hachiya persimmons are acorn-shaped and must be used when extremely soft and pudding-like, perfect for puréeing into custards. Fuyu persimmons are squat, tomato-shaped fruits that can be eaten when still firm, making them ideal for decorative garnishes and slices that hold their shape.

How can I tell when a custard pie is properly baked?

A perfectly baked custard pie should have set edges but still show a slight wobble in the centre when gently shaken – similar to firm jelly. If it's completely firm while hot, you've overbaked it. The custard will continue setting as it cools, resulting in the ideal silky-smooth texture.

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This pre-baking ensures your crust won't become soggy from the wet filling." }, { "@type": "HowToStep", "name": "Prepare persimmons", "text": "While the crust is baking, prepare your persimmon filling. Ensure your Hachiya persimmons are completely soft and jelly-like inside (they must be fully ripened to lose their astringency). Cut the persimmons in half, scoop out the pulp, and discard any seeds. You should have about 370g of pulp." }, { "@type": "HowToStep", "name": "Process persimmons", "text": "Place the persimmon pulp in a blender or food processor and blend until completely smooth. Pass the purée through a fine-mesh sieve to remove any fibrous bits, which will ensure a silky-smooth filling texture." }, { "@type": "HowToStep", "name": "Mix filling", "text": "In a large bowl, whisk together the eggs, sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until well combined. Gradually whisk in the persimmon purée, followed by the heavy cream, mixing gently to avoid incorporating too much air into the custard." }, { "@type": "HowToStep", "name": "Fill pie crust", "text": "Reduce oven temperature to 175°C (350°F). Place the par-baked crust on a baking sheet (this makes it easier to move in and out of the oven). Pour the persimmon custard mixture into the warm crust, filling it about 5mm (1/4 inch) below the rim." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Bake the pie for 45-50 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The custard will continue to set as it cools. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield." }, { "@type": "HowToStep", "name": "Cool completely", "text": "Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours. The cooling time is essential for the custard to fully set; cutting too early will result in a runny filling." }, { "@type": "HowToStep", "name": "Make whipped cream", "text": "Once the pie is completely cooled, prepare the topping. In a chilled bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form. Don't overwhip or you'll end up with grainy, butter-like cream instead of a smooth, cloud-like topping." }, { "@type": "HowToStep", "name": "Garnish pie", "text": "Spread or pipe the whipped cream over the pie. For an elegant finish, arrange thin slices of firm Fuyu persimmon (which can be eaten when still firm, unlike Hachiya) in a circular pattern on top and dust lightly with ground cinnamon." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "Refrigerate for at least 1 hour before serving to allow the flavors to meld. This pie is best enjoyed the day it's made but can be stored covered in the refrigerator for up to 3 days, though the crust will soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-06-01", "reviewBody": "I've never baked with persimmons before but this recipe converted me! The custard has the perfect balance of spice and sweetness. My family couldn't get enough of it at our weekend gathering.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-05-28", "reviewBody": "The silky texture of this pie is absolutely worth the wait. Make sure your Hachiya persimmons are completely soft as instructed - it makes all the difference! This will be my new Thanksgiving tradition.", "name": "Silky Smooth Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-30", "reviewBody": "This pie converted everyone at my dinner party into persimmon lovers! The creamy filling with those warm spices is absolutely divine. I've already been asked to make it again for our next gathering.", "name": "Converted Skeptics Instantly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-03", "reviewBody": "Much creamier and more interesting than pumpkin pie! The persimmon flavor is subtle but distinctive. I followed the recipe exactly and it came out perfectly - no cracks on top and a beautiful set.", "name": "Better Than Pumpkin Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-06-05", "reviewBody": "This was the best use for the ripe persimmons from my neighbor's tree! The custard texture is incredible and I love how the recipe emphasizes proper ripening. The pie freezes beautifully too - I made an extra to enjoy later!", "name": "Perfect Use for Ripe Persimmons", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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