This version of the traditional Italian soup has a green touch. Not here any tomatoes! Before beginning the dish, if you’d like, you can brown some pancetta or bacon in olive oil. In lieu of vegetable broth, I like to use high-quality vegetable bouillon. Simply omit the salt because the flavor is more real.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs
- ½ teaspoon ground cinnamon
- ½ cup white sugar
- ¼ teaspoon salt
- 2 cups half-and-half cream
- 1 cup persimmon pulp
- 2 tablespoons butter, melted
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
- Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
- For this recipe, look for ripe Hachiya persimmons, which are oblong like peaches, rather than the flatter Fuyu type.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 253 mg |
| Sugars | 13 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tried this but, way too much half and half. It totally diluted the tasted of the persimmon. Also will bake the pie crust too. If I make this again, I will just one cup of half and half.
The custard was way too sweet, but cooked fine when prepared as indicated. However, you must blind bake a crust in which you are cooking custard. I followed the directions exactly and ended up with cooked custard, but a doughy, undercooked crust. I used a French tart pan, and also had lots of custard left over.
Turned out great..we are so happy with this easy Peasy recipe..taste wonderful !
Simple recipe, but impossible without a few changes as the reviewers suggested. Don’t add 2 whole cups of half and half–a 1/2 cup of liquid is fine–and don’t add ANY sugar at all if your persimmons are ripe/sweet enough. Also took longer to cook than advertised, but the filling continues to cook/deflate after it’s “done.”
i changed a few things in the recipe from the get go and it turned out great. 2 cups half and half to: 1 cup half and half; 1 cup almond milk 1/2 cup white sugar to: 1/2 cup Coconut sugar Vietnamese cinnamon blended all ingredients in my Vitamix for 30-45 seconds followed all other instructions and it turned out great!!
I had to add 1 teaspoon of cornstarch and 2 tablespoons of flour to the filling to make it not like a soup
This custard pie was so easy to make and delicious! A wonderful addition to my fall pie repertoire. I received so many persimmons from family and a friend with trees her in Southern California.
The typo on half and half throws cooks off as you can read in other reviews. It should be 1/2 cup of half n half and the recipe works or use condensed milk. I also add 1 tsp cornstarch. 2 tbl melted butter and 1 tsp lemon juice with pinch of salt to round out flavor and texture in the mix.
This is really a 5 Star recipe with just a few tweaks. First, I think it really depends on what kind of persimmons you use. I used the southern variety, as I am so blessed to have them growing here in my hometown. Second, I made a graham cracker crust using “Graham Cracker Crust I” from Allrecipes. Third, I skipped the cream (half and half) and used a can of sweetened condensed milk. I am here to tell you this is the NEW pumpkin pie. The only thing I would change in the future is reducing the sugar. The sweetened condensed milk made this pie very sweet, along with those delicious persimmons.
I’ve used this recipe twice now and both times it came out great! I cut the half and half by a half cup and made my own crust. I had to alter the cooking time a little because of the crust. I ended up cooking it at 400 for 15 mins and 350 for 15 mins give or take a few mins.
The pie tasted good. However, as I feel the recipe is not correct. I followed the recipe to the tee. Not only was there too much filling to fit in a 9 inch pie crust, but after the specified amount of time in the oven it was not cooked at all. I let it cool completely as the recipe specified and still a soupy mess. Will definitely NOT be making this recipe again. Quite a disappointment.
My pie turned out great! Very similar to pumpkin pie. After reading the reviews, I was worried about the texture of the persimmons, so after cutting them into chunks I simmered them for a few minutes until they were soft enough for a fork to puncture–just like I do for mashed potatoes. I also pureed them in the cuisinart til they were very smooth. The persimmon filling was very smooth. Fun alternative for Thanksgiving gatherings.
aside from the fact that it took an hour and a half to cook this pie is pretty good. i added a little vanille and some brown sugar. and used heavy cream instead of half and half.
Too soft, too grainy, had to cook it longer than recipe suggested. Besides all that, it’s tastes blah. The recipe is not saved in my recipe box. Now–onward to baking Persimmon Bread.
This did not turn out well. i followed all the directions and the pie came out bland and did not sit up correctly. it also had to cook more than just 10 min. and then 30 min. it was a lot longer. i won’t use this recipe again.
I must have done something terribly wrong. I followed the recipe with the exception of adding a little more pulp because it was way too runny to cook right. When finished the pie was all watery and runny and seemed to have separated. The flavor was great, texture was grainy and lumpy.
used 1 can of evaporated milk instead of half/half. Adjusted spices to personal prefference. Everyone loved it.
We really liked this pie, what a great recipe for persimmons! Out of necessity, I substituted one can of condensed sweetened milk plus 1/4 cup 2% milk for the sugar and half-and-half ;which worked fine but was quite sweet. As written would be just right, or maybe even a little less sugar if your persimmons are very ripe (as mine were).
Delicious. I used heavy cream instead of half and half and sprinkled fresh pomegranate seeds on top for a bit of tartness to balance out the sweet persimmons.
this pie turned out great. i did use the condensed milk that had been suggested and used splenda and an egg substitute. otherwise followed recipe as given. i did use food processor and pureed the pulp to make very smooth. sister-in-law that normally does not like pumplin like pies said she really liked this. would definately make again.
In Australia we are not big on persimmons. They sell for $1.68 each in the supermarket. Was given some and found this recipe. Yum, best pie I have ever eaten and my 93 year old neighbour agrees with me. Delicious