Persimmon Pie Recipe: How to Make Persimmon Custard Pie
Written by MasterClass
Last updated: Dec 31, 2024 • 3 min read
Learn to make persimmon pie with a buttery crust and a vibrant orange-hued custard filling.
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What Is Persimmon Pie?
Persimmon pie consists of a pie crust filled with a just-set persimmon custard filling, similar in texture to a pumpkin pie filling. Ripened persimmons have a unique flavor that lies somewhere between an apricot, a date, and a sweet tomato. In addition to making persimmon pie, you can use Hachiya persimmons to make persimmon cookies, persimmon bread, or creamy persimmon pudding.
How to Make Persimmon Pie
Follow these simple steps to make the best persimmon pie:
- 1. Rest your pie dough. Be careful not to overwork your dough. Once your dough has just come together, it's time to give it a rest. After mixing and rolling out your dough, allow it to rest in the refrigerator for at least two hours. This allows the fat to cool and solidify and the gluten molecules to relax, so you have a soft, flaky crust.
- 2. Blind bake your pie. Fillings, by nature, contain a ton of moisture—custard and fruit-based ones, especially. When they bake, they release all those delicious juices into the nearest vessel at hand: the dough. In order for your crust to withstand that moisture, it’s crucial that you blind bake. Blind baking—the process of pre-baking the bottom crust in a pie pan using pie weights, dried beans, or sugar, gives you a head start on creating a base that will stand up to a wet filling.
- 3. Temper the filling. To ensure the eggs don’t curdle during the baking process, warm the persimmon pulp and spices and whisk into the egg and cream mixture a little at a time, stirring constantly. This will temper the eggs and create a smooth, creamy texture.
- 4. Bake your pie. Add the tempered custard filling to the blind-baked pie crust and bake until the filling is just set. The pie will continue cooking as it cools, so make sure to pull it out of the oven when the filling is still jiggly at the center to ensure a perfectly creamy custard pie.
Persimmon Pie Recipe
makes
1 9-inch pieprep time
15 mintotal time
1 hr 30 mincook time
1 hr 15 minIngredients
For the pie dough:
For the filling:
Note: The total time does not include 4 hours of inactive time.
- 1
Combine the flour, salt, and sugar in a large bowl.
- 2
Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left. The dough should just hold together when pressed in a handful.
- 3
Turn the dough out onto a clean work surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.
- 4
Divide and form into a shaggy disc about 1-inch thick. Wrap in plastic wrap, and place in the refrigerator for at least two hours before rolling out with a rolling pin.
- 5
After the first rest, generously dust a clean work surface and roll the dough into an 11-inch circle. Roll up the dough and transfer it to a 9-inch pie plate. Crimp the edges into whatever pattern suits you, cover the pie shell with plastic wrap, and refrigerate for another two hours.
- 6
Preheat the oven to 400 degrees Fahrenheit. Line the dough with parchment paper or aluminum foil, and fill with pie weights.
- 7
Bake for 10–15 minutes, until the crust begins to take on a little golden brown color.
- 8
Remove from the oven, remove weights, and set aside. Lower the oven temperature to 375 degrees Fahrenheit.
- 9
To make the pie filling, combine the sugar, salt, cinnamon, ginger, nutmeg, allspice spices, and persimmon pulp in a mixing bowl or food processor. Blend until well incorporated.
- 10
Transfer to a saucepan over medium heat, and cook for 3–4 minutes, warming persimmon mixture and stirring continuously.
- 11
Remove from heat. Let cool slightly.
- 12
In a separate bowl, whisk the eggs, milk, and cream. Slowly add to the spiced persimmon and gently whisk until smooth. Stir in vanilla extract.
- 13
Pour the persimmon filling into the pie crust, stopping just before it meets the top.
- 14
Bake pie until custard is just set—it should still jiggle and be bouncy to the touch—about 45–50 minutes.
- 15
Let the pie cool all the way to room temperature on a wire rack before slicing and serving with whipped cream and/or vanilla ice cream. If making ahead, cover tightly in plastic wrap and store in the refrigerator until ready to serve!
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