American Persimmon Pie
American Persimmon Pie offers a unique, sweet-tart flavor profile highlighted by ripe persimmon pulp. With a creamy filling and flaky crust, it’s a delightful dessert perfect for autumn gatherings or holiday menus, appealing to those who enjoy fruit-based pies with a comforting homemade touch.
Ingredients
Instructions
- Mix persimmon pulp, beaten egg, and milk in a bowl.
- Combine sugar, salt, and cornstarch in a separate bowl, then add to the persimmon mixture and stir well.
- Line a pie pan with the plain pastry crust.
- Pour the mixture into the prepared pie crust.
- Bake at 450°F for 10 minutes.
- Reduce oven temperature to 350°F and bake for an additional 50 to 60 minutes until filling is set.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. If you prefer a thicker filling, add an extra tablespoon of cornstarch. Ensure your persimmon pulp is well-pureed to avoid any chunks in the pie. If you don't have a plain pie crust, a graham cracker crust can provide a nice contrast to the filling. This pie is reminiscent of other American recipes, showcasing a unique seasonal fruit.
Serving Suggestions
Serve the pie slightly warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This pie pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving it alongside Aunt Myrtles Fudge for dessert gatherings.
Storage & Reheating
Leftover persimmon pie can be stored in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual slices for about 30 seconds, but be cautious not to overheat as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of American Persimmon Pie contains roughly 418 calories, with 6g protein, 67g carbohydrates, and 14g fat. It is a good source of protein (13% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1210mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen persimmon pulp for this recipe?
Yes, frozen persimmon pulp works well in this recipe. Just thaw it completely and drain any excess liquid before using it in the filling. This ensures that your pie will set properly and maintain a good texture.
What can I do if my filling doesn't set?
If your filling hasn't set after baking, it may need additional time in the oven. Cover the pie loosely with foil and continue baking until the filling is firm to the touch. Alternatively, you can chill the pie in the refrigerator for a few hours to help it firm up before serving.
Is there a vegan alternative for this pie?
To make a vegan version of this persimmon pie, substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk. Ensure your pie crust is also vegan-friendly, or make one from scratch using coconut oil or vegan butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).