Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A light, unusual dessert for holiday meals.

Ingredients Nutrition

Directions

  1. Mix first three ingredients and pat firmly in a pie pan.
  2. Bake at 375 for 15 minutes or chill.
  3. Mix persimmon pulp in a large bowl and beat in all other ingredients in order given.
  4. Pour into graham cracker crust and bake in 325 oven for 1 hour or until firm.
  5. Serve with whipped cream topped with chopped nuts if desired.

Reviews

(1)
Most Helpful

I made this pie today. The recipe makes two pies. One took longer than the other likely because it was in a deeper pie pan. I did not make it w the graham cracker crust because of the length of time in the oven, felt it would burn the crust. I really didnt taste persimmon, it was mostly a nutmeg flavor and its texture is like a pecan pie. Who doesnt like pecan pie!? :) I Overall, I would like to have tasted the persimmons more and I think it can be made without the butter and as much flour. Smells great. Im going to try making persimmon pie using the standard pumpkin pie recipe (but sub. w persimmon).

Brennie December 08, 2008

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