Sweet Wild Southern Persimmon Pie Recipe

The scent of ripe persimmons, particularly the Fuyu or Hachiya varieties after a good frost, is something special. It’s sweet, earthy, and signals the arrival of cooler weather in the South. Turning those soft, jelly-like fruits into a pie is a tradition I cherish. This Sweet Wild Southern Persimmon Pie captures that unique flavor, with a creamy filling and a hint of spice that complements the persimmon’s natural sweetness beautifully. It’s a comforting dessert that tastes like a hug from a warm autumn day. When making this, make sure your persimmons are truly ripe – if they’re even slightly firm, they’ll be astringent and not pleasant to eat. Ripe persimmons should yield easily to gentle pressure and have a rich, deep orange color.

Preparing the Persimmon Pulp

The first step to this delicious pie is getting your persimmon pulp ready. If you’re lucky enough to have fresh persimmons, you’ll need to mash them until they are smooth. This usually means removing any seeds or fibrous bits. A food mill or a sieve works well for this, ensuring you have a nice, smooth pulp without any unwelcome textures. If you don’t have fresh persimmons, you can sometimes find frozen persimmon pulp at specialty grocery stores or online. Thaw it completely before using and drain off any excess liquid. You’ll need about 1 cup of pulp for this recipe. Don’t be tempted to use unripe persimmons; the astringency can ruin the whole pie. They should feel soft, almost like a very ripe tomato.

Ingredients:

• 1 cup persimmon pulp
• 1/2 cup whole milk
• 1/2 cup white sugar or local honey
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1/2 cup heavy whipping cream
• 1 pie crust (I use the recipe found in The Homemade Household)
• Brown sugar cinnamon streusel with pecans (optional)

Sweet Wild Southern Persimmon Pie

The scent of ripe persimmons, particularly the Fuyu or Hachiya varieties after a good frost, is something special. It’s sweet, earthy, and signals the arrival of cooler weather in the South. Turning those soft, jelly-like fruits into a pie is a tradition I cherish. This recipe captures that unique flavor, with a creamy filling and a hint of spice that complements the persimmon’s natural sweetness beautifully. It’s a comforting dessert that tastes like a hug from a warm autumn day. When making this, make sure your persimmons are truly ripe – if they’re even slightly firm, they’ll be astringent and not pleasant to eat. Ripe persimmons should yield easily to gentle pressure and have a rich, deep orange color.

Preparing the Persimmon Pulp

The first step to this delicious pie is getting your persimmon pulp ready. If you’re lucky enough to have fresh persimmons, you’ll need to mash them until they are smooth. This usually means removing any seeds or fibrous bits. A food mill or a sieve works well for this, ensuring you have a nice, smooth pulp without any unwelcome textures. If you don’t have fresh persimmons, you can sometimes find frozen persimmon pulp at specialty stores or farmers’ markets. Thaw it completely before using. You want about a cup of pulp, which might be about 2-3 medium-sized ripe persimmons, depending on their size and water content.

Making the Persimmon Filling

In a medium bowl, I combine the persimmon pulp, whole milk, and your choice of sweetener. If you’re using white sugar, measure out half a cup. If you prefer the nuanced flavor of local honey, that works wonderfully too, and you’ll use the same amount. This is also where the warm spices come in. Add the ground cinnamon and ground nutmeg. Give everything a good whisk until it’s well combined. It should look like a thick, orangey paste at this point. Don’t overmix, but ensure there are no dry pockets of spices or unmixed pulp.

Adding the Richness and Binding

Next, we add the ingredients that give the filling its luxurious texture and help it set. In a separate, smaller bowl, whisk the two large eggs until they are lightly beaten. Don’t whip them into a froth, just break them up and mix the yolks and whites together. Pour the beaten eggs into the persimmon mixture and whisk them in thoroughly. You’ll notice the mixture becoming a bit thicker and richer in color. Then, gently fold in the heavy whipping cream. This cream adds a wonderful richness and helps create that smooth, custard-like consistency we’re aiming for in the finished pie. Stir it in just until it’s incorporated; you don’t want to overwork it.

Assembling and Baking Your Pie

Now for the assembly. Make sure your pie crust is ready to go. I like to use a pre-baked or partially baked crust (often called a blind-baked crust) for this type of filling. This prevents the bottom crust from becoming soggy. If you’re using a recipe like the one from The Homemade Household, follow its instructions for preparing the crust. Pour the persimmon filling evenly into the prepared pie crust. Smooth the top with a spatula so it’s level.

If you’re using the optional brown sugar cinnamon streusel with pecans, this is the time to add it. Mix together a few tablespoons of brown sugar, a pinch of cinnamon, and some chopped pecans. Sprinkle this mixture evenly over the top of the persimmon filling. It adds a delightful crunch and another layer of flavor.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the pie on a baking sheet to catch any potential drips. Bake for about 45 to 55 minutes, or until the filling is set. You can check for doneness by gently jiggling the pie; the center should be mostly firm, with just a slight wobble. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling process is very important for the filling to fully set and for the flavors to meld. It usually takes at least 2-3 hours. Chilling the pie in the refrigerator for an additional hour after it has cooled at room temperature can further enhance the texture.

Conclusion:

This Sweet Wild Southern Persimmon Pie is a delightful way to celebrate the season. Its creamy texture and unique, subtly sweet flavor are truly comforting, making it a wonderful centerpiece for any autumn or winter gathering. The gentle spices and optional nutty streusel topping add layers of warmth and complexity that highlight the persimmon’s natural taste without overpowering it. Don’t be shy about trying this recipe; it’s more straightforward than you might think, especially if you can get your hands on ripe persimmons.

Serving Suggestions

Serve this pie slightly warm or at room temperature. A dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of extra honey or caramel sauce makes it even more decadent. It pairs beautifully with a cup of hot cider or a strong black coffee.

Variations

For added richness, stir in a tablespoon of brandy extract or a splash of bourbon extract into the filling before baking. If you don’t have pecans for the streusel, chopped walnuts or even just oats will work. You can also add a pinch of ground ginger or cardamom to the spice mix for a different warm flavor profile.

FAQs

Can I use Fuyu persimmons instead of Hachiya?

Yes, you can use either Fuyu or Hachiya. However, it is critical that they are fully ripe and soft for both. Fuyu persimmons can be eaten when firm and crisp like an apple, but for baking, they need to be very soft and jelly-like, just like Hachiya. If they are not fully ripe, they will be very astringent.

How do I know if my persimmons are ripe enough?

A ripe persimmon will feel soft and yield to gentle pressure, similar to a ripe tomato or avocado. They should also have a deep orange color and a sweet aroma. If they are firm or have any greenish-yellow patches, they are not ripe enough for this pie and will taste unpleasant.

Can I make the pie crust ahead of time?

Absolutely. Pie crusts can be made a day or two in advance and stored in the refrigerator, or even frozen for longer storage. Just be sure to let it come to room temperature slightly before pressing it into your pie plate to prevent cracking.

Sweet Wild Southern Persimmon Pie

A delightful pie featuring the unique sweetness of wild Southern persimmons, balanced with warm spices and a creamy filling.

Prep Time
20 Minutes

Cook Time
50 Minutes

Total Time
10 Minutes

Servings
8 servings

Ingredients

• 1 cup persimmon pulp
• 1/2 cup whole milk
• 1/2 cup white sugar or local honey
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1/2 cup heavy whipping cream
• 1 pie crust
• Brown sugar cinnamon streusel with pecans (optional)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Prepare your pie crust according to your preferred recipe.
2. Step 2
   In a large bowl, combine the persimmon pulp, whole milk, white sugar or local honey, ground cinnamon, and ground nutmeg. Stir well.
3. Step 3
   Whisk in the two large eggs one at a time until fully incorporated.
4. Step 4
   Gently fold in the heavy whipping cream.
5. Step 5
   Pour the filling into the prepared pie crust.
6. Step 6
   If using, sprinkle the brown sugar cinnamon streusel with pecans evenly over the top of the filling.
7. Step 7
   Bake for 45-55 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
8. Step 8
   Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.