Persimmon Holiday Pie
Delight your taste buds this holiday season with a Persimmon Holiday Pie, a luscious dessert that combines the velvety sweetness of ripe Hachiya persimmons with warm holiday spices like cinnamon, nutmeg, and ginger. This silky custard pie features a buttery, golden crust and a rich filling sweetened with a perfect balance of brown and granulated sugar. Lightly spiced and irresistibly creamy, it’s baked to perfection and topped with a dollop of whipped cream for an elegant finish. Quick to prepare with simple ingredients, this festive pie is an excellent centerpiece for holiday gatherings or any autumnal table. Perfect for persimmon lovers and pie enthusiasts alike, this dessert is destined to be a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups Hachiya persimmons (ripe pulp)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 9-inch Pie crust (homemade or store-bought)
- 1 cup Whipped cream (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish. Crimp the edges, if desired, and set aside.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, and salt until evenly combined.
Add the persimmon pulp to the bowl and mix well.
In a separate small bowl, lightly beat the eggs, then add the heavy cream and vanilla extract. Stir until well combined.
Pour the egg and cream mixture into the persimmon mixture, stirring until smooth and fully incorporated.
Stir in the melted butter to bring the filling together.
Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2-3 hours.
Serve the pie at room temperature or slightly chilled, optionally topped with whipped cream.
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 236.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
