Persimmon Meringue Pie
Indulge in the rich, seasonal flavors of this Persimmon Meringue Pie, a stunning dessert that marries velvety persimmon custard with a cloud-like meringue topping. Built on a buttery graham cracker crust, this pie showcases the sweet, citrusy notes of ripe Hachiya persimmons, perfectly balanced with a creamy, spiced filling. The golden meringue, whipped to glossy perfection, crowns the pie with a delicate sweetness while adding an irresistible visual appeal. Perfect for holiday gatherings or any special occasion, this unique dessert is easy to prepare in just under an hour, yet elegant enough to wow your guests. Serve chilled for a refreshing, autumn-inspired treat that'll keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 9-inch crust Graham cracker pie crust (store-bought or homemade)
- 2 cups Ripe persimmons (Hachiya, pureed)
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 1 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract
- 3 large Egg whites
- 0.5 cups Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 375°F (190°C). If using a homemade graham cracker pie crust, prepare and press it into a 9-inch pie pan; bake for 8-10 minutes and allow to cool completely.
In a medium saucepan, combine the persimmon puree, 3/4 cup granulated sugar, cornstarch, and salt. Whisk together until smooth and thickened.
Gradually whisk in the milk to the persimmon mixture and heat over medium heat until steaming but not boiling.
In a separate small bowl, whisk the egg yolks. Slowly temper the yolks by adding a few tablespoons of the hot persimmon mixture into the yolks while whisking vigorously.
Pour the tempered yolks into the saucepan with the persimmon mixture and continue to cook for 3-5 minutes, stirring constantly, until the custard thickens.
Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
Pour the persimmon custard into the prepared pie crust, spreading it evenly with a spatula.
For the meringue, in a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy.
Gradually add 1/2 cup granulated sugar to the egg whites, one tablespoon at a time, while beating on high speed. Continue to beat until stiff, glossy peaks form.
Spread the meringue over the persimmon custard, ensuring it touches the edges of the crust to seal it. Create decorative swirls with the back of a spoon, if desired.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Slice and enjoy the wonderful flavors of your Persimmon Meringue Pie!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 50.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 212 mg | 5% | |
*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.
