Persimmon pie with custard filling is a unique, rich, and creamy dessert worth trying this fall & holiday season. It's one of the best recipes to try with fresh persimmons.
Persimmon pie
Try our persimmon pie if you want something different than pumpkin pie or apple pie for the Thanksgiving and Christmas holidays. The rich and creamy pie, with the sweetness of the ripe persimmon combined with a custard base and buttery homemade crust, makes it a crowd-pleaser for autumn and winter gatherings.
Also, check out some of the other persimmon recipes, such as persimmon muffins, persimmon pudding, persimmon bread with banana, and Cinnamon swirl with fresh persimmon and apples.
Ingredients
Pie crust: For homemade buttery pie crust, you will need flour, sugar, salt, ice-cold butter, and water. Feel free to use the ready-store-bought crust, too.
Custard filling: Milk is the base of custard, eggs give the custard consistency, vanilla extract for flavor, corn flour (corn starch) is a thickening agent, and sugar is a sweetener. You can cut shorts using a store-bought custard powder mix.
Persimmons: hachiya, fuyu, or American persimmons will work for this recipe.
Check out the recipe card for the full list of the ingredients.
Making of homemade pie dough
- Add flour, sugar, and salt to a mixing bowl and mix well.
- To this, add cold butter cubes and mix well until the butter is evenly distributed using your hands or fork. Small speckles or pieces of butter combined with flour, sugar, and salt is what we are aiming for.
- Sprinkle ice-cold water over this flour mixture 1 or 2 tablespoons, and gently mix it with your hands until it forms a dough ball.
- Chill for 20 to 30 minutes in the refrigerator.
Make the custard filling
- To a pan, add milk and vanilla extract. Whisk and warm the mixture.
- Add eggs in a mixing bowl and whisk until light and airy.
- Add sugar and whisk for 2 to 3 minutes. To this, add the warm milk and continuously whisk.
- Add the corn flour and whisk until everything is combined.
- Transfer this to a pan on medium heat and keep stirring until the mixture thickens.
- Add persimmon and mix well. Keep this aside. Let it cool down.
Roll pie dough
- Remove the pie dough and roll it into a circle on parchment paper.
- Transfer this to an 8 or 9-inch greased pie pan.
- Shape it as desired and poke holes with a fork.
Blind bake
- Place parchment paper and add pie weights, dried beans, or rice - anything available.
- Bake at 375 degrees F (190 C) for 10 to 12 minutes.
- Remove the beans.
Bake persimmon pie
- Fill 90 % of the pie with custard filling.
- Arrange the persimmon slices as desired.
- Brush the melted butter and sprinkle brown sugar.
- Bake the pie for 50 to 55 minutes.
- Cool on the counter for 30 minutes and then place in the refrigerator for atleast 3 hours before serving so that its set and you can slice easily.
- Before slicing, spread some melted jam or fruit reserve. Serve and enjoy.
Tips
- You can use store-bought pie crust, too.
- Custard filling can be made with a store-bought custard mix, too.
- One of the best make-ahead recipes as the persimmon pie tastes better after it has rested overnight in the refrigerator.
More persimmon recipes
Recipe card
Persimmon Pie with Custard Filling
Equipment
- 8 or 9 inch pan
Ingredients
For the homemade pie crust
- 1 ½ cups Flour
- 2 teaspoon Sugar
- ½ teaspoon Salt
- ½ cup Butter cold and cubed ( 1 stick)
- 2 tablespoon Ice cold water more if needed
For the custard filling
- 500 ml Milk 2 cups
- 2 teaspoon Vanilla extract
- 2 Eggs
- ½ cup Sugar
- ½ cup Corn flour corn starch
- 1 Persimmon finely chopped
Other ingredients
- 2 persimmon sliced
- melted butter to brush
- Brown sugar sprinkle
Instructions
Making of homemade pie crust
- Add flour, sugar, and salt to a mixing bowl and mix well.1 ½ cups Flour, 2 teaspoon Sugar, ½ teaspoon Salt
- To this, add cold butter cubes and mix well until the butter is evenly distributed using your hands or fork. Small speckles or pieces of butter combined with flour, sugar, and salt is what we are aiming for.½ cup Butter
- Sprinkle ice-cold water over this flour mixture 1 or 2 tablespoons, and gently mix it with your hands until it forms a dough ball.2 tablespoon Ice cold water
- Chill for 20 to 30 minutes in the refrigerator.
Make the custard filling
- To a pan, add milk and vanilla extract. Whisk and warm the mixture.500 ml Milk, 2 teaspoon Vanilla extract
- Add eggs in a mixing bowl and whisk until light and airy.2 Eggs
- Add sugar and whisk for 2 to 3 minutes. To this, add the warm milk and continuously whisk.½ cup Sugar
- Add the corn flour and whisk until everything is combined.½ cup Corn flour
- Transfer this to a pan on medium heat and keep stirring until the mixture thickens.
- Add persimmon and mix well. Keep this aside. Let it cool down.1 Persimmon
Roll pie dough
- Remove the pie dough and roll it into a circle on parchment paper.
- Transfer this to an 8 or 9-inch greased pie pan.
- Shape it as desired and poke holes with a fork.
Blind bake
- Place parchment paper and add pie weights, dried beans, or rice - anything available.
- Bake at 375 degrees F (190 C) for 10 to 12 minutes.
- Remove the beans.
Bake the persimmon pie
- Fill 90 % of the pie with custard filling.
- Arrange the persimmon slices as desired.2 persimmon
- Brush the melted butter and sprinkle brown sugar.melted butter, Brown sugar
- Bake the pie for 50 to 55 minutes.
- Cool on counter for 30 minutes and then place in the refrigerator for atleast 3 hours before serving so that it sets nicely and you can slice easily.
- Before slicing, spread some melted jam or fruit reserve. Serve and enjoy.
Video
Notes
- You can use store-bought pie crust, too.
- Custard filling can be made with a store-bought custard mix, too.
- One of the best make-ahead recipes as the persimmon pie tastes better after it has rested overnight in the refrigerator.
Nutrition
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