Persimmon Pie with Custard Filling

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Persimmon Pie with Custard Filling

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.

Prep Time15

Cook Time55

Course: Desserts

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 358kcal

Author: Kushi

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.

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