Cosy Winter Dessert:
Persimmon Pie
With A Flaky Butter Crust

Name: Cosy Winter Dessert: ~Persimmon Pie~ With A Flaky Butter Crust
Total time: 250 min
Yield: 1
Cuisine: American
Ingredients: For the Pie Crust; 1¼ cups All-purpose flour; ½ cup Cold unsalted butter, cubed; ¼ teaspoon Salt; 3 tablespoons Cold water; For the Persimmon Filling; 2 cups Ripe persimmons (pulped, seeds removed); ¾ cup Granulated sugar; 2 large Eggs; ¾ cup Heavy cream; 2 tablespoons Unsalted butter, melted; 2 tablespoons Cornstarch; ½ teaspoon Ground cinnamon; ¼ teaspoon Ground nutmeg; ¼ teaspoon Salt

250 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg + Egg

Diet

Persimmon pie is a winter dessert that sits between fruit pie and custard tart. Instead of chunks, this recipe uses smooth persimmon pulp, allowing the fruit’s honeyed depth to carry through the filling. A blind-baked butter crust provides structure, while careful temperature control keeps the custard silky, sliceable, and balanced rather than eggy or loose.

Ingredients

UNITSIngredients

For the Pie Crust

1¼ cupsAll-purpose flour

½ cupCold unsalted butter, cubed

¼ teaspoonSalt

3 tablespoonsCold water

For the Persimmon Filling

2 cupsRipe persimmons (pulped, seeds removed)

¾ cupGranulated sugar

2 largeEggs

¾ cupHeavy cream

2 tablespoonsUnsalted butter, melted

2 tablespoonsCornstarch

½ teaspoonGround cinnamon

¼ teaspoonGround nutmeg

¼ teaspoonSalt

Persimmon Pie

Cosy Winter Dessert: Persimmon Pie With A Flaky Butter Crust

Ingredients

Cosy Winter Dessert:
Persimmon Pie
With A Flaky Butter Crust