Persimmon Cream Pie

Kathie Carr


Persimmons are common in Indiana where I grew up but I never really ate a persimmon, or anything made of persimmons, until I lived in California. My family just did not have one persimmon recipe among them.

Lucky for me friends in California did. Here is a recipe given to me back in the 1990's by a friend.

The time I estimated for preparation does not include making the STICKY PECAN PRALINE CRUMBLE topping. This recipe takes a while to make but it is really unique and delicious. I think its worth the effort.


★★★★★ 1 vote

30 Min
1 Hr


  • CRUST:

  • 1
    (10 inch) unbaked pie crust, purchased or home made

  • 2 c
    pecan ( halves or pieces)
  • 1 c
  • 1/4 c
  • 1/8 tsp
    cream of tartar

  • 1 1/2 c
    persimmon pulp (see directions below)
  • 1 1/2 c
    cream or half and half
  • 1 pinch
  • 2 Tbsp
    all purpose flour
  • 1 c
  • 2 Tbsp
    butter (unsalted melted)
  • 4 large
    egg yolks
  • 1 large
    whole egg
  • 1 tsp
    vanilla extract

How to Make Persimmon Cream Pie


  1. For best results persimmons must be very ripe. They ripen best at room temperature, points up. Do not use bags or ripening bowls. When they look almost bad, beginning to wrinkle, and they feel like there is jelly under the skin, they are finally ready. Think of an over-ripe banana. This can take a long time if they are picked under-ripe as many are in the supermarket.
  2. FOR STICKY PECAN PRALINE CRUMBLE: Toast pecans on a cookie sheet at 350 degrees about 10 to 15 minutes, stirring them several times during baking. (Pecans will start to smell toasted when they need to come out of the oven.)

    Butter another cookie sheet and set aside. In a heavy saucepan, bring sugar, water, and cream of tartar to a boil over medium-high heat. (If crystals begin to form on the sides of the pan, cover the pan for 30 seconds or up to 5 minutes so steam cleans off the sides of the pan.) When the sugar darkens, you may swirl the pan to help even the color. When caramel turns a light brown (or dark tan), remove from heat. Don't let the caramel get too dark, or the topping will be spoiled.

    Using a wooden spoon, stir the toasted nuts into the caramel, mixing to coat well. Spread caramel coated nuts on the buttered cookie sheet and allow to cool for 1 hour.

    When completely cool chop pecans coarsely with a knife (a food processor won't work well with this sticky mixture).

    You can store any extras in a tightly covered jar at room temperature for up to three months. This topping is good sprinkled on a frosted cake or unbaked muffins as well as this pie.
  3. FOR PERSIMMON FILLING: Put the oven rack in the center of the oven and preheat oven to 450 degrees.

    Scoop persimmon pulp out of skins, discarding seeds and leaves. Puree pulp in a food processor or blender.

    Whisk together cream, flour, sugar, and melted butter. Beat together the yolks, the whole egg, and the vanilla and whisk into cream mixture. Fold in persimmon pulp and salt. Pour filling into pie shell.
  4. Top with 1/2 cup of praline crumble. Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake 50 minutes to 1 hour more.

    If the pie crust begins to get too brown cover the edges with foil strips. Filling will almost boil when done.

    Cool pie before serving. Good with whipped topping.
  5. NOTE: You can make this recipe without the Praline Crumble Topping and just use Cool Whip to top it. However, the STICKY PECAN PRALINE CRUMBLE is very good! And it really makes this recipe so much better.

Printable Recipe Card

About Persimmon Cream Pie

Course/Dish: Pies

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