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Ingredients 0/6
Why You'll Love This Recipe
This pie offers a unique twist on classic fruit desserts with its rich, velvety filling and deep, buttery crust. The natural sweetness of persimmons blends beautifully with warm spices, creating a comforting treat that feels both special and familiar.
Smart Cooking Tips
- Use fully ripe persimmons for the best flavor and natural sweetness.
- Blind bake the crust slightly before adding the filling to prevent sogginess.
- Let the pie cool completely to allow the filling to set properly.
- Blind bake the crust slightly before adding the filling to prevent sogginess.
- Let the pie cool completely to allow the filling to set properly.
Directions
Warm your oven to 375°F (190°C). In a small bowl, mix together the brown sugar, cinnamon, cornstarch, and a pinch of sea salt. Take half of the persimmons and spread them out in an 8-inch deep pie dish, then sprinkle half of the sugar mixture over the fruit. Layer the rest of the persimmons on top and dust with the remaining sugar mix. In another bowl, combine the graham cracker crumbs with the melted butter until it’s well blended, then spread this crumbly crust evenly over the persimmons. Pop the pie in the oven and bake for about 45 minutes, or until the crust turns a lovely golden brown and the persimmons are soft and bubbling. Let it cool slightly, then serve warm and enjoy!
Serving Tips
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted nuts or a drizzle of honey can add an extra layer of texture and flavor.
How To Refrigerate This Dish
Store leftover pie covered in the refrigerator for up to 3 days. To enjoy later, warm individual slices gently in the oven or microwave before serving to bring back the rich texture and aroma.
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