Persimmon Pie With Pecan Streusel Recipe

Persimmon Pie with Pecan Streusel - Southern Living — Photo:
Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Active Time:

50 mins

Total Time:

6 hrs 45 mins

Servings:

If you love sweet potato and pumpkin pie, but are looking to set something new onto the dessert table this year, persimmon pie may be what you're looking for. Similar in texture and flavor to those classic pies, persimmon pie is rich and satisfying, with a fruity twist that's just unique enough to make things exciting.

If you find fine domesticated persimmons at your local grocery store or farmers' market, they should be easy enough to puree. Hachiya and Fuyu are great varieties to make this flavorful pie filling. But don't feel bad if you want to skip the messy work of processing your own persimmon puree and order it frozen online. We recommend La Vigne Organics.

Top off your pie with an extra autumnal note of pecan streusel for a crisp, nutty topping that perfectly contrasts the smooth, fruit-forward filling.

What Are Persimmons?

These brightly colored winter fruits flourish in late fall and through the winter, with wild trees popping up from Maryland to Florida, and North Carolina to Texas. Persimmons are still somewhat underrated, even though they’re wonderful mixed into desserts, salads, and more, lending a somewhat pumpkin-like flavor to baked goods, and pairing nicely with fall spices.

There are two main types of persimmons: Fuyu and Hachiya. Fuyu are light orange and taste tart or bitter, with a honey-like flavor when ripe. They’re best sliced into salads or baked. Hachiya have a bright blood-orange color, and are pudding-like and sweet when ripe. They’re often used for baking and can be easily pureed and mixed into baked goods.

What Does Persimmon Pie Taste Like?

Similar in color and taste to a pumpkin pie, you may not be able to pinpoint that this is a persimmon pie without being told, especially since this specialty fruit may not be a part of your typical weekly grocery haul.

While the light spice, notes of brown sugar, and custardy texture evoke pumpkin pie, persimmons lend a fruity touch that's just a little different, with subtle notes of apricot or peach. If you get tired of pumpkin pie, this persimmon pie might be just the answer for a seasonal pie that's smooth and rich, with a nutty crunch from the pecan streusel on top.

Want some bonus points? Pair persimmon pie with a dollop of fresh whipped cream for an even more decadent dessert.

Ingredients for Persimmon Pie with Pecan Streusel

To make this pie, you'll need:

All-purpose flour: The base of the streusel, and used to help thicken the persimmon filling.
Light brown sugar: To sweeten the pecan streusel. Can be substituted with dark brown sugar or granulated sugar.
Granulated sugar: To sweeten the streusel and the persimmon filling. Can be swapped with light brown sugar.
Unsalted butter: Helps bind the streusel, and adds richness to the persimmon filling.
Ground cinnamon, nutmeg, and salt: Enhances the flavor of the filling and topping. Feel free to substitute with homemade or store-bought pumpkin pie spice.
Single-Crust Pie Pastry: Or swap with your favorite homemade or store-bought piecrust.
Persimmon puree: We recommend La Vigne Organics, or make your own by pureeing fresh persimmons.
Evaporated milk: Lends a creamy, custardy texture to the pie filling.
Large eggs: Helps bind and set the filling for clean slices.

How To Make Persimmon Pie With Pecan Streusel

Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the Pecan Streusel: Whisk together flour, sugars, cinnamon, nutmeg, and salt. Rub in butter until uniform, then stir in pecans. Refrigerate until cold, 1 to 2 hours.
Step 2. Prepare the Crust: Preheat oven to 375°F. Roll prepared pie dough to a 12-inch circle. Transfer to a 9-inch deep-dish glass pie plate; fold edges under and crimp.
Step 3. Prepare the Persimmon Filling: Bring persimmon puree to a boil in a large saucepan. Reduce heat and simmer, stirring, until reduced to 2 cups. Pour puree onto a rimmed baking sheet to cool.
Step 4. Stir together sugar, flour, cinnamon, nutmeg, and salt. Mix in melted butter.
Step 5. Stir together evaporated milk and eggs. Add sugar-butter mixture, and stir until smooth. Add puree and stir until well-combined.
Step 6. Bake the Pie: Pour filling into piecrust. Bake until filling is partially set, 25 to 30 minutes.
Step 7. Remove from oven. Reduce oven temperature to 350°F. Sprinkle small clumps of streusel over center of pie.
Step 8. Return to oven, and bake until set, 25 to 30 minutes. Cool completely on a wire rack.

How To Store Persimmon Pie With Pecan Streusel

Refrigerate leftover persimmon pie in an airtight container for up to three days, or freeze for up to three months. Thaw in the refrigerator if frozen, then serve chilled, at room temperature, or lightly warmed if desired.

This pie can also be baked up to two days in advance, cooled, wrapped, and refrigerated until ready to serve.

More Persimmon Recipes You'll Love

Have an abundance of persimmons on hand? From desserts to salads, these recipes might help make persimmons your new favorite fruit:

Editorial contributions by Katie Rosenhouse.

Ingredients

Pecan Streusel:

1/4 cup plus 2 Tbsp. all-purpose flour
2 Tbsp. packed light brown sugar
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Pinch freshly grated or ground nutmeg
Pinch kosher salt
1/4 cup unsalted butter, softened to room temperature and cut into 4 pieces
1/4 cup coarsely chopped pecans

Crust:

Single-Crust Pie Pastry

Persimmon Filling:

3 cups persimmon puree (such as La Vigne Organics)
1 cup granulated sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted
3/4 cup evaporated milk
3 large eggs, well beaten

Directions

Prepare the Pecan Streusel:

Whisk together flour, sugars, cinnamon, nutmeg, and salt in a bowl. Using your fingers, rub butter into dry ingredients until mixture is crumbly and forms large, moist clumps. Add pecans, and work into clumps until incorporated. Refrigerate until mixture is very cold and firm, 1 to 2 hours. (Or cover bowl, and refrigerate up to 2 days.)
Prepare oven:

Preheat oven to 375°F.
Prepare the Crust:

Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1/2-inch overhang. Fold edges under and crimp.
Cook and cool persimmon puree:

Place persimmon puree in a large saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until reduced to 2 cups, about 30 minutes. Pour puree on a rimmed baking sheet to quickly cool, about 10 minutes, stirring occasionally.
Make sugar mixture:

Stir together sugar, flour, cinnamon, nutmeg, and kosher salt in a small bowl until well combined. Add melted butter to sugar mixture, stirring with a fork until mixture is evenly combined and resembles damp sand.
Finish filling:

Stir together evaporated milk and eggs in a medium bowl. Add sugar-butter mixture, and stir until mixture is smooth and creamy. Add persimmon puree, and stir until well combined.
Bake pie:

Pour filling into piecrust. Bake in preheated oven until filling is partially set (has lost its initial liquid texture and overall shiny surface), 25 to 30 minutes.
Add streusel:

Remove pie from oven. Reduce oven temperature to 350°F. Using your fingers, break cold Pecan Streusel into small clumps, and sprinkle over center of pie.
Finish baking pie:

Return pie to oven, and bake until pie filling is firm, puffed up, and set, 25 to 30 minutes. Transfer pie to a wire rack, and cool to room temperature, about 3 hours.

Frequently Asked Questions

Can I use fresh persimmons for persimmon pie?

If using fresh persimmons for persimmon pie, you'll need about 4 Fuyu or 3 Hachiya persimmons for each cup of puree called for.
Can I make persimmon pie with pecan streusel nut-free?

To make the streusel of this pie nut-free, simply skip nuts or swap with pumpkin seeds or oats.
What other spices or flavorings go well with persimmon?

Persimmon pairs beautifully with fall spices, including cinnamon, ginger, nutmeg, cardamom, star anise, clove, and more. Orange zest and vanilla also complement this fruit nicely.