Learn to make persimmon pie with a buttery crust and a vibrant orange-hued custard filling.

Persimmon Pie Recipe: How to Make Persimmon Custard Pie

Persimmon pie consists of a pie crust filled with a just-set persimmon custard filling, similar in texture to a pumpkin pie filling. Ripened [persimmons](https://www.masterclass.com/articles/what-is-a-persimmon) have a unique flavor that lies somewhere between an apricot, a date, and a sweet tomato. In addition to making persimmon pie, you can use [Hachiya persimmons](https://www.masterclass.com/articles/hachiya-persimmon-guide) to make persimmon cookies, persimmon bread, or creamy persimmon pudding.

Follow these simple steps to make the best persimmon pie:

1. __Rest your pie dough__. Be careful not to overwork your dough. Once your dough has just come together, it's time to give it a rest. After mixing and rolling out your dough, allow it to rest in the refrigerator for at least two hours. This allows the fat to cool and solidify and the gluten molecules to relax, so you have a soft, flaky crust.
2. __Blind bake your pie__. Fillings, by nature, contain a ton of moisture—custard and fruit-based ones, especially. When they bake, they release all those delicious juices into the nearest vessel at hand: the dough. In order for your crust to withstand that moisture, it’s crucial that you [blind bake](https://www.masterclass.com/articles/how-to-blind-bake). Blind baking—the process of pre-baking the bottom crust in a pie pan using pie weights, dried beans, or sugar, gives you a head start on creating a base that will stand up to a wet filling.
3. __Temper the filling__. To ensure the eggs don’t curdle during the baking process, warm the persimmon pulp and spices and whisk into the egg and cream mixture a little at a time, stirring constantly. This will [temper the eggs](https://www.masterclass.com/articles/tempering-eggs) and create a smooth, creamy texture.
4. __Bake your pie__. Add the tempered custard filling to the blind-baked pie crust and bake until the filling is just set. The pie will continue cooking as it cools, so make sure to pull it out of the oven when the filling is still jiggly at the center to ensure a perfectly creamy custard pie.
Learn to make persimmon pie with a buttery crust and a vibrant orange-hued custard filling.

Persimmon pie consists of a pie crust filled with a just-set persimmon custard filling, similar in texture to a pumpkin pie filling. Ripened <a href='https://www.masterclass.com/articles/what-is-a-persimmon' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-a-persimmon","linkCopy":"persimmons","category":null}'>persimmons</a> have a unique flavor that lies somewhere between an apricot, a date, and a sweet tomato. In addition to making persimmon pie, you can use <a href='https://www.masterclass.com/articles/hachiya-persimmon-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/hachiya-persimmon-guide","linkCopy":"Hachiya persimmons","category":null}'>Hachiya persimmons</a> to make persimmon cookies, persimmon bread, or creamy persimmon pudding.

What Is Persimmon Pie?

Follow these simple steps to make the best persimmon pie:<ol class="mc-m-4"><li class="mc-my-4"> 1. Rest your pie dough. Be careful not to overwork your dough. Once your dough has just come together, it&#39;s time to give it a rest. After mixing and rolling out your dough, allow it to rest in the refrigerator for at least two hours. This allows the fat to cool and solidify and the gluten molecules to relax, so you have a soft, flaky crust. </li><li class="mc-my-4"> 2. Blind bake your pie. Fillings, by nature, contain a ton of moisture—custard and fruit-based ones, especially. When they bake, they release all those delicious juices into the nearest vessel at hand: the dough. In order for your crust to withstand that moisture, it’s crucial that you <a href='https://www.masterclass.com/articles/how-to-blind-bake' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-blind-bake","linkCopy":"blind bake","category":null}'>blind bake</a>. Blind baking—the process of pre-baking the bottom crust in a pie pan using pie weights, dried beans, or sugar, gives you a head start on creating a base that will stand up to a wet filling. </li><li class="mc-my-4"> 3. Temper the filling. To ensure the eggs don’t curdle during the baking process, warm the persimmon pulp and spices and whisk into the egg and cream mixture a little at a time, stirring constantly. This will <a href='https://www.masterclass.com/articles/tempering-eggs' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tempering-eggs","linkCopy":"temper the eggs","category":null}'>temper the eggs</a> and create a smooth, creamy texture. </li><li class="mc-my-4"> 4. Bake your pie. Add the tempered custard filling to the blind-baked pie crust and bake until the filling is just set. The pie will continue cooking as it cools, so make sure to pull it out of the oven when the filling is still jiggly at the center to ensure a perfectly creamy custard pie. </li></ol>

How to Make Persimmon Pie 