THE RECIPE JOURNAL · Dessert
Loaded Persimmon Pie
This sweet and cozy pie combines the unique flavor of ripe persimmons with a delightful mix of warm spices and crunchy toppings. Perfect for sharing with friends and family on a chilly afternoon or festive gathering.
FROM THE KITCHEN • Loaded Persimmon Pie
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Fries Topped with Chicken
Something delicious to watch next.
01
Step 1
Start by heating 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. Sprinkle half of the sugar mixture over the fruit, then layer the rest of the persimmons on top and finish with the remaining sugar mix.
02
Step 2
In another bowl, combine the graham cracker crumbs with the melted butter until everything is well mixed. Press this crumbly mixture evenly over the persimmons. Pop the pie into the oven and bake for about 45 minutes, until the crust turns golden and the persimmons are soft and bubbling. Let it cool slightly, then serve it warm and enjoy!
Why you’ll love it
This pie combines the sweet, honey-like flavor of ripe persimmons with a rich, spiced filling. Its unique taste and creamy texture make it a standout dessert for any occasion. The balance of sweetness and warm spices feels comforting and festive.
How to serve
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 caramel sauce can add a nice contrast in texture and flavor.
Storage & leftovers
Store leftovers covered in the refrigerator for up to 3 days. To keep the crust crisp, avoid sealing the pie tightly. Reheat slices gently in the oven or microwave before serving.
