Persimmon Meringue Pie

Indulge in the rich, seasonal flavors of this Persimmon Meringue Pie, a stunning dessert that marries velvety persimmon custard with a cloud-like meringue topping. Built on a buttery graham cracker crust, this pie showcases the sweet, citrusy notes of ripe Hachiya persimmons, perfectly balanced with a creamy, spiced filling. The golden meringue, whipped to glossy perfection, crowns the pie with a delicate sweetness while adding an irresistible visual appeal. Perfect for holiday gatherings or any special occasion, this unique dessert is easy to prepare in just under an hour, yet elegant enough to wow your guests. Serve chilled for a refreshing, autumn-inspired treat that'll keep everyone coming back for seconds!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 9-inch crust Graham cracker pie crust (store-bought or homemade)
• 2 cups Ripe persimmons (Hachiya, pureed)
• 0.75 cups Granulated sugar
• 3 tablespoons Cornstarch
• 0.25 teaspoons Salt
• 1 cups Whole milk
• 3 large Egg yolks
• 2 tablespoons Unsalted butter
• 1 teaspoons Vanilla extract
• 3 large Egg whites
• 0.5 cups Granulated sugar (for meringue)
• 0.25 teaspoons Cream of tartar

Directions

Step 1

Preheat your oven to 375°F (190°C). If using a homemade graham cracker pie crust, prepare and press it into a 9-inch pie pan; bake for 8-10 minutes and allow to cool completely.

Step 2

In a medium saucepan, combine the persimmon puree, 3/4 cup granulated sugar, cornstarch, and salt. Whisk together until smooth and thickened.

Step 3

Gradually whisk in the milk to the persimmon mixture and heat over medium heat until steaming but not boiling.

Step 4

In a separate small bowl, whisk the egg yolks. Slowly temper the yolks by adding a few tablespoons of the hot persimmon mixture into the yolks while whisking vigorously.

Step 5

Pour the tempered yolks into the saucepan with the persimmon mixture and continue to cook for 3-5 minutes, stirring constantly, until the custard thickens.

Step 6

Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.

Step 7

Pour the persimmon custard into the prepared pie crust, spreading it evenly with a spatula.

Step 8

For the meringue, in a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy.

Step 9

Gradually add 1/2 cup granulated sugar to the egg whites, one tablespoon at a time, while beating on high speed. Continue to beat until stiff, glossy peaks form.

Step 10

Spread the meringue over the persimmon custard, ensuring it touches the edges of the crust to seal it. Create decorative swirls with the back of a spoon, if desired.

Step 11

Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown.

Step 12

Remove the pie from the oven and allow it to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Step 13

Slice and enjoy the wonderful flavors of your Persimmon Meringue Pie!

Nutrition Facts

Serving size	(1397.0g)

Amount per serving	% Daily Value*
Calories	3031.8

Total Fat 81.9g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 644.8mg	0%
Sodium 1664.8mg	0%
Total Carbohydrate 552.4g	0%
Dietary Fiber 22.0g	0%
Total Sugars 410.8g
Protein 40.0g	0%

Vitamin D 162.3IU	0%
Calcium 482.2mg	0%
Iron 6.9mg	0%
Potassium 1711.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 5.2%

Carbs: 71.1%