Persimmon Pie with Pecan Shortbread crust Recipe
Are you tired of the ole pumpkin pie? I hear you, I feel the same. So why not step out of the pumpkin patch this year and make this Persimmon Pie with Pecan Shortbread Crust?
With its smooth, sweet filling and nutty, buttery crust, this pie captures the essence of fall. It brings together warming spices and the luscious flavor of persimmons. This unique dessert will steal the show and win the hearts at first bite.
This new fall favorite is the perfect way to celebrate the persimmon season with a fresh twist on tradition.
Why you will love Persimmon Pie
Unique flavor – persimmons have a naturally sweet, almost honey-like flavor that’s that is just delicious. If you are over the pumpkin craze, persimmons are a great alternative.
Silky texture – the smooth puree gives this pie a velvety texture that feels luxurious with every bite.
Warm spices – with cinnamon, ginger, and a hint of cardamom, you get all those cozy fall flavors everyone craves during the holidays, but with a new fruity twist.
Pecan shortbread crust – this crust adds a crunchy, nutty element that’s different from the usual pie crust, making the pie feel even more special. Plus, the pecans play perfectly with the persimmon’s natural sweetness.
Ingredients, Variations and Substitutions
Pecan Shortbread Crust:
All-purpose flour – provides structure to the crust, making it buttery and tender. If you’re gluten-free, you can use a 1:1 gluten-free flour blend.
Unsalted butter – is essential for the rich, flaky texture of the shortbread. If you need a dairy-free option, you can use a good-quality vegan butter, but it may slightly change the texture.
Powdered sugar –it blends smoothly into the dough, creating a finer crumb. If you prefer, you can use granulated sugar, but it will result in a slightly coarser texture.
Chopped pecans – the pecans add a nutty, toasty flavor and a bit of crunch. You can swap pecans for walnuts or hazelnuts, but the flavor will shift slightly. You can omit them or use crushed graham crackers for a nut-free option.
Salt – just a pinch helps balance the sweetness and enhance the flavors. It’s subtle but makes a difference!
Vanilla extract – adds warmth and depth to the crust. You could substitute almond extract if you want a different flavor, but vanilla is a classic that complements the spices in the filling.
Persimmon Pie Filling:
Persimmon puree – the star of the show! This sweet fruit with a honey-like flavor is perfect for this pie. If you can’t find persimmons, roasted butternut squash or sweet potato can make a good substitute in terms of texture, though the flavor will be totally different. If you have unripe persimmons, place them in a paper bag for a few days to speed up the ripening process.
Brown sugar – brown sugar adds richness and a molasses-like depth. You can substitute with coconut sugar for a slightly healthier option, or use white sugar, though the flavor will be lighter.
Eggs bind the filling and give it structure while keeping it creamy. For an egg-free option, you could try using flax eggs or a cornstarch mixture, though the texture may not be as silky.
Heavy cream – adds richness and makes the filling extra smooth and luxurious. You can substitute with coconut cream for a dairy-free version, which will also add a subtle tropical note.
Whole milk – lightens up the filling without making it watery. If you need a dairy-free option, you can use almond milk or another plant-based milk, but try to stick with something creamy for the best texture.
Cinnamon – a must-have warming spice that adds a cozy, familiar fall flavor. No need to substitute this unless you want a different spice profile—though allspice could work for a more complex flavor. You can also use your favorite fall spices.
Ground ginger – adds a nice zing and complements the sweetness of the persimmons. If you want a little extra heat, swap it for freshly grated ginger, or omit it if ginger isn’t your thing.
Cardamom – a bit of cardamom gives the filling a fragrant, slightly citrusy note. If you don’t have cardamom, you can skip it or use ground cloves, but go easy since cloves are stronger.
Nutmeg – this warm spice adds a subtle, earthy sweetness. You can grate it fresh for a more intense flavor or use pre-ground. If you don’t have nutmeg, mace is a great alternative.
Vanilla extract – enhances all the other flavors, bringing everything together. If you’re looking for a different spin, you could try using a splash of rum or bourbon for extra depth.
Orange zest – the zest adds a bright, citrusy note that cuts through the richness. You can omit it if you want a more traditional pie flavor or use lemon zest and a splash of lemon juice if you prefer a more tart touch.
Pinch of salt – just a little salt enhances all the flavors and keeps the pie from tasting flat. It’s a small but essential ingredient you don’t want to skip!
Cornstarch – is a key thickening agent that ensures the persimmon filling sets up smoothly without being overly dense. It helps create that creamy, custard-like texture that holds its shape when sliced. Alternatively, you can use an equal amount of arrowroot powder or tapioca starch for a similar result.
Equipment you will need
- Mixing Bowls
- Measuring Cups and Spoons
- Food Processor or Blender
- 9-inch Pie pan
- Rolling pin (optional)
- Whisk
- Rubber spatula
- Sharp knife or vegetable peeler
- zester or microplane
Top Tips for best Persimmon Pie
Choose ripe persimmons – make sure your persimmons are perfectly ripe for the sweetest flavor. Fuyu persimmons should be slightly soft but still hold their shape, and Hachiya persimmons should be completely soft and squishy.
Chill the butter – for the best texture in your shortbread crust, make sure your butter is cold when you mix it in. This helps create a flaky texture. If you need to soften it slightly, cut it into small pieces and let it sit at room temperature for just a few minutes.
Don’t overmix the crust – when combining the crust ingredients, mix just until everything comes together. Overmixing can lead to a tough crust, so it’s best to stop as soon as it forms a cohesive dough.
Press, don’t roll – if you’re using the pecan shortbread crust, it’s easier to press it into the pie dish rather than rolling it out. This helps maintain its crumbly texture and prevents it from cracking.
Blind bake the crust – it ensures the crust stays crisp even with a creamy filling. Since the pecan shortbread is a bit delicate, this step helps prevent sogginess and gives you a sturdier, flakier base.
Check for doneness – the pie is done when the filling is set and a bit wobbly in the center (it will continue to firm up as it cools). If you notice the crust browning too quickly, you can cover the edges with foil to prevent burning.
Cool Properly – allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly, making it easier to cut clean slices.
Step-by-step instructions
- Preheat your owen to 350F (175°C).
- In a large bowl, whisk together all-purpose flour, powdered sugar, and salt until well-mixed.
- Add 1/2 cup unsalted butter (softened) to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1/2 cup finely chopped pecans and 1/2 teaspoon vanilla extract until just combined.
- Grease a 9-inch pie dish and press the crust mixture evenly into the bottom and up the sides of the dish. Make sure it’s firmly packed to avoid crumbling during baking.
- Place a piece of parchment paper, add pie weights, and blind bake for about 15-20 minutes or until lightly golden. Remove the paper and weights, and bake for another 5 minutes. Remove from the oven and let it cool slightly.
- Wash, peel, and cut the persimmons. Place the persimmon pulp in a blender or food processor and blend until smooth to create the persimmon puree.
- In a large mixing bowl, whisk together the persimmon puree, brown sugar, eggs, heavy cream, milk, spices, vanilla, salt, and zest.
- Whisk until all ingredients are well combined and the mixture is smooth.
- Carefully pour the persimmon mixture into the cooled pecan shortbread crust, spreading it evenly.
- Place the pie in the oven and bake for 40-45 minutes, or until the filling is set and slightly wobbly in the center. If the crust starts to brown too much, cover the edges with foil.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to be set properly.
- Optionally, while the pie is baking, prepare the leaf decorations. Make a third of the pie crust and, using cookie cutouts, create various pieces.
- Bake the leaf decorations.
- Decorate the pie with the leaf-shaped cookies, add a whipped cream or spiced mascarpone, and enjoy.
How to Make Persimmon Puree:
- For a smooth puree, use ripe Fuyu persimmons (they’re firm but sweet when ripe). You could also use Hachiya persimmons, but make sure they’re very soft to avoid bitterness.
- Peel the skin, or if they’re super soft, scoop out the flesh instead.
- If your persimmons have seeds, cut them into quarters and remove them (most Fuyus don’t have seeds).
- Place the peeled persimmon flesh in a blender or food processor. Blend until smooth, scraping down the sides as needed. You should end up with a thick, smooth puree.
- Optional step: If the puree seems too thick, you can add a tablespoon of water or orange juice to thin it out just a bit, but it should remain on the thicker side for the pie filling.
How can I prevent the pie from cracking during baking?
Avoid overbaking – cracking usually happens when the pie is overbaked or baked at too high a temperature. Monitor the oven temperature closely. Bake the pie at 350°F (175°C), and keep an eye on it. When you take it out, the filling should be set around the edges but still slightly jiggly in the center of the pie. It will continue to set as it cools.
Use a water bath (optional) – if you want an extra layer of insurance, place the pie pan in a larger baking dish and add hot water to the outer dish, about halfway up the pie pan. This gentle, moist heat helps prevent the filling from drying out or cracking.
Cool gradually – a sudden temperature change can cause cracks. Once baked, turn off the oven, crack the door slightly, and let the pie sit in the oven for 15-20 minutes before removing it. This helps it cool down slowly, minimizing the chance of cracks.
Don’t overmix the filling – when you blend or whisk the filling, mix just until smooth. Overmixing can introduce air, which may lead to cracking as it bakes.
Cover the pie if needed – if you notice the edges or top browning too quickly, tent the pie loosely with foil to protect it while it finishes baking.
How to best way to enjoy
- Top it with cream, ice cream or caramel drizzle.
- Whipped cream, spiced mascarpone, a sprinkle of cinnamon or nutmeg is a nice touch
- For extra texture, add decorative, edible leaves made out of the pecan crust
- Slightly warm with favorite toppings
- Pair with coffee, latte, or mulled wine
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Storage instructions, reheating
- Make sure the pie has completely cooled to room temperature before storing.
- Cover the pie loosely with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Store in the refrigerator for up to 3-4 days.
- If you want to keep the pie for longer, you can freeze it:
- Wrap the cooled pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Alternatively, you can freeze individual slices in airtight containers or freezer bags.
- The pie can be frozen for up to 2-3 months.
Reheating Instructions:
- If the pie is frozen, transfer it to the refrigerator and allow it to thaw overnight. For quick thawing, you can leave it at room temperature for about 2-3 hours.
- Reheating:
- Oven Method: Preheat your oven to 350°F (175°C). Place the pie or slices on a baking sheet and cover loosely with aluminum foil to prevent over-browning. Heat for about 15-20 minutes for a whole pie or 10-15 minutes for slices, or until warmed through.
- Microwave Method: If you’re in a hurry, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat in 30-second intervals until warm, being careful not to overheat, as it can make the crust soggy.
- Once reheated, serve the pie with fresh whipped cream or spiced mascarpone for a delicious treat!
Persimmon Pie with Shortbread Crust
Equipment
- mixing bowls
- measuring cups and spoons
- food processor or blender
- 9-inch pie dish
- spatula, whisk
- vegetable peeler
- zester
Ingredients
Pecan Shortbread Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1/2 cup finely chopped pecans
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Persimmon Pie Filling:
- 2 cups persimmon puree about 4-6 ripe Fuyu persimmons
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom optional but adds a nice depth
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 tbsp cornstarch
- zest of 1 orange optional, for a citrusy lift
- Pinch salt
Instructions
- Preheat your oven to 350F (175°C).
- In a mixing bowl, whisk together all-purpose flour, powdered sugar, and salt.
- Add 1/2 cup unsalted butter (softened) to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in 1/2 cup finely chopped pecans and 1/2 teaspoon vanilla extract until just combined.
- Grease a 9-inch pie dish and press the mixture evenly into the bottom and up the sides of the dish. Make sure it’s firmly packed to avoid crumbling during baking.
- Place a piece of parchment paper, add pie weights, and blind bake for about 15-20 minutes or until lightly golden. Remove the paper and weights, and bake for another 5 minutes. Remove from the oven and let it cool slightly.
- Wash, peel, and cut the persimmons. Place the flesh in a blender or food processor and blend until smooth to create the persimmon puree.
- In a large mixing bowl, whisk together the following: persimmon puree, brown sugar, large eggs, heavy cream, milk, spices, vanilla salt and zest
- Whisk until all ingredients are well combined, and the mixture is smooth.
- Carefully pour the persimmon filling into the cooled pecan shortbread crust, spreading it evenly.
- Place the pie in the oven and bake for 40-45 minutes, or until the filling is set and slightly wobbly in the center. Cover the edges with foil if the crust starts to brown too much.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly.
- Optionally, while the pie is baking, prepare the leaf decorations. Make a third of the pie crust and, using cookie cutouts, create various pieces. Bake the decorations.
- Decorate the pie with the leaf-shaped decorations, add whipped topping, and enjoy.
Notes
Nutrition
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Conclusion
This Persimmon Pie with Pecan Shortbread Crust offers a delightful and unique twist on traditional holiday desserts. A smooth persimmon puree with classic pumpkin pie spices sounds dreamy! I bet this will be your favorite recipe from now on.
Whether you’re a longtime fan of persimmons or are trying them for the first time, this recipe is a must-try. Don’t be afraid to experiment with the filling’s sweetness and spices to make it your own. Serve it with a dollop of whipped cream or spiced mascarpone for that extra touch of indulgence.
FAQ
What kind of persimmons should I use for this pie?
Fuyu persimmons are a great choice for this pie because they are sweet and can be used when firm. Hachiya persimmons are also suitable, but they must be fully ripe and soft for the best flavor and texture.
Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance. Store it in the refrigerator after cooling completely. It can also be frozen for up to 2-3 months. Just make sure to wrap it tightly.
How do I know when the pie is done baking?
The pie is done when the filling in the pie center is set but still slightly wobbly. It will continue to firm up as it cools. You can also check for a golden brown crust.
Can I use other types of nuts in the crust?
Absolutely! While pecans add a lovely flavor, you can substitute them with walnuts or hazelnuts. Just keep in mind that it will slightly change the flavor profile.
What can I substitute for heavy cream?
You can use coconut cream as a dairy-free option or substitute half-and-half for a lighter alternative. Almond milk or another plant-based milk can work for a non-dairy version, but the texture might not be as rich.
Is this pie suitable for gluten-free diets?
Yes, you can make a gluten-free version by using a gluten-free all-purpose flour blend in the crust. Be sure to check that all other ingredients are also gluten-free.
Can I adjust the sweetness of the filling?
Absolutely! Feel free to taste the persimmon puree before adding all the sugar. Adjust the sweetness according to your preference.
Can I use persimmon puree from a can?
Canned persimmon puree can be a substitute if you can’t find fresh persimmons. Just ensure it’s pure and doesn’t contain added sugars or preservatives.
