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.