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Persimmon Meringue Pie Recipe

Indulge in the warm, comforting flavors of autumn with this exquisite Persimmon Meringue Pie! Inspired by a classic European-American recipe, this pie boasts a creamy persimmon filling, subtly spiced and perfectly complemented by a light and airy meringue. Using ripe, frost-kissed persimmons, this recipe delivers a unique dessert experience that's both elegant and satisfying. Perfect for Thanksgiving, holiday gatherings, or a cozy night in.

Prep Time 30 mins
Cook Time 50 mins
Calories 325.2 kcal
Protein 9g
Rating 4.0 (1 Reviews)
Persimmon Meringue Pie 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Persimmon Meringue Pie

  • 4 medium ripe persimmons
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon ground mace
  • zest of 1 lemon
  • 2 pinches of salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 large egg whites, 2 large egg yolks
  • one 9-inch baked pie crust
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup boiling water
  • 4 large egg whites

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How to Make Persimmon Meringue Pie

  1. **Make the Meringue:**
  2. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
  3. Gradually whisk the cornstarch slurry into 1/2 cup of boiling water.
  4. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 2-3 minutes).
  5. Remove from heat and let cool completely.
  6. In a large, clean bowl, beat 4 large egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form.
  7. Gradually add 1 cup of granulated sugar, beating until stiff, glossy peaks form.
  8. Gently fold the cooled cornstarch mixture into the meringue until just combined.
  9. **Make the Persimmon Filling:**
  10. Peel and puree 4 medium ripe persimmons using a food processor or by pressing through a fine-mesh sieve.
  11. In a medium saucepan, combine the persimmon puree with 1/2 cup granulated sugar, 1/4 teaspoon ground mace, the zest of 1 lemon, and a pinch of salt.
  12. Cook over low heat, stirring frequently, until the mixture slightly thickens (about 5-7 minutes).
  13. In a separate small bowl, whisk together 2 large egg yolks and 2 tablespoons (1/4 stick) of unsalted butter until light and fluffy.
  14. Temper the egg yolk mixture by gradually whisking in a small amount of the hot persimmon mixture.
  15. Pour the tempered egg yolk mixture into the remaining persimmon mixture and stir constantly until slightly thickened (about 1 minute). Do not boil.
  16. Pour the persimmon filling into a 9-inch baked pie crust.
  17. Spread the meringue evenly over the filling, ensuring it seals the edges of the crust.
  18. **Bake:**
  19. Preheat oven to 350°F (175°C).
  20. Bake for 20-25 minutes, or until the meringue is lightly browned.
  21. Let the pie cool completely on a wire rack before serving. Serve chilled.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

117g

Fat

19g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy Fruit American Dinner Party Eggs Taste Mood Sweet Presentation Served Cold