Persimmon Meringue Pie Recipe

Name: Persimmon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 persimmons (enough to make 2 cups pulp); 1/2 cup sugar; 1/2 teaspoon mace; 1 teaspoon lemon rind, grated; 1/8 teaspoon salt; 2 teaspoons butter; 2 eggs, separated; 1 pie crust, baked; Meringue; 1 tablespoon cornstarch; 2 teaspoons cold water; 1/2 cup boiling water; 1 egg white; 1 dash salt; 6 tablespoons sugar

Servings: persons

3 -4 persimmons (enough to make 2 cups pulp)
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon lemon rind, grated
1/8 teaspoon salt
2 teaspoons butter
2 eggs, separated
1 pie crust, baked
Meringue
1 tablespoon cornstarch
2 teaspoons cold water
1/2 cup boiling water
1 egg white
1 dash salt
6 tablespoons sugar

1
For the meringue:.
2
Mix together cornstarch and cold water.
3
Add to 1/2 cup boiling water.
4
Cook over low heat until it thickens.
5
Set aside to cool.
6
Beat egg whites, dash of salt, and sugar until stiff.
7
Add cooled cornstarch mixture to beaten egg white mixture.
8
To make pulp: peel persimmons and press through colander.
9
Add sugar, mace, lemon rind and salt; cook over low heat.
10
Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
11
Pour into baked pie shell; cool.
12
Preheat oven to 350u00b0F.
13
Spread meringue on pie, making sure it covers the edges well. .
14
Bake in oven until very lightly browned, about 20 minutes.
15
Serve pie very cold.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 -4 persimmons (enough to make 2 cups pulp), 1/2 cup sugar, 1/2 teaspoon mace, 1 teaspoon lemon rind, grated, and more.

Yes, Persimmon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Meringue Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions