Persimmon Delight Pie

  • Yield: 12 servings
  • Prep: 40 minutes

The annual Persimmon Festival is held in Mitchell, Indiana, where persimmon trees grow wild. Persimmons contain vitamins A, C, B-6, fiber, minerals, and anti-oxidants.


1 1/2cups persimmon pulp
8ounces cream cheese, softened
2packages whipped topping, 8 oz.
14fluid ounces sweetened condensed milk
2 1/2cups powdered sugar
3ounces box of instant white chocolate pudding
1package non-cook freezer jam pectin, .64 oz.
1 ready-to-serve chocolate pie crust
2 to 3tablespoons chocolate crumbles
1 to 2tablespoon chopped walnuts
Drizzle caramel ice cream topping


  1. In a bowl, mix persimmon pulp, instant pudding mix, and freezer jam pectin with mixer. ( I use the pectin to thicken the consistency of the pulp for this non-cooked pie) Add the cream cheese and sweetened condensed milk. Use hand mixer to mix well on high speed.
  2. Gradually mix in the powdered sugar. Blend in one (8 ounce) carton of thawed whipped topping. Mix well and pour into pie shell.
  3. Top with remaining whipped topping and garnish with chocolate crumbles, walnuts to taste. Drizzle a small amount of caramel ice cream topping.
  4. Place in freezer for approximately 30-40 minutes to allow freezer jam pectin to set. Best if refrigerated for 4-6 hours prior to serving to allow flavors to blend. Keep refrigerated until ready to serve.