2 c Persimmon pulp
1 c Whole milk
1 Beaten egg
1/2 c Sugar
1 tb Cornstarch
Unbaked 9″ pie crust.
Mix persimmon pulp, egg and milk. Combine sugar, salt and
cornstarch. Mix well and stir into persimmon mixture. Spoon filling
into pie crust. Bake at 400 degrees for 10 minutes, reduce heat to
350 and bake for additional 50 minutes.