Persimmon Chiffon Pie

FILLING
1 1/2 c Persimmon pulp
2 tb Lemon juice
1/4 c Cold water
1 Envelope (1/4-ounce)
-unflavored gelatin
2 ts Lime zest
1/4 c Lime juice
1/2 c Plus 2 tablespoons sugar
3 Egg whites or 1/4 cup
-pasteurized egg whites
1/2 c Heavy cream; whipped
1/2 c Sliced almonds

I haven’t tried these recipes but they come from a reputable source: Marion
Cunningham and they’re in today’s food section of the LA Times.

The eggs in this recipe are uncooked and potential carriers of foodborne
illnesses. Pasteurized egg whites, available in most supermarkets, are
recommended. NUT CRUST Put almonds, flour and salt in bowl or food
processor and mix well. Add oil and milk and stir or process until blended.
Gather dough in rough ball. Add another tablespoon of milk if dough is too
dry to form into ball. Flatten dough between 2 sheets of wax paper. Roll
out to at least 14-inch circle. Dough should be thin, not thick. Remove top
sheet of wax paper and lift sheet holding dough. Invert over 9- or 10-inch
pie plate and peel off wax paper. If dough breaks or cracks, press back
together. Prick bottom and sides of dough with fork. Bake at 425 degrees 13
to 15 minutes. Remove from oven and cool. FILLING Put persimmon pulp into
bowl and stir in lemon juice. Set aside. Put cold water into small bowl and
stir in gelatin. Let soften 5 minutes. Put bowl of softened gelatin into
small pan of simmering water until gelatin is clear and dissolved, 3 to 5
minutes. Stir lime zest and juice and 1/4 cup sugar into persimmon mixture.
Blend well and stir in gelatin. Refrigerate until thickened, about 45
minutes. Beat egg whites until stiff while slowly adding remaining 6
tablespoons sugar. Fold into persimmon mixture. Fold in whipped cream.
Spoon persimmon filling into baked nut crust and chill at least 3 hours.
Garnish with sliced almonds.
8 servings. Each serving: 393 calories; 252 mg sodium; 21 mg
cholesterol; 25 grams fat; 39 grams carbohydrates; 8 grams protein; 0.61
gram fiber.