Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Persimmon pulp |
| ½ cup | Sugar |
| ½ teaspoon | Mace |
| 1 teaspoon | Grated lemon peel |
| ⅛ teaspoon | Salt |
| 2 teaspoons | Butter |
| 2 \N | Egg yolks |
| 1 \N | Baked pastry shell (9-inch) |
The persimmons should be sweet and very ripe. Peel. Press enough through a colander or food mill to make 2 cups of pulp. Add sugar, mace, lemon peel and salt and cook slowly for 5 minutes. Add a small amount to butter and beaten egg yolks; return to persimmon mixture and stir until mixture is slightly thickened. Pour into pastry shell and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar ½ teaspoon vanilla Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to 18 minutes. Cool before serving File