Ingredients
2 eggs, separated, at room temperature
¾ cup light brown sugar, firmly packed
1 cup persimmon pulp
½ tsp cinnamon
½ tsp nutmeg
⅛ tsp salt
½ cup condensed milk
½ cup whole milk
1 pie shell, (9-inch), unbaked
Preparation
Preheat oven to 450 degrees F.
Beat the egg yolks and combine in a mixing bowl with the sugar, persimmon pulp, cinnamon, nutmeg and salt. Stir in the milks.
Beat the egg whites until stiff peaks form. Gently fold the egg whites into the persimmon mixture.
Pile into the pie shell, and bake for 10 minutes at 450 degrees F. Lower heat to 325 degrees F and bake for 30 minutes more. Test for doneness when a knife inserted into pie center comes out clean.
Serve warm with whipped cream on top, and enjoy!
