Persimmon Hickory Nut Chiffon Pie Recipe

• 1/2 c. brown sugar
• 1 env. unflavored gelatin
• 1/2 teaspoon salt
• 3 egg yolks, slightly beaten
• 2/3 c. lowfat milk

1. In a saucepan combine ingredients.
2. Cook and stir till mix comes to boil.
3. Remove from heat.
4. Stir in 1 heaping cupful persimmon pulp.
5. Refrigeratejust till mix mounds slightly when stirred (about 1 hour - do not let it get too stiff).
6. Beat the 3 egg whites.
7. Gradually add in 1/4 c. sugar.
8. When egg whites are stiff, mix in the partly stiffened persimmon mix and 1/4 c. minced hickory nuts.
9. Fill graham cracker crust with this filling.
10. Refrigeratetill hard.

brown sugar, unflavored gelatin, salt, egg yolks, milk

Taken from cookeatshare.com/recipes/persimmon-hickory-nut-chiffon-pie-43592 (may not work)