Persimmon Pie
2 1/4 cups persimmon pulp, (from about 2 pounds persimmons) 1 teaspoon lemon juice 1/4 cup whipping cream 3/4 cup whole milk 1 large egg 1/2 cup sugar 1/8 teaspoon salt 1 tablespoon cornstarch 19″ unbaked pie shell 2 cups sweetened whipped cream Preheat the oven to 425°. Whisk together the persimmon pulp and lemon juice. Mix in the egg, whipping cream, milk, sugar, salt, and cornstarch until smooth. Pour the mixture into the pie shell. Bake 10 minutes in the preheated oven. Turn the heat down to 350° and bake the pie until set, 40-50 minutes. Remove from the oven to a cooling rack and cool thoroughly. Serve with whipped cream.