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2 c Persimmon pulp
1 c Whole milk
1 Beaten egg
1/2 c Sugar
1 tb Cornstarch
Unbaked 9" pie crust.
Mix persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix well and stir into persimmon mixture. Spoon filling into pie crust. Bake at 400 degrees for 10 minutes, reduce heat to 350 and bake for additional 50 minutes.
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