PERSIMMON PIE
Ingredients:
pastry shell, cooked
1 cup of persimmon pulp
1 cup of sweetened whipped cream
2 tsp of lemon juice
walnut halves
Method:
Stir the lemon juice into the persimmon pulp. Fold in the whipped cream.
Pile the filling in the pie shell and decorate it with halved walnuts.
DATE: November 1997
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