2 cups persimmon pulp
1 egg, beaten
1 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1 9-inch pie shell, uncooked

Mix persimmon pulp, egg and milk. Mix sugar, salt and cornstarch and add to first mixture. Pour filling into unbaked pie shell.
Bake at 450 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake 50 to 60 minutes longer.

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