Ingredients
2 cups persimmon pulp
3/4 cup sugar
1/2 tsp. mace
1/8 tsp. salt
2 tsp. butter
2 eggs, separated
1/2 tsp. vanilla

Directions
Mash persimmon pulp and measure 2 cups. Add 1/2 cup of the sugar, mace and salt. Cook over low heat for 5 minutes. Add a little to beaten egg yolks and the butter. Then mix with rest of persimmon pulp. Pour into pastry shell after cooking until slightly thickened.

Beat egg whites until frothy. Add 1/4 cup sugar and beat until stiff. Add vanilla. Pile onto cooled pie and bake at 325 degrees for 15 to 20 minutes. Cool and serve.