2 c  Persimmon pulp
1/2 c  Sugar
1/2 ts Mace
1 ts Grated lemon peel
1/8 ts Salt
2 ts Butter
2    Egg yolks
1    Baked pastry shell (9-inch)

The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.

meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla

Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving