This is a variation on my sweet potato pecan pie.  I was able to get to the ripe persimmons before the deer, cows and coyotes. The persimmons are from my land and pecans from a friends tree. I am very happy that I can gather food from my property. I took this pie to work yesterday and my co-workers loved it. They remarked that not many people cook with persimmons these but their grandparents did. I would love to add to the limited persimmon recipes that I can find. This recipe is just the start.

9 – Inch unbaked Pie shell
1 cup Pecans

First Layer

1 cup processed Persimmon Pulp
¼ cup brown Sugar
2 tbsp sugar
1 egg, beaten
1 tbsp cream
1 tbsp unsalted butter, softened
1 tbsp vanilla
¼ tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg

Second Layer

¾ cup sugar
¾ cup dark brown sugar
2 eggs, beaten
1 ½ tbsp unsalted butter, melted
2 tsp vanilla
Dash of salt
Dash of cinnamon

Toast pecans in microwave for 3 minutes. Stir halfway thru and watch closely because they burn easily.
Preheat oven to 325 degrees.
In a large bowl of electric mixer, combine ingredients for the First Layer; beat on medium speed for 2 -3 minutes. Spoon into a deep dish pie shell. Top with pecans.

In a small bowl and using an electric mixer, combine ingredients for Second Layer. Mix on low speed for one minute. Pour over pecans.

Bake for 45 minutes or until the knife inserted in center of pie comes out clean.  Serve with of your favorite pie toppings! So good!