Graham cracker crust
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1/2 c. confectioners' sugar
1/4 c. chopped pecans
2 c. persimmon
1/2 c. sugar
4 tbsp. cornstarch

Mix cream cheese, Cool Whip and confectioners' sugar together. Pour in pie shell. Add pecans on top. Cook persimmon, sugar and cornstarch until thick. Cool and pour in pie shell. Add Cool Whip on top and refrigerate.