1 c. brown sugar
1/4 c. granulated sugar
1 env. unflavored gelatin
1/2 tsp. salt
3 eggs, separated
2/3 c. milk
1 c. strained persimmon pulp
1/4 c. chopped hickory nuts
9 inch graham cracker crust

In saucepan, combine brown sugar, sugar, gelatin, and salt. Beat 3 egg yolks, mix with milk then stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat and stir in persimmon pulp. Chill until mixture mounds slightly when spooned, about 1 hour. Do not let it get too stiff. Fold partly stiffened persimmon mix and chopped hickory nuts into egg white. Turn into graham cracker crust. Chill until firm. You will have a delectable dream of a pie, fluffy and light as a wisp of foam.