1/2 c. brown sugar
1 env. unflavored gelatin
1/2 tsp. salt
3 egg yolks, slightly beaten
2/3 c. milk

In a saucepan combine ingredients. Cook and stir until mixture comes to boil. Remove from heat. Stir in 1 heaping cupful persimmon pulp. Chill just until mixture mounds slightly when stirred (about 1 hour - don't let it get too stiff).

Beat the 3 egg whites. Gradually add 1/4 cup sugar. When egg whites are stiff, fold in the partly stiffened persimmon mixture and 1/4 cup chopped hickory nuts.

Fill graham cracker crust with this filling. Chill until firm.