Persimmon Chiffon Pie | Red Fern Farm

Ingredients

• 9 inch Graham Cracker crust
• 1/4 Cup brown sugar, split
• 1 envelope unflavored gelatin
• 1/2 teaspoon salt
• 3 eggs (split into yolks and whites separately)
• 2/3 Cup of milk (whole or skim)
• 1 heaping cup of strained persimmon pulp (1 ¼ cups)
• 2 Tablespoons granulated sugar
• 1/4 Cup hickory or pecan nuts