An old fashioned, cinnamon-scented persimmon custard pie.

Persimmon Pie

1 (9-inch) unbaked pie shell
2 large eggs
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups whipping cream
1 cup persimmon pulp
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice

1. Preheat oven to 450°F (230°C).
2. Combine eggs, cinnamon, sugar, and salt. Mix in milk or cream, persimmon pulp, melted butter, and lemon juice. Pour mixture into unbaked pie shell.
3. Bake for 10 minutes. Reduce heat to 350°F (175°C), and bake for an additional 30 minutes. Cool completely on a wire rack before serving.

Makes one 9-inch pie.