Persimmon Chiffon Pie
| Yield: | 1 Servings |
| Categories: |
| NUT CRUST | ||
| 1/2 | c | Almonds; finely chopped |
| 1 1/3 | c | Flour |
| 3/4 | ts | Salt |
| 1/3 | c | Oil |
| 1/4 | c | Milk; about |
| FILLING | ||
| 1 1/2 | c | Persimmon pulp |
| 2 | tb | Lemon juice |
| 1/4 | c | Cold water |
| 1 | Envelope (1/4-ounce) unflavored gelatin | |
| 2 | ts | Lime zest |
| 1/4 | c | Lime juice |
| 1/2 | c | Plus 2 tablespoons sugar |
| 3 | Egg whites or 1/4 cup pasteurized egg whites | |
| 1/2 | c | Heavy cream; whipped |
| 1/2 | c | Sliced almonds |
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