Persimmon Pie

<h2>Basil-Infused Persimmon Pie</h2>

<p class="MsoNormal">• 1 tablespoon finely chopped basil, fresh or frozen (Don't use dried. ( use Thai basil when you can find it, but plain works, too.)
• 2 cups coconut cream
• 1 1/2 cups persimmon pulp (Use raw, foraged fruit that has fallen; it's the most flavorful. Just squish it and remove the seeds by hand.!)
• 2 small eggs
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• Pinch of salt
• 1/3 cup melted butter
• 1 tablespoon lemon juice
• 9-inch pastry case or 12 small cases (I like to use graham crust although I am sure other doughs would work. If you make it yourself, add a teaspoon of chopped basil to the crust for extra flavor.)
1. Chop basil and add to condensed milk.
2. Set aside and allow it to infuse while you prepare the persimmon pulp. (If you're using prepared persimmon pulp, let your basil and milk infuse for 30 minutes minimum.)
3. Preheat oven to 450 degrees. Combine eggs, cinnamon, sugar and salt and whisk well. Add remaining ingredients (except for the pastry case) and mix. Pour into pastry case.
4. Bake for ten minutes, then lower temperature to 350 degrees and bake for another 45 minutes. The top of the pies will brown. Poke a toothpick through the center of the pie; your pie is ready when the toothpick comes out clean.</p>

<p><span style="font-size: 11.0pt; line-height: 107%;">5. Add a fresh basil leaf on top for decoration

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