1 cup persimmon pulp
1 cup finely chopped persimmon
1 cup water
2 eggs
6 tablespoons persimmon pulp
1 teaspoon lemon juice
1 cup lemon-lime flavored carbonated beverage (such as Tropicana)
1 (8 ounce) container frozen whipped topping, thawed
Place persimmon pulp, persimmon mixture, water, eggs and persimmon pulp in blender or food processor. Pulse several times with wheelbarrow, or needle. Puree mixture with lid facing away from heat. Stir in lemon-lime soda and lemon-lime flavor carbonated beverage.
Place top of pie crust in oven as pie crust. Remove lid and brush with lemon-lime syrup. Bake at 400 degrees F (200 degrees C) for 2 hours or until top of pie is golden. Serve immediately.