Prepare pie shell according to package instructions.
Peel and chop one Persimon®. Place the chopped Persimon® in the bowl of a food processor and purée until smooth.
In a heavy saucepan, stir together the milk and ¼ cup sugar. Bring to a boil over medium heat.
In a medium bowl whisk together remaining sugar and cornstarch. Whisk in the yolks and whole egg and stir until smooth. When the milk comes to a boil, slowly drizzle into the egg mixture, stirring continuously until blended. Return the mixture to the saucepan; cook over medium heat stirring constantly. Do not allow the mixture to boil. When a thick custard consistency is achieved remove from heat and strain through a fine sieve. Stir in butter and vanilla and allow to cool slightly.
Pour the Persimon® purée into the prepared pie shell. Pour the pastry cream on top.
Peel and slice the remaining persimons into thin wedges; then arrange in a circles on top of the pastry cream until covered with persimons.
In a small sauce pan, heat the apricot jam in over medium heat until melted. Drizzle the jam over the top of the Persimon®. Allow 2 hours to set completely.
Makes 6 servings.