“The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Cooking time is refrigeration time.”
READY IN:
1hr 20mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 12 tablespoons gelatin
  • 14 cup cold water
  • 12 cup sugar (either brown or white)
  • 12 teaspoon salt
  • 3 egg yolks, beaten
  • 12 cup milk
  • 1 cup pawpaw, pureed pulp
  • 3 egg whites
  • 14 cup white sugar
  • 1 cup heavy cream, whipped
  • 9 inches pastry shells, baked (a graham cracker crust will work, too)

Directions

  1. Soften gelatin in cold water.
  2. Combine the ½ cup sugar with the salt, egg yolks, and milk in the top of a double boiler.
  3. Cook over boiling water, stirring constantly, until mixture coats a spoon.
  4. Remove from heat and stir in softened gelatin and pawpaw puree.
  5. Chill until a spoonful holds its shape (about half an hour).
  6. Beat the egg whites stiff with ¼ cup of white sugar.
  7. Fold egg whites and half of the whipped cream into the filling.
  8. Pour into the baked pastry shell.
  9. Spread remaining whipped cream on top of pie.

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