Pawpaw Chiffon Pie

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
11
Yields:
1 pie
Serves:
6-8
Advertisement

ingredients

  • 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)
Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes