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#Post#: 147--------------------------------------------------
Several PawPaw Pie Recipes!!
DIR By: Hummingbird
Date: August 8, 2012, 1:12 pm
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Pawpaw Pie a
1 c. sugar
1 c. milk
1 egg
¼ tsp. salt
1½ c. pawpaw pulp (peeled and seeded)
Place all ingredients into stew pan and stir together. Cook over
medium heat until thickened. Pour into unbaked pie shell and
bake until the crust is done.
Pawpaw Pie b
¾ c. sugar
2 Tbsp. flour or cornstarch
2 eggs (reserve whites for meringue)
2 c. milk
1 c. pawpaw pulp
Combine sugar and flour. Add egg yolks and milk. When well mixed
add pawpaw pulp. Cook until thick and pour into baked pie crust.
Cover with meringue and brown in moderate oven.
Pawpaw Cream Pie i
¾ c. sugar
1/3 c. flour or ¼ c. cornstarch
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed pawpaw pulp
3 egg whites
3 Tbsp. sugar
pinch of salt
1 baked 9-inch pastry shell
Combine sugar and flour or cornstarch. Add the beaten egg yolks,
milk, and cream. Mix well and add pawpaw pulp. Cook and stir
constantly over low heat until thickened. Cool.
Make a meringue by beating the egg whites stiff with 3 Tbsp.
sugar and a pinch of salt. Pour custard into a baked pastry
shell and cover with meringue. Bake in a moderate oven (350o F)
for 12 minutes or until meringue is browned. Serves 6 to 8.
Pawpaw Pie or Parfait c
½ c. brown sugar
1 envelope unflavored gelatin
½ tsp. salt
2/3 c. milk
3 eggs, separated
1 c. strained pawpaw pulp
¼ c. sugar
In a saucepan, mix together brown sugar, gelatin, and salt. Stir
in milk and slightly beaten egg yolks. Heat and stir until
mixture comes to a boil. Remove from fire and stir in pawpaw
pulp. Chill until it mounds slightly when spooned (20 to 30
minutes in refrigerator). Shortly before the mixture is
sufficiently set, beat egg whites until they form soft peaks;
then gradually add sugar, beating until stiff peaks form. Fold
the partly set pawpaw mixture thoroughly into egg whites. Pour
into a 9-inch graham cracker crust or into parfait glasses and
chill until firm. "Then lock the door to keep the neighbors
out."
Pawpaw Chiffon Pie i
1½ Tbsp. gelatin
¼ c. cold water
½ c. sugar, brown or white
½ tsp. salt
3 egg yolks, beaten
½ c. milk
1 c. pureed pawpaw pulp
3 egg whites
¼ c. white sugar
1 c. heavy cream, whipped
1 baked 9-inch pastry shell
Soften gelatin in cold water. Combine the ½ c. 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 c. 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. Serves 6 to 8.
Note: Graham cracker crust may be used instead of the pastry
shell.
Pawpaw Custard Pie d
1 c. 2% milk
1 c. cream
3 eggs
¾ c. sugar
1 c. pureed pawpaw pulp
Mixing the ingredients as you add them, beat together the milk,
cream, eggs, sugar, and pawpaw. Pour the custard into a pie
shell and bake at 450o F for 15 minutes, then reduce the heat to
325o F and bake an additional 40 minutes or until a knife
inserted near the center of the pie comes out clean.
Go to Recipes for Pies | Custards | Cookies | Cakes &
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*** Custards ***
Pawpaw Custard d
Combine custard ingredients as in Pawpaw Custard Pie, above.
Pour custard into 8 custard cups. Line the bottom of a baking
pan with a dish cloth, then place the custard cups in the pan.
Add boiling water to the pan until it’s about 2/3 of the way up
the side of the cups. Bake at 325o F for 40 to 50 minutes.
Remove from the oven just before the custard is set in the
center. A knife inserted near the edge of the custard should
come out clean.
Pawpaw Custard e
1 c. pawpaw pulp
2 oz. grated coconut
1¼ c. half and half
1 tsp. vanilla
3 eggs, beaten
1 dash salt
2 oz. sugar (superfine preferred)
zest of orange (optional), serrated
Mix pawpaw pulp with coconut. Layer on bottom of buttered
ovenproof casserole dish. Heat half and half mixed with the
vanilla until bubbles form. Beat eggs with salt and sugar and
still beating, pour on the half and half very slowly so as not
to curdle the eggs. Add the orange rind if using. Pour over
fruit and place in a pan of hot water. Bake in a moderate oven
(375o F) for 30 minutes or until custard is set. Turn out if
possible when cool to show off the fruit layer.
Go to Recipes for Pies | Custards | Cookies | Cakes &
quick breads | Ice cream | Miscellaneous
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*** Cookies ***
Pawpaw Cookies with Black Walnuts d
¾ c. pureed pawpaw pulp
1 c. all-purpose flour
½ tsp. baking powder
¼ c. butter
½ c. brown sugar
1 egg
½ c. black walnuts
Preheat the oven to 350o F and grease one large cookie sheet.
Peel and seed fresh pawpaws and process in a food processor
until fine. Sift together the flour and baking powder, and set
aside. Cream the butter and sugar. Add the egg. Add the flour
mixture and then add the pawpaw pulp. Chop half the nuts
(reserve 16 pieces) and blend them in. Drop by teaspoonfuls onto
the prepared cookie sheet and press a piece of black walnut onto
the top of each cookie. Bake 12 minutes or until brown across
the top. Makes about 16 cookies.
Pawpaw Cookies b
1½ c. pawpaw pulp
¾ c. shortening
11/3 c. sugar
1 egg
3 c. sifted flour
1 Tbsp. baking soda
1 tsp. salt
¼ tsp. ginger
¼ tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
Cream the shortening and sugar thoroughly. Add beaten egg and
pawpaw. Stir in the dry ingredients, which have been sifted
together, and mix well. Form into small balls and place on
cookie sheet. Press into round flat shape with the bottom of a
glass that has been lightly greased. Bake in a moderate oven
about 15 minutes.
Pawpaw Cookies f
½ c. raisins
½ c. diced dates
1 c. water
½ c. margarine
1 c. oatmeal
1 c. self-rising flour
2 eggs
½ c. pawpaw pulp
1 tsp. baking soda
½ c. walnut pieces
Mix together raisins, dates, and water. Boil 3 minutes. Add
margarine. Blend oatmeal, flour, eggs, baking soda, and nuts.
Add cooled cooked mixture and pawpaws. Mix and refrigerate
overnight. Spoon dough onto cookie sheet and bake at 350o F for
10 minutes. Store cookies in refrigerator.
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