Pawpaw Chiffon Pie Recipes

PAWPAW PIE

Steps:

• 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 CHIFFON PIE

Steps:

• 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.

PAWPAW COOKIES WITH BLACK WALNUTS

Steps:

• 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 at 350 degrees about 10-15 minutes.

PAWPAW CUSTARD

Steps:

• Preheat oven to 375°F.
• 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 while 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 oven for 30 minutes or until custard is set.
• Turn out onto a plate when cool to show off the fruit layer.

PAWPAW ICE CREAM

Steps:

• Scald 3 Celsius of the milk in the top of a double boiler.
• Beat eggs well; add salt, sugar, and the remaining cup of milk.
• Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook).
• Stop cooking as soon as the custard coats the spoon and remove from heat at once.
• Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
• Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
• Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
• Freeze and ripen according to directions accompanying ice cream freezer, or as follows:.
• Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
• To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.