Pawpaw Chiffon Pie Recipes

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 PIE

Steps:

• 1. 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

Steps:

• In a saucepan, mix together brown sugar, gelatin, and salt.
• Stir in milk and slightly beaten egg yolks.
• Cool and stir until mixture comesto 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 eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
• Fold the partly set sapaw mixture thoroughly into egg whites.
• Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.

PAWPAW CREAM PIE

Steps:

• 1. 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

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.