Pawpaw Pie Recipes

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.

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.

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.

Steps:

• Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
• In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
• In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
• Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
• Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

Steps:

• Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
• Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
• Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
• Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.

Steps:

• Heat oven to 350°F.
• Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Spread 1-1/2 cups papayas onto bottom of crust. Reserve remaining papayas for garnish. Beat milk and egg yolks with whisk until blended. Gradually beat in lemon juice. (Mixture will curdle slightly.) Pour into crust.
• Bake 20 min. or until center is set. Cool completely. Top with COOL WHIP and remaining papayas just before serving.

Steps:

• Filling:.
• Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, add salt, cover the pot, and boil until soft.
• When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer.
• Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg).
• Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside.
• Preheat your oven to 350 degrees.
• Pie Crust:.
• Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.
• Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.
• Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough.
• Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles.
• Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork.
• Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.).
• Use a spatula to remove from the cookie sheet. Enjoy!

Steps:

• Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.
• Pour chicken broth into the pot; add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.
• Put potatoes and baby carrots into the pot so they are covered by liquid; add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.