Pawpaw Chiffon Pie

ripe pawpaws
Ripened pawpaw fruit (Rick Otten, Pexels Stock Images)
  • 1 1/2 Tbsp. gelatin
  • 1/4 c. cold water
  • 1/2 c. sugar, brown or white
  • 1/2 tsp. salt
  • 3 egg yolks, beaten
  • 1/2 c. milk
  • 1 c. pureed pawpaw pulp
  • 3 egg whites
  • 1/4 c. white sugar
  • 1 c. heavy cream, whipped
  • 1 baked 9-inch pastry shell
  • Directions:

    1. Soften gelatin in cold water.
    2. Combine the 1/2 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.
    3. Remove from heat and stir in softened gelatin and pawpaw puree. Chill until a spoonful holds its shape (about half an hour).
    4. Beat the egg whites stiff with 1/4 c. of white sugar. Fold egg whites and half of the whipped cream into the filling.
    5. 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.

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