Pawpaw Cream Pie Food
PAWPAW PIE
Make and share this Pawpaw Pie recipe from Food.com.
Provided by Iowahorse
Categories Dessert
Time 2h
Yield 1 Pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1010.9, Fat 21.1, SaturatedFat 8.4, Cholesterol 657.3, Sodium 1513.3, Carbohydrate 179.5, Fiber 2.5, Sugar 165.2, Protein 31.1
PAWPAW PIE
Found this on the internet. It has very few directions. Reading CJAY's review maybe cornstarch should be added.
Provided by Charlotte J
Categories Dessert
Time 25m
Yield 1 small pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1149.8, Fat 14.4, SaturatedFat 7.3, Cholesterol 220.2, Sodium 791.6, Carbohydrate 246.7, Fiber 4.1, Sugar 216.8, Protein 16.9
PAWPAW BANANA CREAM PIE
My grandma and I decided to try making a pawpaw pie from a recipe we got at http://www.pawpaw.kysu.edu. Well, we ran out of pawpaw and had to fill in the rest with banana, we had to substitute half-and-half for light cream (which the original recipe called for), and it turned out pretty good. I learned a lot about pawpaw by working with this recipe. The skin is thin and attached to the pulp pretty well, so you need to peel it with a vegetable peeler. Also, the nickel-sized seeds are found throughout the fruit and come attached to a fair amount of pulp. It worked best for me to rub the seeds against a strainer to maximize the amount of pulp I got out of it. The seeds are covered with a membrane that's probably very nutricious, but if you're a texture eater you might not want this in your pie, as it's different from your chunks of soft fruit. I got 3/4 cups of pawpaw from two large fruits. Pawpaws come pretty small in the first place, so when I say large I mean the largest ones I saw in the bunch at the store. In Ohio, Whole Foods and Wild Oats carry the fruit. Ripe pawpaws are green with some dark brown or black spots on them. This is not an attractive or easy to work with fruit. It's mushy, messy to work with, and looks unappetizing with the skin on. This is a fruit that has only recently become cultivated for the market and genetic selectivity and spraying hasn't made it pretty like the painted oranges and waxed mangos you find in the store. A note to our Aussie and Kiwi friends: Pawpaw in North America is a tropical-like fruit native to the continent and not papaya.
Provided by Valeria
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315.4, Fat 13.7, SaturatedFat 5.3, Cholesterol 86.3, Sodium 187.8, Carbohydrate 43.4, Fiber 1.3, Sugar 25.3, Protein 5.7
PAWPAW (PAPAYA) AND MANGO PUNCH
A smoothie relaxing punch.
Provided by Diana
Categories Drinks Recipes Smoothie Recipes Orange
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 5 mg, Sugar 13.1 g
PAWPAW CHIFFON PIE
The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Cooking time is refrigeration time.
Provided by Molly53
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.2, Fat 27.9, SaturatedFat 12.9, Cholesterol 140.2, Sodium 418.4, Carbohydrate 44.3, Fiber 0.9, Sugar 27.1, Protein 8
PAWPAW PUDDING
When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.
Provided by Jeff Gordinier
Categories custards and puddings, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams
PAWPAW ICE CREAM
The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
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.
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