Pawpaw Cream Pie

Penny Hall


A recipe for cream pie pawpaw style.
The Fruit
The delicious and nutritious fruit look like short, fat bananas. They have a fragrant aroma, a custardy texture, and a tropical taste. The best ones are rich, creamy and sweet, reminding some people of banana cream pie. Compared to apples, peaches and grapes, Pawpaw is higher in food energy, and has more than double the amount of vitamin C, and is much higher in minerals. It is higher in protein, fiber, and carbohydrate. It has a much higher content of amino acids in a good balance. It has mainly unsaturated fatty acids, and is a good source of linoleic and linolenic acids. They are high in antioxidants. Pawpaws are related to the tropical Annonacae, such as the Cherimoya and Guayabana.

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20 Min


30 Min


3/4 cups sugar
1/3 cup flour or 1/4 cup cornstarch
3 egg yolks slightly beaten
1 cup milk
1 cup light cream
1 cup pawpaw pulp (seeded)
3 egg whites
3 tbsp sugar
pinch of salt
1 baked 9 inch pastry shell

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtag: #desserts