Pawpaw Pie
A creamy, sweet pawpaw pie with a flaky crust and fluffy meringue topping, perfect for fruit lovers and dessert enthusiasts seeking a tropical twist.
Ingredients
Instructions
- Peel and remove seeds from pawpaws.
- Cook pawpaws with salt, egg, milk, and sugar in an open kettle until thickened.
- Pour the cooked mixture into an unbaked crust.
- Bake until the crust is baked and golden.
- Cover with a meringue and brown until lightly toasted.
Tips & Substitutions
For a creamier texture, blend the pawpaws before cooking. If fresh pawpaws are unavailable, you can use canned or frozen pawpaw pulp as a substitute. Adjust the sugar level based on the sweetness of the pawpaws. For a twist, consider adding a pinch of cinnamon or nutmeg to the mixture. This pie is a great way to showcase seasonal fruits in American recipes.
Serving Suggestions
Pawpaw pie is delightful when served warm or chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside Spinach In A Bread Basket for a light meal. Drizzle with caramel sauce for added sweetness.
Storage & Reheating
Store leftover pawpaw pie in the refrigerator, covered tightly, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid using the microwave as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pawpaw Pie contains roughly 314 calories, with 5g protein, 60g carbohydrates, and 6g fat. It is a good source of calcium (18% of the Daily Value), iron (15% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1095mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the filling and bake the pie crust in advance. Assemble and bake the pie a day ahead, then refrigerate. Just add the meringue shortly before serving to ensure it stays fluffy.
What can I use instead of meringue?
If you prefer not to use meringue, consider topping the pie with whipped cream or a sprinkle of powdered sugar for a simpler finish. A crumble topping made with oats and butter could also add a nice texture.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is set and slightly jiggly in the center. It will firm up as it cools. Keep an eye on the meringue to ensure it doesn't burn while browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).