Pawpaw Pie

Pawpaw Pie Recipe History

I found the first version of the recipe by googling "pawpaw recipes" with a kitchen full of rapidly-ripening pawpaws. Kentucky State University's excellent pawpaw site includes a many recipes, including pies. The first recipe, by Nancy Edwards, looked nice and simple:

Pawpaw Pie ^a

1 c. sugar
1 c. milk
1 egg
¼ tsp. salt
1½ c. pawpaw pulp (peeled and seeded)

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.

a. Nancy Edwards, County Extension Agent for Home Economics, Univ. of Kentucky Cooperative Extension Service

I had skim milk, a container with 2 cups pawpaw pulp, and no clue how hot to make the oven since the recipe doesn't specify a temperature. To make up for the extra pulp I added an extra egg and a bit of cornstarch to be sure it thickened. The result was this:

1 cup sugar
1 cup skim milk
2 eggs
¼ tsp. salt
1 Tbsp. cornstarch
2 cups pawpaw pulp (peeled and seeded)
1 store-bought pie crust, thawed

Preheat oven to 350°.
Place all ingredients into stew pan and stir together, cooking over medium heat until thickened.
Pour into unbaked pie shell and start baking.
After half an hour or so ask wife about pie-baking temperatures and turn oven up to 425°.
When it looks like things are browning too fast, turn oven back down to 375°.
Eventually, declare that the crust is done, remove from oven and allow to cool.

Findings: The most important goal was that the pie taste distinctively of pawpaws, and it did, with the strong caramel flavor of very ripe pawpaws. The texture was custardy, similar to a pumpkin pie. Ok, it was tasty and the texture was good, but I'll do it differently next time. Omit the cornstarch since thickening isn't a problem. Halve the sugar—it's way too sweet; in fact, consider honey, molasses or maple syrup instead. Add some spices like nutmeg, clove, cinnamon, ginger. Try a graham-cracker crust. The new recipe, not yet tried, is this:

½ cup sugar
1 cup skim milk
2 eggs
¼ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cardamom
¼ tsp. ground nutmeg
¼ tsp. ground cloves
2 cups pawpaw pulp (peeled and seeded)
1 store-bought graham-cracker pie crust

Preheat oven to 400°.
Place all ingredients into stew pan and stir together, cooking over medium heat until thickened.
Pour into unbaked pie shell and bake at 400° until the crust is done.
Remove from oven and allow to cool.