Pawpaw Chiffon Pie

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READY IN: 1hr 20mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    tablespoons gelatin
  • 14
  • 12
    cup sugar (either brown or white)
  • 12
    teaspoon salt
  • 3
    egg yolks, beaten
  • 12
    cup milk
  • 1
    cup pawpaw, pureed pulp
  • 3
    egg whites
  • 14
  • 1
    cup heavy cream, whipped
  • 9
    inches pastry shells, baked (a graham cracker crust will work, too)
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DIRECTIONS

  • 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.
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