pawpaw pie or parfait
- Categories
- Pies/pastri
- Post to bak
- To post
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Brown Sugar |
| 1 | Env Unflavored Gelatin |
| ½ teaspoon | Salt |
| ⅔ cup | Milk |
| 3 | Eggs, separated |
| 1 cup | Pawpaw Pulp, strained |
| ¼ cup | Sugar |
In a saucepan, mix together brown sugar, gelatin, and salt. Stir in milk and slightly beaten egg yolks. Cool and stir until mixture comes to 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. "Then lock the doors to keep the neighbors out."
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Euell Gibbons Posted to MC-Recipe Digest V1 #642 by Bill Spalding <billspa@...> on Jun 12, 1997
Similar recipes
- Apple butter stack cake
- Apricot spice cake
- Bak choi
- Bak-o-bayou salad
- Black walnut pound cake
- Broiled orange cake
- Chocolate bavarian cream pie
- Cognac pie
- Escalloped pineapple
- Fruit coctail dessert
- Grizzlenuckles
- Macaroni cheese puffs
- Meringue pecan pie
- Pawpaw bread
- Pawpaw chutney
- Pawpaw ice cream
- Pawpaw seed dressing with parsley
- Pawpaw's deer sauerbraten
- Pawpaw, pasta and blue cheese salad
- Warm sesame and pawpaw chicken salad
Random recipe of the day
Follow us
