It has been a good paw paw year around here and we have enjoyed several paw paw desserts this fall. One of our favorites, and a great recipe to start with if you are new to paw paws, is this custard pecan pie.
It’s a quick-and-easy recipe, with prep and cooking time coming in at well under an hour combined. The most time-consuming part is peeling and seeding the ripe paw paws. A tip to speed the process is to use a spoon, scooping the ripe flesh, seeds and all, from the tough outer skin. Once you have the pulp in a bowl, simply mash it with a fork and pick out the large brown seeds by hand.
1 cup sugar
½ cup milk
½ cup heavy cream
2 eggs, beaten
¼ tsp. salt
1½ c. pawpaw pulp (peeled and seeded)
1 cup chopped pecans or pecan halves
1 frozen deep pie shell (or make your own if you are in a baking sort of mood)
Place all ingredients, except the pecans, into sauce pan and stir together.
Cook over medium heat until thickened, around 10 minutes or so. Pour into unbaked pie shell.
Cover surface of pie with pecan halves placed in concentric circles or a sprinkle of chopped pecans. Bake until the crust is done and the pecans golden brown, about 30 minutes.
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