Paw Paw Custard Pecan Pie Recipe

This paw paw custard pie, while easy to make, has a delightfully unusual flavor you won't find with any other filling.

By author of Timber 2 Table Wild Game Recipes Print Recipe
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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.

Paw paw custard pie is rich and creamy, with a flavor that is a cross between a mango and a ripe banana.

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.

Use a spoon to scoop the ripe paw paw flesh from the skin.



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)

Cooking Instructions

Place all ingredients, except the pecans, into sauce pan and stir together.

Stir the ingredients in a sauce pan until the filling begins to thicken.

Cook over medium heat until thickened, around 10 minutes or so. Pour into unbaked pie shell.

Pour the pie filling into a deep pie shell then top with chopped or whole pecans.

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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