I've been working my way through a bunch of pawpaw recipes, and this one is my favorite one so far. The pawpaw fruit flavor really comes through which is what I look for in pawpaw recipes.
They are not easy to source and take a ton of work to get the flesh, so I want whatever I make to taste like pawpaw! I know quick bread recipes are popular, but I find the flavor to be too subtle.
This pawpaw pie recipe includes complementary flavors with the coconut crust and a hint of lime. Combined, they create a tropical dessert that still has the pawpaw's disctint creamy, banana-mango flavor.
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Recipe
Ingredients
PIE CRUST
- ½ cup sweetened flaked or shredded coconut (plus extra for topping)
- ¾ cup all-purpose flour
- 7 tablespoon butter cold, cut into cubes
- ⅓ cup powdered sugar
- ¼ teaspoon salt
PAW PAW CUSTARD
- ¾ cup sugar
- ¼ cup cornstarch (or ⅓ cup flour)
- 3 large egg yolks, beaten
- 1 cup milk
- 1 cup heavy cream
- 1 cup pureed pawpaw
- 2 tablespoon fresh lime juice
- 1 tablespoon lime zest (plus extra for topping)
Instructions
MAKE THE PIE CRUST
- Preheat oven to 350℉.
- Toast coconut on a tray in the oven until golden. This will take 5-10 minutes. Let it cool to room temperature (about 10 minutes).
- In a food processor, pulse the flour, cooled toasted coconut, cold butter cubes, sugar, and salt until it forms a cohesive dough (it will be like a thick cookie dough). Press the dough into a 9" pie pan, then freeze it for 10 minutes.
- Bake the crust until golden. This will take 10-20 minutes depending on your oven. (It took 12 minutes in my electric, newish oven). Let sit on the counter to cool.
MAKE THE PAW PAW CUSTARD FILLING
- In a saucepan, mix together the sugar and cornstarch. Add in the beaten egg yolks, milk, heavy cream, and lime juice and mix well. Add in the pureed paw paw and lime zest and mix well again.
- Cook the mixture over low or medium-low heat. Stir continuously and let it get to a lazy bubbling state, but not boiling! Cook until it is thickened to a custard-like consistency - continuously stirring. Press it through a fine-mesh sieve for an ultra-smooth consistency. Let cool for 10 minutes. (It will firm up just slightly in the fridge, but not by much)
- Pour cooled paw paw filling into the cooled pie crust. Add extra coconut and lime zest to the top (optional). Place in fridge to set the custard pie filling (about 2 hours).
Nutrition
About this recipe
Normally, I test my recipes multiple times before posting them. But I can only get my hands on a limited number from friends who grow them (without being too greedy!). Because of that, I was only able to test this pawpaw pie once so far.
To make sure it had the best chance of turning out, I based the pawpaw custard filling on one of the recipes from Kentucky State University - a trusted resource in the pawpaw community. I used the recipe titled Pawpaw Cream Pie.
The recipe from KSU also includes a meringue topping, which I omitted to be less fussy. But if that interests you, they made a simple meringue with the 3 egg whites you would have thrown away. I respect that!
Flavor & consistency
I wanted to play up the tropical flavor of pawpaws so I opted for a coconut crust that's more of a tart crust than a doughy pie crust. I added lime to the filling for a little extra tartness.
The crust is on the thicker side with a drier texture. I prefer this tart-based crust for a custard pie like this because the crumblier texture is a great contrast to the smooth custard filling.
The filling is a light custard texture. It sets more than a banana cream pie, but not quite as much as a pumpkin pie. Straining the filling through a fine mesh sieve ensures that it is extra smooth and silky.
Making the pie
I have just a handful of tips and photos to help ensure your pawpaw pie turns out great so you don't waste the precious fruit you have on hand.
The crust
The crust comes together easily in a food processor. I haven't tested it with other methods, but if you have another reliable tart crust method (or recipe) you can do ahead and use that here.
Pulse the ingredients in the food processor until a cohesive dough forms. Once it does, press it into your pie pan or tart dish with your fingers. It should fill the bottom and then up the sides by about ½ of an inch or a little more.
The custard filling
I wish I had more notes and pictures while making the filling - this is where making the recipe over and over comes in handy! I write things down through each process. But here's what I do have...
The filling should be cooked over low to medium-low heat on the stove top. It will stay runny for a while, but as it heats up and the cornstarch works its magic, it will thicken up. Let it come to a slow, lazy bubbling, but not boiling. Stir the mixture continuously with a whisk (no need to vigorously whisk it, a lazy stir works).
Continue cooking until it is almost to the consistency you want it. If I recall, this took about 10 minutes total. It sets just a smidge more in the fridge, but a runny filling won't magically firm up.
I don't have a photo of a pie slice from the side to show you the consistency. But it looks similar to the stove-top pumpkin pie over at Minimalist Baker.
Working with pawpaws
The pawpaw fruit is a unique treat that can take quite a bit of work to use. The seeds cause all the fuss - the flesh clings to the seeds and there can be a lot of seeds compared to the flesh.
Removing flesh from seeds
I've found the best way to remove the flesh from the seeds is to place them on a wooden cutting board and scrape each one with a metal spoon. The wooden cutting board keeps them from sliding around - they are quite slippery! I like using a wooden spoon better than a butter knife, but that's just a personal preference.
Flesh doesn't oxidize and turn brown
The flesh can be refrigerated in an airtight container for a couple days without browning in my experience. I have seen some blog posts claim it oxidizes (turns brown), so I put it to the test. It maintained it's full yellow color for 2 days (I didn't test a 3rd day because I didn't want to spoil the precious flesh!)
The photo above shoes the color of the flesh after 2 days of refrigeration. I left it in that plastic bowl with a lid. It didn't change in color at all - I had no additives in it either (no lemon or lime juice, for example).
Some varieties have more flesh & less seeds
Breeding programs have been working towards pawpaw fruit that are larger, have more flesh, and less seeds. One of those varieties is Shenandoah - if you see larger ones at the market, give one of those a try. They are much, much easier to work with.
In this photo above, the Shenandoah pawpaw is on the left. The typical smaller version often grown at home and found in the wild, is on the right. The Shenandoah pawpaw fruits have slightly firmer flesh, similar to a ripe avocado and has a lot more flesh compared to seeds.
As far as I can tell, the flavor is very similar. I don't think the Shenandoah pawpaw sacrificed flavor for its other attributes.
More pawpaw recipes & resources
Check out my guide for when pawpaws are in season, along with a couple other recipes. Also, head on over to Kentucky State's resource for growing information.
Kathy Tho says
Wow!!!! That was absolutely phenomenal, my guests and I loved it! . I had intended to pair it with ice wine but my husband suggested tea or coffee as not to take away from the pie. WOW! THANK YOU!
but my husband suggested on
Veronica T says
What drink did you choose to go with it, and how did it pair? I'm curious if coffee worked or if maybe a ginger tea?
Veronica T says
I hope you enjoy this as much as I do!