Makes one 9-inch pie
Just like we stripped away the germ from the wheat, we’ve stripped away the wild element of life and, while stabilizing it, left it with little flavor. Go out and hunt for your pie. It will taste better. Enjoy this pie the same day it’s baked for best results. Remove the “meat” from the pawpaw by peeling away the skin (fingers work fine) and scraping the interior away from the seeds.
You will need: 1 single 9-inch pie crust, blind-baked (here) whipped cream for serving (here)
INGREDIENTS
FILLING
1¼ cups pawpaw fruit
4 eggs
1 cup unrefined sugar
1 cup whole milk, room temperature
4 tablespoons (½ stick) melted and cooled butter
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon salt
TOOLS YOU’LL NEED
Measuring cups and spoons
Small saucepan
Blender
Preheat the oven to 375 degrees.
Combine all the filling ingredients in a blender and puree.
Pour the filling into the prepared pie shell.
Bake for 35 minutes or until golden brown on the edges and slightly jiggly in the center.
Let the pie cool for 2 hours.
Refrigerate.
Serve chilled with whipped cream.