We love the sweet tropical allure of paw paws so we're excited to share our Paw Paw Pie recipe. This creamy fruit has notes of banana and mango that make every bite feel like a mini vacation.
We'll walk you through a simple process that highlights its velvety texture and natural sweetness. Our recipe doesn't require exotic ingredients so you can easily find everything at your local market.
We'll introduce a buttery crust and a luscious filling that come together quickly. Let's embrace this hidden gem and bring a taste of the tropics right into our homes.
Ingredients
We assemble the following items for our Paw Paw Pie. We measure everything precisely and bring the components to room temperature unless noted:
- All-Purpose Flour (1⅓ cups) sifted
- Salt (¼ teaspoon) to balance flavors
- Cold Unsalted Butter (8 tablespoons) cubed
- Ice Water (3 to 4 tablespoons) added slowly
- Ripe Paw Paw Purée (2 cups) made from peeled and seeded paw paws
- Granulated Sugar (½ cup) adjusted if paw paws are extra sweet
- Eggs (2 large) lightly beaten
- Heavy Cream (½ cup) chilled before mixing
- Vanilla Extract (1 teaspoon) optional but enhances aroma
We prepare the crust first. We whisk the flour and salt together in a large bowl. We cut in the cold butter until it becomes pea-sized crumbs. We add ice water one tablespoon at a time. We gently mix until a dough forms. We chill this dough for 30 minutes before rolling.
We set aside our paw paw purée in a medium bowl. We stir in the sugar until dissolved. We whisk the eggs and then add them to the purée. We blend in the heavy cream and vanilla extract if desired. We keep our filling refrigerated until we are ready to pour it into the crust.
Tools And Equipment
We gather a few essential items to streamline our Paw Paw Pie process. Each tool plays a key role in achieving a smooth crust and a velvety filling. We keep them within reach before we begin so we can focus on our technique:
| Tool | Purpose |
|---|---|
| Large mixing bowl | Holds dry ingredients for the crust and contains the filling |
| Pastry blender or fork | Cuts cold butter into the flour for a flaky texture |
| Measuring cups and spoons | Ensures precise portions of flour sugar eggs and cream |
| Rolling pin | Flattens the chilled dough for an even crust |
| 9-inch pie dish | Provides an ideal shape for our Paw Paw Pie |
| Whisk | Incorporates the filling ingredients into a silky batter |
| Rubber spatula | Scrapes every drop of purée to minimize waste |
We rely on the pastry blender to quickly transform our flour mixture into a crumbly texture. We flatten the dough with the rolling pin for consistent thickness. We whisk the paw paw purée eggs and cream with confidence by using a sturdy whisk. Finally we fill our 9-inch pie dish carefully to ensure perfect edges.
Directions
Here we combine paw paw pulp with a flaky crust for a tropical dessert. Follow these steps for a rich creamy filling and a buttery golden pastry.
Prep The Pawpaw Pulp
We wash the paw paws and remove their skin. We discard any seeds. We mash or blend the pulp until it is smooth. We place the pulp in a bowl until we are ready to use it.
Make The Filling
We whisk the paw paw pulp sugar eggs heavy cream and optional vanilla until smooth. We return the filling to the fridge so it remains cool.
Prepare The Crust
We place flour and salt in a large mixing bowl. We cut in cold butter until it forms coarse crumbs. We add ice water one tablespoon at a time until the dough clings together. We form the dough into a disc and chill it for at least 30 minutes. We then roll the dough to fit a 9-inch pie dish.
Assemble And Bake
We press the dough into the pie dish and trim any excess. We line the crust with parchment paper and fill it with pie weights. We follow the chart for oven settings and times:
| Step | Oven Temperature (°F) | Time (Minutes) |
|---|---|---|
| Blind bake crust | 375 | 10 |
| Bake with filling | 350 | 30 to 35 |
We remove the pie weights and pour our chilled filling into the crust. We bake until the center is slightly set. We let the pie rest for at least one hour before slicing.
Serving Suggestions
We like to slice our Paw Paw Pie and serve it slightly chilled for a refreshing finish. We top each slice with whipped cream or coconut cream for added creaminess and subtle sweetness. We love to sprinkle toasted coconut flakes for a crisp texture. If we crave extra richness we drizzle warm caramel sauce. We also garnish with fresh fruit slices for a tangy contrast.
We place each slice on a dessert plate to highlight the pie’s golden hue. We cut clean wedges with a sharp knife for neat presentation. Each bite delivers vibrant tropical notes that echo the banana and mango undertones. We pair this pie with hot coffee or herbal tea for a balanced experience.
Here is a handy guide for simple toppings and pairings:
| Topping or Pairing | Flavor and Texture |
|---|---|
| Whipped Cream | Light and airy |
| Coconut Cream | Silky and tropical |
| Toasted Coconut | Crunchy and nutty |
| Caramel Drizzle | Sweet and smooth |
| Fresh Fruit Slices | Juicy and bright |
| Hot Coffee | Robust and aromatic |
| Herbal Tea | Warm and calming |
We find that these elements complement the creamy filling and buttery crust. We enjoy how the bright fruit flavors shine with each topping we choose.
Conclusion
We love how easily this pie comes together and we can’t wait for you to try it. The flavors will remind you of warm days and bring a tropical vibe to your table
It’s a sweet escape from the usual desserts and we recommend sharing it with friends and family. Let each slice be a moment of bliss in your day
Frequently Asked Questions
What is special about Paw Paw Pie?
Paw Paw Pie is a unique dessert featuring paw paws, which bring a tropical twist with banana-mango flavors. The recipe showcases the fruit’s natural creaminess and sweetness, highlighted by a flaky, buttery crust. This combination creates a rich, indulgent treat that’s both familiar and exotic, inviting you to savor a slice of the tropics.
Where can I find ripe paw paws?
Ripe paw paws can be found at farmers’ markets or specialty produce stores, especially in late summer or early fall. If they’re not readily available, you may order frozen or fresh paw paw purée online for convenience.
Can I prepare the crust in advance?
Yes. You can mix and chill the dough up to a day before baking. Keep it wrapped in plastic in the refrigerator until you’re ready to roll it out. This extra chill time helps develop flavor and ensures your crust remains flaky and tender when baked.
How do I get the best flaky crust?
Use cold, cubed butter and avoid overworking the dough. Cutting butter into the flour until you see pea-sized bits helps trap air pockets. Adding ice water slowly just until the dough comes together also prevents toughness. Finally, chilling the dough before rolling ensures a crisp, layered texture.
Can I substitute another fruit for paw paws?
In a pinch, you can try pureed mango or banana if paw paws aren’t available. However, the distinct flavor combination of paw paws—similar to both fruits at once—makes this pie truly special. Results may vary, so adjust sweetener levels based on your chosen fruit’s natural sweetness.
How should I store Paw Paw Pie?
Store it covered in the refrigerator for up to three days. Keep it chilled to maintain the creamy filling’s texture and flavor. If you’d like a warm slice, allow it to sit at room temperature for a few minutes before enjoying.
What are the best toppings for Paw Paw Pie?
Whipped cream, coconut cream, or even toasted coconut flakes add a luxurious contrast. A drizzle of caramel sauce complements the tropical sweetness, while fresh fruit slices bring a pop of bright flavor. Choose your favorite combination to highlight the pie’s creamy filling.
Can I make this pie ahead of time?
Absolutely. It’s a great idea to prep the filling and crust in advance. Store them separately in the fridge until you’re ready to assemble and bake. This approach speeds up your final preparation, making the Paw Paw Pie an ideal dessert for gatherings or special events.