Pawpaw Pie

1. 1

   In a saucepan, mix together brown sugar, gelatin, and salt.

2. 2

   Stir in milk and slightly beaten egg yolks.

3. 3

   Cool and stir until mixture comesto a boil.

4. 4

   Remove from fire and stir in pawpaw pulp.

5. 5

   Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator).

6. 6

   Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.

7. 7

   Fold the partly set sapaw mixture thoroughly into egg whites.

8. 8

   Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.

* Per serving · 4 servings · Values may vary.

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