*  Exported from  MasterCook II  *
 
                           Pawpaw Pie Or Parfait
 
 Recipe By     : Euell Gibbons
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies/Pastries                    Post To Bake-Shoppe
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  C             Brown Sugar
    1      Env           Unflavored Gelatin
      1/2  Tsp           Salt
      2/3  C             Milk
    3                    Eggs -- separated
    1      C             Pawpaw Pulp -- strained
      1/4  C             Sugar
 
 In a saucepan, mix together brown sugar, gelatin, and salt.  Stir in
 milk and slightly beaten egg yolks.  Cool and stir until mixture comes
 to a boil.  Remove from fire and stir in pawpaw pulp.  Chill until it
 mounds slightly when spooned (20 to 30 minutes in refrigerator).
 Shortly before the mixture is sufficiently set, beat eggwhites until
 they form soft peaks; then gradually add sugar, beating until stiff
 peaks form.  Fold the partly set sapaw mixture thoroughly into egg
 whites.  Pour into a 9 inch graham cracker crust or into parfait glasses
 and chill until firm.  “Then lock the doors to keep the neighbors out.”
 
 Source:  “Mountain Measures” --Junior League of Charleston, WV
 ed.  1974
 
 
 
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