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Pahoa papaya pie.

Pahoa Papaya Pie

For a smooth custard, puree papaya before adding other ingredients.

1 large ripe papaya (about 1 1/2 lbs.)

3 eggs About 2/3 cup sugar

1 cup half-and-half (light cream) or whipping cream

1 teaspoon vanilla

1 9-inch unbaked pie shell Lime slices

1 cup whipping cream

2 tablespoons finely chopped candied ginger

Cut papaya in half; scoop out seeds and discard. Peel papaya; cut 1/4 of it into thin lengthwise slices and set aside. Cut remaining fruit into chunks and puree in a blender. Add eggs, 2/3 cup sugar, half-and-half, and vanilla; whirl until smooth. Pour into pie shell. Bake in the lower third of a 425| oven for 15 minutes. Reduce heat to 350| and continue to bake until custard is firm in center when jiggled, 15 to 20 minutes. Let cool at least 30 minutes; serve warm, or chill as long as overnight. Top with papaya and lime slices.

Beat 1 cup whipping cream until it holds soft peaks; add sugar to taste. Spoon into a bowl; top with candied ginger. Serves 6 to 8.

Photo: Whipped cream, spiced with candied ginger, accompanies papaya custard pie
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Mar 1, 1984
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