Recipe - Pawpaw Pie Or Parfait

One half cup Brown Sugar
1 Env Unflavored Gelatin
One half teaspoon Salt
2/3 cup Milk
3 Eggs, separated
1 cup Pawpaw Pulp, strained
One fourth cup 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

Recipe by: Euell Gibbons Posted to MCRecipe Digest V1 #642 by Bill
Spalding billspa@icanect.net on Jun 12, 1997