Let’s talk about PIE! 🙂
Because we have an abundance of PAPAYAS growing on our property right about now, I decided to have some fun with a Papaya Pie. It came out DE-Licious, and (almost as important,) it was super easy to make. I could make this thing on the fly if I had to whip something up for company. And trust me–I’ll be doing that. The main requirement is plenty of papaya, which here in Hawaii is never a problem, but for those who don’t live in a tropical climate–HUNT THEM DOWN! Papayas ARE almost always available, you just have to look.
This pie is sweet and just a tad tart…The most refreshing finish to a holiday meal! It’s mostly a mound of fresh papaya, so feel free to call it health food.
Side/bragging note: One of my biggest issues with fruit pies is when they fall apart as soon as you cut them. I am so proud to announce that this Papaya Pie–held together extremely well.
I topped our pie with crushed macadamia nuts, which we also grow. Did you know that mac nuts have a double shell? The outer shell pulls off easily as they grow, but the inner shell is crazy hard. A regular nut-cracker will not suffice.
Until I find a specialty macadamia nut cracker, I’m just grateful for Dave and a hammer.
The sauce is a simple combination of orange juice (fresh squeezed is best,) the juice of one lemon, corn starch, and sugar. Easy peezy. Pour over, a cooked pie crust*, and then chill.
Here is the recipe, and I do hope your local grocery stores sell papayas so you can try it!
FRESH PAPAYA (Nut) PIE
1 cup orange juice
juice of one small lemon (or 1 tablespoon lemon juice)
2 T. corn starch
1/4 cup sugar
3 cups cubed papaya
1 baked 9″ pie shell, OR crust of your choice*
1/2 cup chopped Macadamia Nuts, almonds or cashews
1. *Bake a pie shell, or use any type of shell you prefer. (next time I will try a gluten free shell, and I also think this pie would be excellent in a graham-cracker or other cookie crust.)
2. Cut approximately three large papayas into 1/2 inch cubes, removing all skin, and seeds.
Place them into the prepared pie shell, and set aside.
3. Blend orange juice, corn starch, sugar, and lemon, and heat slowly in saucepan, stirring constantly until thick and bubbly.
Let cool slightly.
4. Pour the heated sauce over the papaya cubes in the shell. Place in refrigerator, and chill thoroughly.
5. Serve with whipped cream and sprinkled with chopped nuts.
Thank you for stopping by, and let me know if you give this a try! If you are a lover of all things tropical, you might want to check out my ZUCCHINI COCONUT-YOGURT BREAD, my PAPAYA COCONUT CAKE, or some TROPICAL GRANOLA.