Credit: Alia Shahnaz
“Papaya Pie was Mum’s award winning recipe which she submitted for a contest to promote the launch of 2 products..no prizes for guessing which :)”
~ A Day At Mummy’s Table: Recipes & Reminiscences
Feel like calling friends over for tea? Surprise them with a tropical-themed pie that not only wow your friends but also challenge your creative side to think out of the box and adapt the age-old pie recipe to something new and exciting!
Let’s get started!
- 2.5 lbs pared and diced ripe papaya
- Pastry for 9 inch pan
- 1 cup sugar
- 4ozs tin NESTLE PURE THICK CREAM
- ½ cup Nestle Ideal Evaporated Milk
- 3 eggs
- 3 tbsp melted butter
- 1 teaspoon lemon juice
- 1/2 teaspoon orange essence
- Dash of salt
1 tablespoon sugar mixed with 1 teaspoon orange rind or lemon rind.
- 4 ozs plain flour
- 2 ozs self-rising flour
- 2 ozs Crosse & Blackwell Custard Powder
- Ice water to mix
- 2 ozs butter
- 2 ozs margarine
Love a shortcrust pastry?
We recommend 8oz of flour (225 grams) to 3.5oz (100g) butter and a pinch of salt.
- Wash the papaya and cut in half.
- Remove seeds and fibre. Cut into 1 inch length-wise strips.
- Pare thinly then dice.
- Put into saucepan. Place over heat (no water) and cook and stir with wooden spoon 30 to 35 minutes or until cooked down to thick puree consistency.
- Remove from heat.
- Cool slightly. Mash it up with a fork.
- There should be 1.5 cups of puree.
- Sift dry ingredients into a basin, rub in margarine and butter until mixture resembles breadcrumbs.
- Mix to form a stiff dough with water.
- Roll pastry out on a lightly floured board.
- Line a greased 9-inch pan.
- Inch edge decoratively.
- Brush base of empty pastry case with egg white (use some of the white from one of the eggs)
- Leave for 15 minutes.
- Beat eggs with rotary beater.
- Beat in papaya puree and sugar.
- Remove from the beater. Stir in remaining ingredients except for the topping mixture.
- Turn the filling into a pastry lined pan.
- Sprinkle with topping of sugar, orange rind and lemon rind.
- Bake for 30 to 35 minutes in moderate oven or until crust is brown and custard set.
*Top does not brown
**Remove to cake rack for 2 to 3 hours before cutting.