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Paw Paw Pie Recipe

My Paw Paw Pie recipe brings out the sweet, tropical flavor of ripe pawpaw fruit in the most comforting way. This creamy, custard-like pie has a silky texture and naturally fruity taste that's similar to a mix of banana, mango, and melon. I make it with a simple pie crust, a luscious pawpaw filling, and just the right touch of spices. It’s the perfect seasonal dessert for late summer or fall, especially if you love trying something a little different from the usual fruit pies. Whether you serve it chilled or slightly warm, every bite is rich, smooth, and full of nostalgic charm.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American (Midwestern-inspired)
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter melted
For the filling:
  • 1 cup pawpaw pulp fresh or thawed frozen
  • ¾ cup sugar
  • 2 large eggs
  • ¾ cup evaporated milk
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp cornstarch for thickening
  • Pinch of salt

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Rubber spatula​
  • Measuring cups and spoons
  • Blender or food processor (if using fresh pawpaw pulp)
  • Cooling rack

Method
 

Prepare the crust
  1. I combined graham cracker crumbs, sugar, and melted butter in a bowl. I pressed the mixture firmly into the bottom and sides of a 9-inch pie dish. I baked it at 350°F (175°C) for 8 minutes, then set it aside to cool.
Make the pawpaw filling
  1. In a large bowl, I whisked the pawpaw pulp with sugar until smooth. Then I added eggs, evaporated milk, vanilla, cinnamon, nutmeg, cornstarch, and salt. I whisked until everything came together.
Fill and bake
  1. I poured the mixture into the cooled crust. Then I baked it at 350°F for about 35 minutes. I checked that the center was slightly jiggly but set. I placed the pie on a cooling rack and let it rest for an hour before refrigerating.
Chill before serving
  1. I chilled the pie in the fridge for at least 3 hours. It slices better when cold and tastes even more flavorful.

Notes

Fresh pawpaw pulp spoils fast. If I’m using fresh, I always scoop, blend, and refrigerate or freeze it the same day. It also oxidizes quickly, so I try to use lemon juice when storing. For pie recipes like this, I prefer pulp that’s smooth and strained