A Plop of Paw Paw Pie
By Kassandra Givler, September 2026
It is pawpaw season! I see many things happening that surround pawpaws! There’s a Pawpaw Festival coming up this September at the Powhatan State Park. There are also separate events where you can take a sapling and/or fruits in various parts of VA. I never had tried one prior to this post. I’ve always been curious to try the fruit, but never had the chance. Upon scrolling on instagram I saw a post from American Food Atlas, about regional pies from the US. I saw two pies that represented the piedmont region: chess pie (a holiday favorite of the Givler home) and pawpaw pie. Knowing what I know about the pawpaw plant I was instantly intrigued to figure out how I can get my hands on it.
My Search
My search to get a pawpaw was quicker than I anticipated. I asked our Central Rapp group and was told to go up north to pick some. Unfortunately for me I’m very lazy and the thought of driving to PW county seemed miserable. I thought all hope was lost until I hit Facebook Marketplace. I found someone who was selling these cute little pawpaw saplings. The seller’s name is BJ Catron. I messaged BJ and asked him about them and he instantly told me yes! If you would like a Pawpaw tree I really suggest you purchasing them through him.
When getting my pawpaws, it was in the cutest green bag; it was as if it were a gift. When I brought them to my car, I was hit with FRAGRANCE. It is by far the most fragrant fruit I’ve ever come across. It was something I wish that I could bottle up as a perfume. It smelt like a hint of warm vanilla, passionfruit, perhaps jasmine, and banana. Every scent you think you have placed turned into a new scent. A highly tropical scent that you don’t expect from Virginia, that’s for sure. My quest for the pawpaw has left me surprised. My daughter said, “this is probably the happiest I’ve ever seen you in your life.” I don’t think that’s true. Most tweens are very hyperbolic.
When coming home I made a beeline to my kitchen to further investigate my tropical smelling fruits. I examined it with the utmost precision. Luckily before I cut into the fruit, BJ, my Pawpaw Wise Sage, reminded me to peel it. I truly was considering taking a bite out of it. I was too excited. Pawpaws are surprisingly smaller than my palm with soft flesh that is easy to peel. The fruit itself had a similar smell that it had in my car, but I would say it smelt more like bananas when opened. The seeds were half the size of my thumb and bigger than I anticipated.
I decided to do a couple of samples, my child who is 17 months old refused, my 12-year-old was a bit more interested. All my preteen did was do a suspicious scowl at the fruit and then said “yummy” as she walked away. I think that means it was good in her people’s language. My husband, bless his heart, HATED the texture. The flavor was fine, but never had I seen that man make such a sour face. Finally it was my turn, I took a couple bites and I liked it. However, the texture was a bit different than I expected. Although, I didn’t know what to expect when taking a bite out of the fruit. It reminded me somewhat of a mango and a persimmon. In winters, my obachan and I would eat many persimmons, specifically kaki persimmons. It was my favorite part of winter time in California. It kind of gave me a ratatouille experience when examining the texture however, it was not fully persimmon-like. That’s the thing that’s so interesting to me about the pawpaw. It reminds everyone of something that they never can place; whether it’s scent, texture, or taste. It reminds me of so many fruits and yet it is none of those fruits. The flavor then rounds out to being almost like Hubba Bubba bubblegum with a bitterness at the end, that is akin to an Aperol spritz. Sidenote, this would be an awesome purée to put into a cocktail. Another recipe to figure out to make, perhaps?
Some History
The pawpaw’s history is rich. It’s full of life saving sustenance and intrigue. I found it very interesting as to why this pie was solely considered an Appalachian region dish in the American Food Atlas. Especially because pawpaws are native to so many states! My biggest question what is the dish’s origin? Who was its first creator? It seemed highly unlikely to me that Indigenous people did not make the fruit into some sort of dessert. It is clear that this pie is deep rooted in Appalachian history, I saw many Appalachian forums and recipes along with some hailing from the south online. I decided to dive deeper into the history of the pawpaw as a food, not just as a pie.
The first US written documentation of the pawpaw was in the 1540 by Hernanado de Soto’s Mississippi expedition (AIHDP). Another adventurer, Lewis and Clark would later find the same fruit in their adventures. Other historical celebrities include George Washington and Thomas Jefferson. It is said they both enjoyed it as a dessert (Wisniewski). Thomas Jefferson has been cited to have served it on his property, the Monticello. Interesting enough, there are a lot of recipes found during the 18th and 19th century in Maryland and the Chesapeake region specifically (Wisniewski). Documentation and historical entries only give us a glance of what it was like, not necessarily the full scope of where it truly originated. Colonialists and settlers did eventually move to other places- people travel and so do their delicious recipes. This could have been how it got popular in Appalachia or perhaps a pudding evolved into a beautiful pie there.
Indigenous tribes make puddings, cakes, many other delicious seasonal treats- Shawnee, Algonquian, Siouan, and Osage have been recorded to have used pawpaws as a part of their diet (as expected). The Cherokee use the bark to make ropes and string which helped them fish (AIHDP). When it comes to the pawpaw pie I’m not giving full props to our founding father’s taste buds, explorers, settlers, and colonialists. So long story short….who knows where it came from, but we do know many love to eat the fruit . Thank you Appalachia for your cuisines!
Even though we may not know where the pie truly originated from, one thing rings true: the pawpaw is also a symbol of nourishment and perseverance. As the pawpaw became a staple for colonialists and settlers- it also did for enslaved Black people (OSGF). Emily Ellis of OSGF writes, “In his foreword to Andy Moore’s Pawpaw: The Search for America’s Forgotten Fruit, culinary historian Michael Twitty writes of pawpaws growing outside the dwellings of enslaved people and along the trails that they traveled to reach freedom in northern states, adding that it was an important source of nourishment in a diet built on “nutritional monotony”.” It is a wonder why it never gained popularity when it sustained and nourished many during the Great Depression, but Twitty remarks that it had a reputation, “…as a food “fit only for Negroes and Indians,”…” Pawpaws were seen as a fruit for those in poverty, which gave the pawpaw the nickname; “poor man’s banana”. It is disappointing that racism and classism made this magnificent fruit casted out from many people’s kitchen tables.
Some may argue that the pawpaw is quick to bruise and ripens quickly. It is still a wonder to me why we don’t run to pawpaw orchards and harvest them as soon as they soften. It may feel like a downside, but it makes it all the more exciting to get it. Perhaps that’s why festivals are popping up? People are remembering how great this fruit is. Maybe I will sing an Appalachian tune, “Way Down Yonder in the Pawpaw Patch” when I go to one.
Ok Lady, Just Tell Me How to Make The Pie
Here’s a video here on my process:
When it came to baking the pie I had nowhere to look besides the internet…I am certain I didn’t make anyone’s correct rendition of their family’s pawpaw pie recipe, however I believe I did an okay job at it.
Gadgets you may need (it made my life easier, but if MacGyver is your middle name then pay no mind to this):
Stand mixer or a hand mixer
Too many heatproof bowls
Saucepans
Digital Instant-read Thermometer
Food processor
Mesh sieve
Immersion blender
Graham Cracker Crust:
I do mine by memory however this recipe is where I started from and then I went rogue over time. https://sugarspunrun.com/graham-cracker-crust-recipe/
Pawpaw Filling:
Thanks to Southern Living and my brain power
2 large eggs
2 large egg yolks
3 Tbsp. cornstarch
1/2 cup granulated sugar
1 3/4 cups whole milk
Pinch kosher salt
2 tsp. vanilla extract (or measure it with your heart)
1 Tbsp. unsalted butter, at room temperature
1 cup pawpaw stuffing (3/4 of a cup it won’t kill the recipe just won’t be as flavorful so lessen the vanilla if that’s the case)
I’d recommend adding 1 packet of gelatin. Make sure you follow gelatin directions on the box to properly “bloom” it! You need to hydrate it first. Do you not sprinkle it into the mixture.
Italian Meringue:
3 room temp egg whites
1 cup of granulated sugar
1/2 teaspoon of cream of tartar
1/2 tablespoon of lemon
1 teaspoon of vanilla (or measure with your heart)
For stabilized whip with cream of tartar: https://livslittlemuffins.com/stabilized-whipped-cream/
For stabilized whip with pudding (jello):
Modified recipe of Sheldoskitchen
2 tablespoons of INSTANT pudding mix (I add an additional tablespoon making it 3 but I don’t want to mess this up for you)
2.5 tablespoons of granulated sugar (I like mine sweet)
1 cup of heavy whipping cream
For stabilized gelatin whipped cream: https://sugarspunrun.com/stabilized-whipped-cream-frosting/
Grab your pawpaws and peel each one. Carefully cut them in half and deseed them. Put them all to the side in an airtight container. I recommend doing it the night before and storing it in the fridge to make it easier.
Preheat oven to 350F
Pulverize the graham crackers in a food processor until finely ground into crumbs. I look for a sand-like grit.
In a medium bowl (I just mixed it in the food processor..less dishes!) add your butter and sugar.
Pour mixture into a pie plate. STAMP IT DOWN!
Pop it into the oven for 8-10 minutes you don’t want it too cooked.
In a medium saucepan add milk, sugar, and salt. While that is heating up, add the eggs, egg yolks and cornstarch in a separate heatproof bowl. Whisk eggs until it is all fully mixed.
NOTE: if you plan to make meringue grab an additional bowl to place the egg whites
Bring the milk mixture to a simmer, stirring occasionally. Simmer for 2 minutes or until sugar is fully dissolved.
Slowly add milk mixture to your heatproof bowl. This may scramble, but that’s ok! Slowly whisk until everything is out of your saucepan. Grab your handy mesh sieve and pour all of that goodness from the heatproof bowl back into that saucepan.
Simmer it while it is on the saucepan for about 5-8 minutes. Make sure you keep an eye on it to prevent scalding. Whisk constantly until it begins to slowly bubble and thicken. Let it cook for a minute or two and add it to the bowl. Add pawpaw guts, butter, and vanilla extract. You may add your “bloomed” gelatin now if you decide to add it! Once you mix everything to lessen the pulpiness of the mixture, use an immersion blender was a smoother texture.
Add mixture to the pie crust. Set to the side until it is cool enough to touch. Once cool enough, wrap it in plastic wrap and place it in the fridge at 2 hrs minimum.
NOTE: You may stop here if you want it as is or you may add toppings.
Once pie is fully cooled, begin your meringue. I did my meringue incorrectly in the video so please follow this written recipe here.
Place water and sugar in the pan and have it begin cooking on medium high for 5 minutes. Do not stir water mixture it should look cloudy. While that is cooking grab your room temperature egg whites and put them into your stand mixer (do not start it yet). Grab your additional ingredients and put them to the side.
Gently stir. Check the pot to see the temp. Stop stirring once you see it bubble. I know it’s tempting but leave it be. Once it reaches to 230F start you stand mixer on high. Whip to soft peaks
Once sugar syrup is at 240F add it to the egg whites.
Note: Don’t put it directly on the paddle. It’ll splatter everywhere and you might get burned or worse make a mess! Ask me how I know….
Add cream of tartar, lemon, and vanilla once you put all of it into the mixer. Beat egg whites until you see high stiff peaks.
Scoop meringue from the bowl and plop it onto the pie. You may do cute designs with piping bags if you wish! The world is your oyster.
Enjoy!
Comments