Pawpaw Pie

Directions

1. 1
   In a saucepan, mix together brown sugar, gelatin, and salt.
2. 2
   Stir in milk and slightly beaten egg yolks.
3. 3
   Cool and stir until mixture comesto a boil.
4. 4
   Remove from fire and stir in pawpaw pulp.
5. 5
   Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator).
6. 6
   Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
7. 7
   Fold the partly set sapaw mixture thoroughly into egg whites.
8. 8
   Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.