Instructions: In a saucepan, mix together brown sugar, gelatin, and salt. Stir in milk and slightly beaten egg yolks. Cool and stir until mixture comes to a boil.

Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator). Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form. Fold the partly set sapaw mixture thoroughly into egg whites. Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm. "Then lock the doors to keep the neighbors out."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.