- Yield: 4 individual pies or 1 large
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Caribbean Red Papaya Pie Tarts
Topping a papaya filling with fresh papaya adds two different flavor personalities to the pie. Chop the papaya a day ahead and the juices that the chopped fruit makes will top the pie with a glistening glaze along with the fresh fruit.
- 1 Caribbean Red papaya or 3 Solo papayas
- 1 1/2 cups sugar
- 2 tbs quick-cooking tapioca
- 2 tbs cornstarch
- 1/2 tsp ground cinnamon
- 4 individual graham cracker piecrusts
- 1 Florida starfruit
The day before (optional*)
Peel the Caribbean Red papaya or Solo papayas, discard the seeds and cut into small pieces. Put into a large plastic bag and refrigerate.*
Preheat oven to 350° F.
In a large bowl, combine the sugar, tapioca, cornstarch and cinnamon. Add half of the papaya pieces and toss to combine.
Add the papaya mixture to the piecrusts.
Slice the starfruit into 1/8-inch star-shaped pieces. Top the papaya filling with a starfruit slice.
Bake for 15 minutes.
Remove from oven and let cool.
Add the remaining papaya pieces to the tops of the pies.
* When chopped and refrigerated overnight, Caribbean Red and Solo papayas will make a little juice on their own. It adds so much more to the pie, because instead of requiring more of a liquid such as milk, the pie readily takes advantage of the papaya's sweet juice.