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Brooks Tropicals


Caribbean papaya pie

Party like a Panamanian with a flavorful papaya pie that's sweet, creamy and blissfully simple to make.


½ lb. ginger snaps
1/2 cup butter, melted
1 Caribbean Red papaya
1 can (14 oz) sweetened condensed milk
4 egg yolks
6 limes
1 cup thawed dessert topping

Yield: 6
Prep time: 20 minutes plus 40 minutes of baking

How to chop Caribbean Red papaya   How to juice a lime


1. Preheat oven to 350°F. Spray a 9 or 10” pie plate or springform pan with cooking spray.
2. Toss the ginger snaps into a food processor. Pulse until crumbly. Add the melted butter. Pulse until combined.
3. Press the ginger snaps onto the bottom of the baking dish. If using a pie plate, press up the sides. Bake 10 min. Cool completely.
4. Peel the Caribbean Red papaya and cut in half, remove the seeds. Cut into ½” pieces. Spread the pieces onto the bottom of the crust.
5. In a medium bowl, beat the milk and egg yolks together. Gradually add the juice of 6 limes. Pour into crust.
6. Bake 20 minutes or until center is set. Cool completely. Refrigerate covered for at least 2 hours.
7. To serve, top with a dollop of dessert topping.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition