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3 eggs, beaten
1 1/2 c. paw paw pulp
3/4 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla
1 tsp. flour
1 tall can evaporated milk
1 (9 inch) unbaked pie shell

Use only very ripe paw paws, when skin is black or nearly so; remove skins and seeds with a knife, then process pulp in blender until smooth. Prepare pastry for 1 crust pie; preheat oven to 425 degrees. Blend together sugar, salt, nutmeg, and flour; combine with eggs, paw paws, vanilla, and evaporated milk, stirring until well blended. Pour into prepared pastry shell. Bake 15 minutes in preheated oven. Reduce heat to 350 degrees; bake about 30 minutes longer or until knife inserted comes out clean.
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