Tag Archives: pecans

Playin’ Possum: Possum Pie – Arkansas

When we first heard about this pie, we had the same reaction that most people have. “It’s not made with possum, is it?” We assure you, it’s not (eww). This delicious concoction that should be the official

Possum Pie - Arkansas

state dessert of Arkansas goes by other names in the south including Striped Delight, Chocolate Layer Pie and Four Layer Delight. A sandy bottom crust is the base upon which a cream cheesy layer sits. A chocolate pudding layer comes next, followed by a whipped cream topping. No one is really sure where the name comes from, but the best reasoning is that this pie plays possum by pretending to be something else – in this case the whipped cream hiding the chocolate filling.

We have seen lots of variations of this dessert including those made with a graham cracker crust, instant chocolate pudding and Cool Whip for the topping. You can go that route, but we prefer our version with no processed ingredients.    

If this pie isn’t a near-religious experience, check out Thorncrown Chapel near Eureka Springs. This stunning architectural masterpiece is comprised of 6,000 square feet of glass and 425 windows. Designed to blend into its surroundings, the chapel has won numerous architectural awards and is a must-see if you are in the Ozarks.

Possum Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

First Layer

  • 1 stick butter, melted
  • 1 cup flour
  • ¾ cup chopped pecans, toasted

Second Layer

  • 8 ounces cream cheese, at room temperature
  • ¾ cup powdered sugar
  • 2 tablespoons milk

Third Layer

  • 1 cup sugar
  • 1/3 cup Dutch processed cocoa powder
  • 3 tablespoons flour
  • Salt, a pinch
  • 3 tablespoon corn starch
  • 3 large egg yolks
  • 2 cups whole or 2% milk
  • 2 teaspoons vanilla

Fourth Layer

  • Whipped cream
  • 1/3 cup chopped pecans, toasted
  • Chocolate shavings (optional)

Instructions

 Place all pecans needed for recipe in a skillet on medium heat until they just begin to turn fragrant and brown, about 3 to 5 minutes (watch closely so they don’t burn). Remove from heat and let cool. Divide for each layer and set aside. Line a 9X9 square pan with aluminum foil, making sure the corners are tight.

For the first layer: Combine melted butter, flour and pecans. Spread the dough evenly over the bottom of the foil-lined pan, pressing down with your fingers. Bake at 350 degrees for about 20-25 minutes or until the dough just begins to brown. Remove from oven and let cool.

For the third layer: While the first layer bakes, in a medium saucepan, add the sugar, cocoa powder, flour, salt and corn starch. In a small bowl, beat egg yolks until broken up, then milk. On medium heat, add milk mixture to dry ingredients, whisking constantly until pudding begins to boil and thicken, about 7-10 minutes. Remove from heat. Add vanilla. Let cool about 5 minutes. Pour pudding in a shallow bowl and place a piece of plastic wrap on the surface so a skin does not form. Place in refrigerator for at least 30 minutes.

For second layer: In a medium bowl, combine cream cheese, powdered sugar and milk. Beat with electric mixture for 2-3 minutes or combined.

To make pie: Spread cream cheese mixture over the dough base. Remove pudding from fridge. Carefully spread pudding over the cream cheese layer. Top with whipped cream, toasted pecans and chocolate shavings if desired. To serve, remove pie from the pan by lifting up by the foil. Transfer to a serving platter.

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Pecan Crusted Trout – Wyoming

Ah, Wyoming. Big sky country. From Yellowstone National Park and the Grand Teton National Park in the northwest, Devils Tower in the northeast, to Fossil Butte Monument in the southwest, the Cowboy State is hardly lacking in scenic trails for hiking or biking, breathtaking vistas for wildlife watching, and winding rivers for boating, rafting and fishing.

Pecan Crusted TroutThe cutthroat trout is the official state fish of Wyoming. This fish with four subspecies found in the state used to swim in abundance but their numbers have dwindled in recent years due to development, drought and introduction of non-native trout species that overwhelmed the cutthroat. Some conservation groups petitioned the federal government to place the cutthroat on the endangered species list but were unsuccessful. Conservationists are still concerned, particularly with the native Yellowstone cutthroat.

But don’t worry, most of the trout available in U.S. supermarkets is farmed-raised according to the Monterey Bay Aquarium Seafood Watch. It is marketed as rainbow, golden or steelhead trout and because it’s sustainable and abundant, it’s considered a “best choice.” This recipe pairs the flaky fish with the nutty crunch of pecans, a flavor duo made in heaven.

Taste of the Tetons is coming to Jackson Hole, September 7, 2014, part of the Jackson Hole Fall Arts Festival.

Pecan Crusted Trout

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup pecans
  • 1/2 cup corn flake crumbs
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon chopped rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 trout fillets
  • 1 tablespoon butter, melted
  • 1 tablespoon coarse ground mustard

Instructions

Toast pecans by placing them in a skillet on medium heat, continually tossing the nuts in the pan so they do not burn. Cook until the nuts brown just a bit and you can smell them toasting, about 5 minutes. Once cool to the touch, chop finely or pulse in the food processor a few times.

Combine the chopped nuts with the other dry ingredients and the chopped herbs. In a separate bowl, combine butter and mustard. Brush the mustard mixture over the fish fillets. Add nut mixture, pressing firmly to the fish so it adheres. Transfer the fish to a baking sheet coated with cooking spray, crust side up. Baked in preheated oven at 450 degrees for 10 minutes or until fish is flaky.

 

 

A Race Day Favorite – Kentucky

Time to bust out your fancy hats, snappy suits and dresses, it’s Kentucky Derby season! Folks in Louisville (say it right, “Lew-a-vul”) have some menu favorites that will be part of the festivities – among them, mint juleps, Hot Browns (hot turkey club sandwiches with Mornay sauce), rolled oysters, and those little fancy cucumber sandwiches that are cut oh-so elegantly. The sweet finale often is a chocolate chip pecan pie flavored with a bit of Kentucky bourbon.

KY Bourbon Pie.017 sign

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