This pie has got to be the ugliest pie I have ever made. First off, the crust slide back into the pie pan during the blind bake. This was extremely disappointing since I’ve had that issue before and thought I conquered the problem. Secondly, when I got the pie out of the oven it looked like a HUGE balloon, then it fell with a splash. Thirdly, it didn’t even smell like a pie had just finished baking. A picture speaks a thousand words….need I say more.
INGREDIENTS Bake 350° for 35 mins.
9 inch pie crust (blind bake)
~ 3/4 cup plus 2 tablespoons honey
~ 3 tablespoons unsalted butter
~ 4 large eggs
~ 1 tsp vanilla
~ 1/2 tsp nutmeg
~ Warm honey in a saucepan over low heat.
~ Remove from heat, and stir in butter.
~ Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt.
~ Stir into honey mixture.
~ Refrigerate until cooled, up to 1 hour.
~ Add honey filling to pie crust and bake.
You’ll find this pie served at diners and restaurants all across the state of Arkansas. Many times it’s called “possum pie,” ’cause it fools folks into thinking it’s one kind of pie, when it’s really another (“playing possum”)! I think it is fun name for a pie and I didn’t have to pick fur out of my teeth!
INGREDIENTS BAKE 350° for 15-20 mins.
1 cup flour
1 cup of heaping finely chopped pecans
1 stick butter (salted) melted
1 1/2 tsp of sugar
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 cup frozen whipped topping (top pie with remaining whipped topping)
1 (4-serving size) package instant chocolate fudge pudding
1 1/2 cups milk
~ Mix flour and pecans
~ Add butter
~ Add sugar
~ Press mixture into a 9-inch pie pan
~ Bake and cool
~ Beat cream cheese and confectioners’ sugar until smooth.
~ Add 1 cup of whipped topping.
~ Spread mixture evenly over crust.
~ Whisk pudding and milk until thickened.
~ Spread mixture on top of Filling 1.
~ Dollop remaining whipped cream on top of pie.
~ Sprinkle with remaining tablespoon pecans.
Refrigerate 4 hours, or until ready to serve.
Cheese pies are often topped with fruit or fruit sauce, after the pie comes out of the oven. This pie is different, the fruit is actually at the bottom of the pie. There is another layer of rich cream cheese that adds to the subtle flavor of the pineapple. What is most surprising is the unique use of nutmeg with the pineapple, making the pineapple pop with flavor.
INGREDIENTS Bake 400° for 10 mins. reduce heat to
9″ inch pie shell 325° for 30 more minutes.
I cup crushed pineapple (include juice)
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp nutmeg
3 ounces cream cheese (at room temp)
1/2 cup milk
1 tsp lemon zest
1/4 cup finely chopped pecans
~ mix sugar and cornstarch in small saucepan (over med. heat)
~ add pineapple
~ cook over heat until mixture is translucent and thicker.
~ add nutmeg after you take mixture off stove
~ let cool before adding to bottom of pie crust
~ Cream cream cheese until fluffy
~ Add 1/2 cup sugar
~ Add 2 eggs
~ Add 1/2 cup milk
~ Add lemon zest
~ Layer over pineapple mixture
Sprinkle with remaining nuts.