Recipe: possum pie.

Possum pie at Sassy's Red House in Fayetteville

Here's the possum pie recipe from the book Arkansas Pie: A Delicious Slice of the Natural State.

1½ sticks butter
2 cups flour
2 cups crushed pecans, separated
1 8-ounce package cream cheese, room temperature
1 cup confectioners’ sugar
12 ounces Cool Whip, divided
Possum pie at Stoby's in Russellville
1 box milk chocolate instant pudding
1 box chocolate fudge instant pudding
3 cups milk

Heat oven to 350 degrees. Cut butter into flour to make crumbly pastry dough.

Add 1 cup crushed pecans. Press into two 8- or 9-inch pie pans or one 13- by 9-inch casserole. Bake 15 minutes or until flour starts to brown. Remove and cool.

Cream together cream cheese and confectioners’ sugar. Add six ounces of
Possum pie at PattiCakes in Conway
Cool Whip and beat until fluffy. Spread over bottom of both pies.

Blend together both pudding mixes with milk. Pour in on top of the cream cheese mixture and allow to set.

Spread remaining Cool Whip over the top of both pies and sprinkle with pecans.

Makes two pies.

More on possum pie at Tie Dye Travels.

Recipe: Mather Lodge’s Lemon Icebox Pie.

Here's an exerpt from the book Arkansas Pie: A Delicious Slice of the Natural State.

Petit Jean State Park is the oldest park in the Arkansas State Park system — but the restaurant? Well, there’s been a restaurant at Mather Lodge at the park as long as I can remember. The food was always pretty decent, but the d├ęcor? You could take or leave it.

Until now. In May 2011, the newly renovated Mather Lodge opened. Architects were careful to include the original lodge reception areas in its construction, but they took off the 1970s addition and replaced it with a carefully conceived lodge-style dining room and state-of-the-art kitchen. The new facility looks like it’s been there for generations.

What pie should you eat at Mather Lodge? Why, the lemon icebox, of course. Tart and sweet and very strong, it’s a sharing pie, the sort of pie you’ll want coffee with. And you can even make it at home.

1 16-ounce package frozen lemonade concentrate
2 16-ounce tubs whipped topping
2 14-ounce cans sweetened condensed milk
4 graham cracker crusts

Blend concentrate, whipped topping and condensed milk. Pour into pie crust. Chill for one hour. Top with graham cracker crumbs and/or whipped topping if you choose.

Missing a few ingredients, or trying to make this recipe corn syrup free? Check out the Improv Lemon Pie recipe at Tie Dye Travels.