Acacia Pie and Fayetteville Ice Storm

  

U of A Old Main

 

There was a devastating ice storm that hit the Fayetteville, Arkansas area in late January of this year. There just aren't words to describe the destruction that happened. It looks to me much like an area hit by a tornado, but the area is much wider spread than any tornado damage that I've ever seen. Having just returned from there after visiting the perfect grandchildren, I am still amazed at the scene even two months later. I suspect that it will be a good year before the debris from the damaged trees alone will be cleared and even years beyond that before Mother Nature fully recovers her landscape. I am told that the City of Fayetteville has so much mulch on hand that they are just trying to give it away and can't.

 

    

Firewood will be available cheaply for a long time. While I haven't seen any updated cost estimates, I am sure it will reach into the several million (if not billion) dollar range. This is an area dear to my heart. My college years were spent at the U of A, and I have fond memories of them and the friends I made during that time. There are relatives and friends, both old and new, who live either in or near Fayetteville. And, of course, those two very special babies and their parents are there as well. Fortunately, all power has returned, school has resumed, and the world goes on. Recovery will come. You can view scenes from the storm at a site posted by the U of A if you are interested.

 

Statue of J.W. Fulbright, U of Arkansas I lived in the Kappa Kappa Gamma house for three years while a student at the U of A. There was always a packed dining room on the nights when Acacia Pie was served. Recently, one of my sisters, Shay, shared the recipe again. I hope you get the chance to try it for yourself.

 

 Courtesy of Martha O. Lowe

 

 

 

Acacia Pie

 

1 prepared graham cracker pie crust15 ounce can of Eagle Brand condensed milk1/2 cup packed brown sugarpinch of salt1/2 cup chopped pecans (I prefer them lightly toasted.)1/2 cup powdered sugar (slightly different than Cora’s recipe)1 cup whipping cream1/2 cup toasted coconut

 

Mix Eagle Brand, brown sugar and salt in a double boiler and cook over boiling water until thick. Remove from heat. Pour 1/4 cup of the pecans into the shell and the remainder into the Eagle Brand mixture. Pour the filling into the graham cracker crust. Cool to room temperature. Meanwhile, whip the whipping cream with the powdered sugar until stiff. * Set aside in the refrigerator. Once the pie filling has cooled, top it with the whipped cream and sprinkle thoroughly with the toasted coconut.  * Be sure to chill the mixing bowl and beaters before whipping the cream. Metal or glass mixing bowls work best.