This Heirloom Cherokee Popcorn Pie Recipe uses ground Cherokee Long Ear popcorn as the main ingredient for this delicious pie.
Heirloom Cherokee Popcorn Pie Recipe
It was indeed a challenge to decide what sort of recipe to include with the Snack Wisely: Discover Heirloom Cherokee Popcorn article. There are so many choices, but space simply won’t allow. So, I have settled on popcorn pie. Yes, it has popped corn in it, and it’s the perfect finale for just about any dinner. It is somewhat cakelike and goes great with strong coffee and vanilla ice cream. (Any variety of unsalted popcorn can be used.)
4 cups freshly popped popcorn (unsalted)
1 cup toasted peanuts (unsalted)
2 tbsp toasted sesame seeds
2 eggs, separated
1/2 cup honey
1/4 cup black strap molasses
1/4 cup water or strong coffee
1/4 cup creamy peanut butter
2 tbsp melted butter (unsalted)
1 9-inch prepared pie shell
- Preheat oven to 350 degrees. Chop popcorn in a food processor until reduced to the size of oatmeal.
- Pour popcorn, along with the small crumbs and dust, into a large work bowl. Chop peanuts in the processor until they reach a coarse cornmeal texture. Add the processed peanuts and sesame seeds to the popcorn.
- In a separate work bowl, beat egg yolks until lemon in color, then add the honey, molasses, water or coffee, peanut butter and melted butter. Beat until peanut butter is completely dissolved, then add to the popcorn mixture. Stir with a paddle to form a thick, sticky batter.
- In a separate bowl, beat egg whites until stiff peaks form, then fold into the batter. Pour the batter into the prepared pie shell and bake 40 to 45 minutes, or until the pie is set in the center. Serve chilled or at room temperature. This recipe yields eight servings.
Read more about Cherokee popcorn and how to cook with it: Snack Wisely: Discover Heirloom Cherokee Popcorn.
This Heirloom Cherokee Popcorn Pie Recipe uses colorful ground Cherokee Long Ear popcorn in order to make the filling for this unique and tasty dessert.