Alligator Pie Recipes

Steps:

• 1. Heat oven to 375 degrees. Cut the cream cheese into chunks and place in bowl of an electric mixer. Beat until smooth. Add sugar and beat 3 minutes at medium speed. Beat in the egg, salt and vanilla. Spread evenly in the bottom of the pie shell. Place the pecans on top in a single layer. Make the next layer by beating the 3 eggs with the 1 / 4 cup of sugar for 2 minutes at medium speed. Beat in the corn syrup and vanilla until well blended. Mixture will not be thick. Pour over pecans. Bake 35 to 40 minutes. The cream cheese will puff over the pecans while the syrup layer solidifies underneath. Cool on a rack before cutting. Makes 8 servings.

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

Steps:

• 1. Preheat oven to 375*. Make the frosting and set aside. Heat the maple syrup and 1/4 cup butter until butter melts. Stir in the confectioners' sugar until smooth. TO MAKE THE DOUGH: Dissolve the yeast in about half the milk; let stand 5 minutes. In the large bowl of an electric mixer, combine the 3 tablespoons sugar, salt, 3 tablespoons melted butter, remaining milk and the yeast mixture. Gradually beat in the 2 1/2 cups flour. Knead to make a smooth dough, about 6 to 8 minutes. Let dough rest for 30 minutes, covered with a clean towel. Roll out on a floured surface into a large rectangle, about 16 by 20 inches. Spread 1/4 cup of the softened butter on top. Fold the dough into thirds. Repeat 2 more times, rolling and then spreading with the remaining butter. Allow dough to rest 30 minutes.
• 2. TO MAKE THE FILLING (makes about 2 cups): Blend the 1 cup sugar, almond paste, 3/4 cup butter and honey into a paste. Toss the ground pecans with the 1 tablespoon flour and fold into the paste.
• 3. TO SHAPE AND BAKE: Divide dough into 2 equal portions. Using 1 portion at a time, roll dough as thinly as possible into an 18x12-inch rectangle. Spread the half of the filling on entire surface of each dough rectangle, then fold each lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate tops with pecan halves to resemble an alligator's skin. Let rest 15 minutes.
• 4. Bake alligators for 20 to 30 minutes, until golden brown. While still hot, drizzle tops with the Maple Icing.
• 5. Makes 2 Alligators. Note: I like to roast my pecans sighlty.