Arkansas Possum Pie Recipe

Introduction

Arkansas Possum Pie is a rich, layered dessert featuring a buttery pecan crust, creamy cream cheese filling, silky chocolate pudding, and fluffy whipped cream topping. This indulgent treat is perfect for special occasions or whenever you want to impress your guests with a Southern classic.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup salted butter
• 1/4 cup brown sugar
• 3/4 cup pecans (chopped)
• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa powder
• 3 Tablespoons cornstarch
• 2 Tablespoons all-purpose flour
• Pinch of salt
• 3 egg yolks
• 2 cups whole milk
• 2 Tablespoons salted butter
• 1 teaspoon pure vanilla extract
• 8 ounces cream cheese (softened)
• 1/2 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1-2 Tablespoons chopped pecans (for decoration)
• Grated chocolate (for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F. Melt the 1/2 cup salted butter. In a bowl, combine the melted butter, 1 cup flour, brown sugar, and chopped pecans. Stir with a fork until well mixed. Press this mixture into the bottom of a 9-inch pie plate.
2. Step 2: Bake the crust for 15-20 minutes until the edges begin to brown. Remove from the oven and let it cool completely.
3. Step 3: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, 2 tablespoons flour, and a pinch of salt.
4. Step 4: In a separate bowl, whisk the egg yolks and milk until combined. Gradually add this mixture to the saucepan, whisking constantly.
5. Step 5: Cook over medium heat, whisking constantly, until the pudding thickens and bubbles, about 7-10 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until melted and smooth.
6. Step 6: Transfer the chocolate pudding to a shallow bowl. Cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for 30 minutes to cool.
7. Step 7: In a medium bowl, use a hand mixer to blend the softened cream cheese, powdered sugar, 1/2 cup heavy cream, and 1/2 teaspoon vanilla extract until smooth and creamy. Spread this cream cheese mixture evenly over the cooled pecan crust.
8. Step 8: Once the chocolate pudding has cooled to room temperature, remove the plastic wrap, stir gently, and spread it evenly over the cream cheese layer.
9. Step 9: Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
10. Step 10: Before serving, beat 2 cups heavy cream with powdered sugar and vanilla extract using a hand mixer until stiff peaks form. Spread the whipped cream over the top of the chocolate layer.
11. Step 11: Garnish the whipped cream topping with chopped pecans and grated chocolate. Slice and serve chilled.

Tips & Variations

• Use toasted pecans for enhanced flavor and crunch in the crust and topping.
• For a sweeter chocolate layer, add a bit more granulated sugar to the pudding mixture.
• If you prefer a lighter texture, substitute half of the heavy cream in the cream cheese layer with whipped topping.
• To make ahead, prepare the pie up to the refrigeration step and add whipped cream topping just before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from drying out. Re-chill before serving as this pie is best served cold. Avoid freezing, as the texture of the cream layers may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk helps achieve the rich, creamy texture of the chocolate pudding. Using low-fat milk may result in a thinner consistency, so it’s best to stick with whole milk if possible.

Is it possible to make this pie gluten-free?

Yes, you can substitute the all-purpose flour in the crust and pudding for a gluten-free flour blend. Just ensure the blend is suitable for baking to maintain the right texture.

Arkansas Possum Pie Recipe

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★★★★★

4.5 from 51 reviews

• Author: Simon
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x

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Description

Arkansas Possum Pie is a luscious layered dessert featuring a buttery pecan crust, a rich chocolate pudding filling, a creamy sweetened cream cheese layer, and a fluffy whipped cream topping garnished with pecans and chocolate shavings. This no-bake pie combines textures and flavors for a delightfully indulgent treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 cup all-purpose flour
• 1/2 cup salted butter (melted)
• 1/4 cup brown sugar
• 3/4 cup pecans, chopped

Chocolate Pudding Layer

• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa powder
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Pinch of salt
• 3 egg yolks
• 2 cups whole milk
• 2 tablespoons salted butter
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Whipped Cream Topping

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons chopped pecans (for decoration)
• Grated chocolate (for decoration)

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Instructions

1. Prepare the Crust: Preheat your oven to 350°F. Melt the butter and combine it with the flour, brown sugar, and chopped pecans using a fork. Press this mixture firmly into the bottom of a 9-inch pie plate to form an even crust.
2. Bake the Crust: Bake the crust for 15 to 20 minutes until it starts to brown around the edges. Remove from the oven and allow it to cool completely to set the crust before adding fillings.
3. Make the Chocolate Pudding Layer: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, flour, and a pinch of salt. In a separate bowl, whisk the egg yolks and milk until combined. Gradually add the egg and milk mixture to the saucepan while whisking.
4. Cook the Pudding: Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens and bubbles, about 7 to 10 minutes. Remove from heat and stir in butter and vanilla extract until the butter is fully melted and incorporated.
5. Cool the Chocolate Pudding: Transfer the pudding to a shallow bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 30 minutes to cool.
6. Prepare the Cream Cheese Filling: In a medium bowl, whip the softened cream cheese, powdered sugar, heavy cream, and vanilla extract with a hand mixer until smooth and creamy.
7. Assemble Cream Cheese Layer: Spread the cream cheese filling evenly over the fully cooled pecan crust in the pie plate.
8. Add the Chocolate Layer: Remove the plastic wrap from the chocolate pudding and stir. Spread the cooled chocolate pudding evenly over the cream cheese layer. Cover the pie with plastic wrap and refrigerate for 4 hours to set.
9. Make the Whipped Cream Topping: Using a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form and the whipped cream holds its shape.
10. Finish and Decorate: Spread the whipped cream topping over the chocolate layer. Garnish with chopped pecans and grated chocolate for a decorative and flavorful finish. Slice and serve chilled.

Notes

• Make sure the crust is fully cooled before adding the cream cheese layer to prevent melting or mixing layers.
• Cover the surface of the pudding with plastic wrap directly to avoid forming a skin while cooling.
• Refrigerate the assembled pie for at least 4 hours to ensure proper setting and layering.
• Use room-temperature cream cheese for a smoother filling with no lumps.
• If you prefer, you can toast the pecans before adding to the crust for enhanced flavor.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: Possum Pie, Arkansas dessert, layered pie, chocolate pudding pie, pecan crust, cream cheese pie