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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Assemble Cream Cheese Layer: Spread the cream cheese filling evenly over the fully cooled pecan crust in the pie plate.
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.
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.
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