Arkansas Possum Pie

A shortbread pecan crust is topped with a cream cheese layer, rich chocolate pudding layer, and light whipped cream. Some basic flavors come together beautifully to create this classic Possum pie recipe!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 8

Chill Time 5

Total Time 5 53

Servings slices

Calories 801kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

Shortbread Pecan Pie Crust

10 oz shortbread cookies
3/4 cup chopped pecans
6 tablespoons butter melted (can use salted or unsalted)

Cream Cheese Layer

6 oz cream cheese softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk

Chocolate Pudding Layer

3 tablespoons cornstarch
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder can substitute dutch process cocoa powder if desired
1/4 teaspoon salt
2 cups milk whole milk or 2%
3 oz dark chocolate finely chopped (I used between 60-70%)
1 teaspoon vanilla extract
2 tablespoons unsalted butter at room temperature

Whipped Cream Topping

3/4 cup heavy cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons chopped pecans for topping

Instructions

Make the crust: Preheat the oven to 350°F. In a food processor (or my favorite kitchen gadget, a magic bullet) pulverize the shortbread cookies and chopped pecans into fine crumbs. Transfer to a medium bowl and add the melted butter. Mix to combine. Spray a 9 inch pie plate with nonstick cooking spray. Transfer the crust mixture to the pie plate. Press the crumb mixture along the bottom and up the sides of the pie pan. Bake for 8 minutes. Remove from the oven and let cool while you make the cream cheese layer.
Make cream cheese layer: In a medium bowl, or bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla, and heavy cream and beat again until smooth. Scrape down the sides of the bowl as needed, in order to get everything evenly combined. Scoop the cream cheese layer into the cooled pie crust and using an offset spatula, spread it into an even layer (just along the bottom of the pie crust, not up the sides). Transfer to the fridge to chill while you prepare the chocolate layer.
Make the chocolate pudding layer: In a medium saucepan whisk the cornstarch, sugar, cocoa powder, and salt until evenly combined. Turn the heat to medium, and slowly whisk in the milk, stirring constantly. (Don’t turn the heat up too high. It will take a while for the mixture to boil). Bring the mixture to a boil and continue to whisk as it boils for 2 minutes. The mixture should be thickening by now.
Remove from the heat and stir in 3 oz of the chopped chocolate, vanilla and butter until melted and combined. Transfer the pudding to a different bowl. Cover the pudding with plastic wrap- making sure it touches the pudding to avoid developing a pudding skin). Refrigerate for 30 minutes to help the pudding cool down.
Once the pudding has cooled down, remove the plastic wrap, stir, then spread over the cream cheese layer. Cover the pie with plastic wrap then refrigerate for 4 hours until set.
Make the whipped cream topping: Beat the heavy cream, powdered sugar, and vanilla (if using a stand mixer use a whisk attachment) until stiff peaks. Spread the whipped cream over the chocolate pudding layer. Top the pie with chopped pecans. Store in the fridge until ready to serve.

Notes

The pie will keep in the fridge for 2-3 days.

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