Arkansas Possum Pie Recipe
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!
Prep Time20 minutes mins
Cook Time25 minutes mins
Additional Time4 hours hrs
Total Time4 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 513kcal
Pecan Shortbread Crust
- 1 cup all-purpose flour
- ½ cup salted butter
- ¼ cup brown sugar
- ¾ cup pecans, chopped
Pudding Layer
- 1 cup granulated sugar
- ⅓ 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 Layer
- 8 ounces cream cheese, softened
- ½ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Whipped Cream Topping
- 2 Tablespoons heavy cream
- ½ cup powdered sugar
- 1-2 Tablespoons chopped pecans
- grated chocolate
Crust
Preheat the oven to 350°F. Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork. Press into the bottom of a 9-inch pie plate.
Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.
Chocolate Layer
Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well.
In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.
Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined. Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.
When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours until set.
Cream Cheese Filling
In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust.
Calories: 513kcal | Carbohydrates: 52g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 188mg | Potassium: 210mg | Fiber: 2g | Sugar: 36g | Vitamin A: 963IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg