4.6 from 5 votes
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!
Arkansas Possum Pie
Prep Time
20 mins
Cook Time
25 mins
Chilling Time
4 hrs
Total Time
45 mins
 

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

Course: Dessert
Cuisine: American, Southern
Keyword: possum pie, southern dessert recipe
Servings: 10 servings
Calories: 519 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
Pecan Shortbread Crust
  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 3/4 cup pecans, chopped
Cream Cheese Layer
  • 6 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
Pudding Layer
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 3 egg yolks
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla
Whipped Cream Topping
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons chopped pecans
  • grated chocolate
Instructions
Crust
  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   

  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

Cream Cheese Filling
  1. 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.

Chocolate Layer
  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 

  2. 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.  

  3. 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.  

  4. 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.  

Whipped Cream Topping
  1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

Recipe Notes

Adapted from Tie Dye Travels.

Nutrition Facts
Arkansas Possum Pie
Amount Per Serving
Calories 519 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 14g 70%
Cholesterol 126mg 42%
Sodium 167mg 7%
Potassium 217mg 6%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 36g
Protein 6g 12%
Vitamin A 17.8%
Calcium 11%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.