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4.79 from 101 votes

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
Cook Time25 minutes
Additional Time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Amy Nash

Equipment

Ingredients

Pecan Shortbread Crust

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

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 Layer

  • 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

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.
    1 cup all-purpose flour, 1/2 cup salted butter, 1/4 cup brown sugar, 3/4 cup pecans
  • 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. 
    1 cup granulated sugar, 1/3 cup natural unsweetened cocoa powder, 3 Tablespoons cornstarch, 2 Tablespoons all-purpose flour, Pinch of salt
  • 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 egg yolks, 2 cups whole milk
  • 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.  
    2 Tablespoons salted butter, 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • In a medium bowl, mix the cream cheese, powdered sugar, heavy cream, and vanilla extract using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust.
    8 ounces cream cheese, 1/2 cup heavy whipping cream, 2 Tablespoons powdered sugar, 1/2 teaspoon pure vanilla extract
  • Assembly
  • When the chocolate filling has cooled to room temperature, 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

  • Beat the heavy cream, powdered sugar, and vanilla using a hand mixer until whipped cream forms and holds it's shape when the beaters 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.
    2 cups heavy cream, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, 1-2 Tablespoons chopped pecans, grated chocolate

Notes

Adapted from Tie Dye Travels.

Nutrition

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

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