Arkansas Possum Pie Recipe
User Reviews
4.8
Arkansas Possum Pie Recipe
Description
Arkansas Possum Pie begins with a pecan shortbread crust made by combining melted butter, flour, brown sugar, and chopped pecans pressed into a 9-inch pie plate and baked until edges brown for a firm, nutty base. The chocolate pudding layer is cooked on the stovetop from sugar, cocoa, cornstarch, flour, salt, eggs, and milk until thickened, then blended with butter and vanilla to a silky consistency and chilled briefly.
A whipped cream cheese layer featuring softened cream cheese, heavy whipping cream, powdered sugar, and vanilla is prepared separately to provide a smooth, tangy contrast to the chocolate. The cooled pudding is layered over the crust, followed by the cream cheese layer. The pie is completed with a whipped cream topping sweetened with powdered sugar and vanilla, garnished with chopped pecans and grated chocolate for added texture and decoration.
These combined layers create a dessert that is richly chocolatey yet balanced by the tangy cream cheese and the buttery crunch of the pecan crust. The topping adds lightness and visual appeal. This southern-style layered pie suits special occasions and sweet indulgence.
Notes cite the recipe adaptation from Tie Dye Travels.
Ingredients
Pecan Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup butter salted
- 1/4 cup brown sugar
- 3/4 cup pecans chopped
Pudding Layer
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder natural
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- Pinch of salt
- 3 egg yolk
- 2 cups milk whole
- 2 Tablespoons butter salted
- 1 teaspoon vanilla extract pure
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1/2 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract pure
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract pure
- 1-2 Tablespoons pecans for decoration, chopped
- chocolate for decoration, grated
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.
- 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, heavy cream, and vanilla extract using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust.
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.
Notes
- This recipe is adapted from Tie Dye Travels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 188mg | 8% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 963IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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