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4.8 from 288 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 Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 10 servings
Calories: 513 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  
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.  
Cream Cheese Filling
  1. 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
  1. 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

  • Adapted from Tie Dye Travels.

Nutrition Information

Calories 513kcal (26%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 133mg (44%) Sodium 188mg (8%) Potassium 210mg (6%) Fiber 2g (8%) Sugar 36g (72%) Vitamin A 963IU (19%) Vitamin C 1mg (1%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 513

% 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.