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Possum Pie

Arkansas's Possum Pie may sound a little funny but it might just become your new favorite dessert. It's a beautiful cold layered pie with a pecan crust, with a vanilla cream cheese layer, topped with chocolate pudding, and whipped cream- drool.

Prep Time20

Active Time25

Resting time4

Course: Dessert

Cuisine: American

Keyword: possum pie

Yield: pie

Calories: 6971kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 9 inch pie plate

Materials

For the Crust

1 cup all purpose flour
½ cup unsalted butter melted
¼ cup brown sugar
¾ cup chopped pecans
½ tsp salt

Pudding Layer

1 cup granulated sugar
3 tbsp cornstarch
⅓ cup unsweetened cocoa powder
2 tbsp flour
pinch of salt
2 cups whole milk
3 egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

Cream Cheese Layer

8 oz cream cheese
½ cup heavy whipping cream
½ tsp vanilla extract
2 tbsp powdered sugar

Whipped Cream Topping

2 cups heavy cream
½ cup powdered sugar
1 tsp vanilla extract

For Serving

2 tbsp chopped pecans
grated chocolate

Instructions

For the Crust

Preheat oven to 350℉.
In the pie tin, combine the butter, flour, brown sugar, pecans, and salt and mix together with a fork. Press into the bottom of the tin and around the edges.
Bake for 15 - 20 minutes or until the edges begin to brown. Remove from the oven and let cool.

Chocolate pudding

Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan (no heat turned on yet).
In a separate bowl, mix together the egg yolks and milk. Whisk to combine, then add to the sugar and cocoa powder mixture in the saucepan. Turn heat to medium, whisking constantly.
Continue to whisk until pudding begins to bubble and thicken, about 7 - 10 minutes. Remove from the heat and add the butter and vanilla, stirring until combined.
Transfer pudding to a bowl and cover with plastic wrap, pushing the wrap down directly onto the surface. (This will prevent a skin from forming). Refrigerate for 30 minutes.

Cream Cheese layer

In a medium bowl, use a hand mixer to mix the cream cheese, powdered sugar, heavy cream, and vanilla until smooth.
Spread the cream cheese layer over the cooled crust. Remove the cooled pudding from the fridge and spread over the cream cheese layer. Cover with plastic wrap and let cool in fridge for at least 4 hours.

Whipped Cream

In a large bowl, beat together the heavy cream, powdered sugar, and vanilla using a hand mixer until whipped cream forms and holds its shape when the beaters are removed.
Spread the whipped cream over the chocolate layer. Sprinkle with chopped pecans and chocolate before slicing and serving.

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