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Arkansas Possum Pie


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

Recipe from house of nasheats.

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
  • 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
  • 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.  
WHIPPED CREAM TOPPING
  • 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.
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