Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!
For some other amazing Southern inspired pies, be sure to try my Classic Southern Pecan Pie, Old-Fashioned Banana Cream Pie, Kentucky Chocolate Walnut Pie or Key Lime Pie!
I just had to include this hilariously named Arkansas favorite as part of my American Eats series. Not only is it incredibly popular and found all over the state of Arkansas, but my curiosity was immediately piqued by the name possum pie.
As soon as I saw this on a list of popular Arkansas recipes I was simultaneously repulsed and intrigued. Did it really have possum in it? Do people really eat roadkill in the South?
Truthfully, I was both relieved and a little disappointed to find out that possum pie is NOT a savory meat pie made with actual possum after all, but rather a delicious dessert recipe with a sandy pecan shortbread crust and layers of cream cheese, chocolate pudding, and sweetened whipped cream.
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
Preheat the oven to 350 degrees F. Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.
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.
