Arkansas possum pie is a classic dessert that's made with layers of chocolate cream, cream cheese filling, and pecans. The pie is finished with homemade whipped cream and chocolate curls. Here's how to make possum pie, including our recipe for a nutty pecan crust. Don't forget to allow time for the pie to chill before serving.
What Is Possum Pie?
Possum pie originated in Arkansas and got its name from the way the dessert "plays possum" and hides the layers of chocolate and cream cheese filling. To make our possum pie recipe, start with a pecan crust. Next, layer in a homemade cream cheese filling. Top with chocolate pudding filling and chill. Finish the pie with a thick spread of whipped cream and sprinkle on toasted pecans and chocolate curls.
Ingredients
Crust
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Nonstick cooking spray
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1 cup all purpose flour
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3/4 cup pecans, toasted
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1/4 cup packed brown sugar
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1/2 cup butter, melted
Chocolate Filling
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1 cup granulated sugar
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3 tablespoons cornstarch
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2 1/2 cups half and half or milk
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3 ounces unsweetened chocolate, chopped
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4 large egg yolks
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1 tablespoon butter
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1 1/2 teaspoons vanilla
Cream Cheese Filling
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1 (8-ounce) package cream cheese
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1/3 cup powdered sugar
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2 tablespoons heavy cream
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1 teaspoon vanilla
Topping
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1/2 cup heavy cream
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla
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1/4 cup toasted pecans, chopped
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Chocolate curls
Directions
Crust
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Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick spray.
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In a food processor, combine flour, 3/4 cup pecans, and brown sugar. Pulse until nuts are finely chopped. Add 1/2 cup melted butter. Pulse until mixture starts to cling together. Pat mixture into the bottom and up the sides of the prepared pie plate.
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Bake 15 to 20 minutes until set and lightly browned. Cool completely on a wire rack, about 1 hour.
Chocolate Filling
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In a medium saucepan, stir together granulated sugar and cornstarch. Gradually whisk in half-and-half and chocolate. Cook and whisk over medium until thickened and bubbly, 8 to 10 minutes; reduce heat. Cook and stir 2 minutes more. Remove from heat.
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Gradually whisk about 1 cup of the hot mixture into the egg yolks; return yolk mixture to remaining hot mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk 2 minutes more. Remove from heat. Stir in 1 Tbsp. butter and 1 1/2 tsp. vanilla.
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Transfer mixture to a bowl. Place plastic wrap directly on the surface to keep a skin from forming. Chill in the refrigerator 30 minutes.
Cream Cheese Filling
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In a medium bowl, beat cream cheese with an electric mixer on medium 30 seconds. Add 1/3 cup powdered sugar, 2 Tbsp. cream, and 1 tsp. vanilla. Beat until combined. Spread evenly in the bottom of the cooled pie crust.
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Spread cooled chocolate filling over the cream cheese layer in the pie plate. Place plastic wrap directly on the surface of the filling. Chill pie in the refrigerator at least 4 hours or up to 3 days. Remove plastic wrap when ready to serve.
Topping
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Before serving, in a medium bowl, beat 1/2 cup cream, 2 Tbsp. powdered sugar, and 1/2 tsp. vanilla with an electric mixer on medium until soft peaks form (tips curl). Spread over pie filling. Sprinkle 1/4 cup toasted pecans around the edge of the pie. Add chocolate curls to the center of the pie.
Nutrition Facts (per serving)
| 792 | Calories |
| 56g | Fat |
| 63g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 791.5 | |
| % Daily Value * | |
| Total Fat 55.6g | 71% |
| Saturated Fat 28.9g | 145% |
| Cholesterol 226.9mg | 76% |
| Sodium 285.3mg | 12% |
| Total Carbohydrate 63.1g | 23% |
| Dietary Fiber 3.5g | 12% |
| Total Sugars 42.9g | |
| Protein 12.7g | 25% |
| Vitamin D 0.9mcg | 5% |
| Vitamin C 0.9mg | 1% |
| Calcium 170.4mg | 13% |
| Iron 3.6mg | 20% |
| Potassium 367.8mg | 8% |
| Fatty acids, total trans 1.1g | |
| Vitamin D 38.4IU | |
| Alanine 0.5g | |
| Arginine 0.7g | |
| Ash 2.2g | |
| Aspartic acid 1.1g | |
| Caffeine 8.7mg | |
| Carotene, alpha 1.1mcg | |
| Choline, total 131.2mg | |
| Copper, Cu 0.6mg | |
| Cystine 0.2g | |
| Energy 3311.6kJ | |
| Fluoride, F 4.9mcg | |
| Folate, total 55.5mcg | |
| Glutamic acid 2.4g | |
| Glycine 0.4g | |
| Histidine 0.3g | |
| Isoleucine 0.6g | |
| Leucine 1g | |
| Lysine 0.7g | |
| Methionine 0.3g | |
| Magnesium, Mg 70.1mg | |
| Manganese, Mn 1.2mg | |
| Niacin 1.4mg | |
| Phosphorus, P 272.5mg | |
| Pantothenic acid 1.3mg | |
| Phenylalanine 0.6g | |
| Proline 1g | |
| Retinol 388.6mcg | |
| Selenium, Se 21.5mcg | |
| Serine 0.7g | |
| Starch 0.2g | |
| Theobromine 139.7mg | |
| Threonine 0.5g | |
| Vitamin E (alpha-tocopherol) 1.5mg | |
| Tryptophan 0.2g | |
| Tyrosine 0.5g | |
| Valine 0.7g | |
| Vitamin A, IU 1429.7IU | |
| Vitamin A, RAE 395.3mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 5mcg | |
| Water 113.5g | |
| Zinc, Zn 2.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
