Arkansas Possum Pie
Arkansas Possum Pie - this easy southern pie with 4 layers is perfect for upcoming holidays. Prepare it for Thanksgiving and you’ll be pleasantly surprised.. Buttery pecan shortbread crust, cream cheese layer, decadent chocolate pudding layer topped with fluffy whipped cream, some more chocolate and pecans, in one word - perfection!
Ingredients
- FOR THE CRUST:
- ¾ cup pecans finely chopped
- ½ cup unsalted butter melted
- 1 cup all purpose flour
- 4 tablespoon brown sugar
- ¼ teaspoon salt
- FOR THE CREAM CHEESE LAYER:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoon heavy whipping cream
- FOR THE CHOCOLATE LAYER:
- 1 3.4 Oz instant chocolate fudge pudding
- 1 3.4 Oz instant chocolate pudding
- 1 ¾ cups milk
- FOR THE TOPPING:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- chopped pecans optional
- chocolate chunks optional
Instructions
- Preheat the oven to 350 F.
To make the crust:
- Put the crust ingredients in a medium bowl. Stir until combined. Press into the bottom and sides of the 9-inch dip dish pie plate. Bake for 10-15 minutes. Take out of the oven when the edges are lightly browned. Leave at room temperature to cool completely.
To make the cream cheese layer:
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla and heavy whipping cream until smooth. Spread over the cooled crust.
To make the chocolate pudding layer:
- In a medium-sized bowl, mix the instant chocolate pudding and the instant chocolate fudge pudding. Add the milk and mix until the pudding starts to thicken. Leave to set for about 5 minutes. Carefully spread the pudding over the cream cheese layer, taking care not to mix the layers. Chill until set, about 4 hours.
To make whipped topping:
- Make the topping before serving. Beat heavy whipping cream, powdered sugar and vanilla until soft peaks form. Spread the topping over the chocolate layer. Top with chopped pecans and chocolate chunks.
Notes
- How to store? In the fridge, in a tightly closed box for 3-4 days.
- Can I freeze it? I don’t recommend freezing.
- Can I make it ahead of time? Make the crust, cream cheese filling and chocolate pudding up to 2 days earlier. Store them in the fridge and assemble the pie on the day of serving. Let it cool in the fridge for at least 4 hours. Make whipped topping before serving.
Nutrition
Serving: 1gCalories: 659kcalCarbohydrates: 40gProtein: 9gFat: 53gSaturated Fat: 25gPolyunsaturated Fat: 25gTrans Fat: 1gCholesterol: 109mgSodium: 223mgFiber: 2gSugar: 26g
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