Arkansas Possum Pie for Food 1028

The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.

It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.

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Arkansas Possum Pie

Servings: 8

Crust:

  • 3/4 cup butter
  • 1 1/2 cups flour
  • 1/2 cup brown sugar
  • 1 1/2 cups pecans, crushed

Cream Cheese Layer:

  • 12 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 4 tablespoons heavy cream

Pudding Layer:

  • 3 egg yolks
  • 2 cups whole milk
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons cornstarch
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate syrup
  • 1/2 cup chopped pecans

Heat oven to 350 degrees.

To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch-deep pie plate.

Bake 15-20 minutes until crust begins to brown. Cool completely.

To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.

In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.

Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.

Drizzle pie with chocolate syrup and sprinkle with chopped pecans.

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