Arkansas Possum Pie Dessert (Printable Version)
Layers of chocolate, cream cheese, and pecan crust create this cool, sweet Southern classic.
# What You'll Need:
→ Crust
01 -
115 g unsalted butter, melted
02 -
125 g all-purpose flour
03 -
90 g pecans, finely chopped
04 -
55 g light brown sugar
→ Cream Cheese Layer
05 -
225 g cream cheese, at room temperature
06 -
30 ml heavy cream
07 -
60 g powdered sugar
→ Chocolate Layer
08 -
96 g instant chocolate pudding mix
09 -
96 g instant chocolate fudge pudding mix
10 -
415 ml whole milk
→ Topping
11 -
120 ml heavy cream
12 -
15 g powdered sugar
13 -
60 g pecan halves
# Steps to Follow:
01 -
Preheat oven to 175°C. In a medium bowl, combine melted butter, all-purpose flour, finely chopped pecans, and brown sugar until mixture resembles coarse meal.
02 -
Firmly press the crust mixture into the base and up the sides of a 23 cm pie pan. Bake in preheated oven for 15 to 20 minutes, or until the edges are lightly browned. Remove from oven and cool completely on a wire rack.
03 -
In a clean bowl, beat cream cheese, 60 g powdered sugar, and 30 ml heavy cream using an electric mixer until smooth and creamy. Evenly spread cream cheese mixture over the cooled crust.
04 -
In a separate bowl, whisk together both pudding mixes and milk until homogeneous. Allow to sit for 5 minutes until thickened. Gently spread pudding layer over cream cheese mixture.
05 -
Cover and refrigerate assembled pie for at least 4 hours, until fully set.
06 -
Just before serving, whisk heavy cream and powdered sugar together with an electric mixer until soft peaks form.
07 -
Spread whipped cream topping over the chocolate layer and garnish with pecan halves. Slice and serve chilled.
# Additional Notes:
01 -
Allow pie to chill thoroughly so layers set cleanly for serving.