Arkansas Possum Pie
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No possums here! This Arkansas classic might have a funny name, but one bite and you’ll get why it’s beloved in the South. Creamy, chocolatey, nutty, and no-fuss – Possum Pie is a layered dessert that always gets polished off at potlucks, holidays, and casual weekends when you want something sweet but easy.
The first time I had Possum Pie, I was with my family, driving around the South during a summer road trip. We stopped at a tiny roadside diner with peeling paint and the best food I’ve ever tasted. My kids had never heard of it and were horrified at the name – until they tried it. Now they beg for it anytime “dessert” is mentioned.
If you’re into pie, and to be real – who isn’t? Try this Triple Chocolate Pie or my Old Fashioned Buttermilk Pie too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Layers of flavor. Buttery pecan crust, tangy cream cheese, rich chocolate pudding, and fluffy whipped cream.
- Make-ahead friendly. Needs time to chill, so it’s perfect for prepping ahead.
- Customizable. Swap out the nuts, use store-bought pudding, or adjust the sweetness to your taste.
Love layers? You might also enjoy my Boston Cream Poke Cake too.
What Is Possum Pie?
It is a Southern, layered dessert with a pecan shortbread crust, sweetened cream cheese layer, chocolate pudding, and whipped cream on top. It “plays possum” by hiding the rich chocolate layer under a fluffy blanket of cream.
You’ll usually find Possum Pie on dessert tables during holidays, family reunions, or any Sunday where someone’s grandma is cooking.
No possums are harmed for the making of this pie!
The name popped up in the 1980s thanks to a feature in the Arkansas Gazette, but its roots go deeper. Think of it as a cousin to retro desserts like Chocolate Lush or “Next Best Thing to Robert Redford” pie (yes, that’s a real thing).
My husband’s family calls it “Chocolate Lush” and insists that a version from the 70s is better, but won’t share the recipe. So I made my own.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Crust: Pecan shortbread crust made with all purpose flour, butter, brown sugar and pecans
- Cream Cheese Layer:
Cream cheese (I use full fat cream cheese), powdered sugar, vanilla extract and a little milk. Make sure it’s at room temperature for easy mixing. - Pudding Layer: Chocolate pudding. I make it from scratch using sugar, cocoa powder, cornstarch, milk, egg yolks, butter and vanilla. You can absolutely use a box of instant chocolate pudding mix (made with milk using the instructions on the box).
- Topping: Whipped cream made with powdered sugar and vanilla (cool whip or a similar whipped topping can be used), chocolate shavings, and chopped pecans.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpSTEP 1: Make the Pie Crust
Combine pecans, flour, and butter; press into a pie dish and bake.
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STEP 2: Make the Cream Cheese Filling
Mix cream cheese with powdered sugar and vanilla; spread over cooled crust.
STEP 3: Make the Pudding Layer
Prepare chocolate pudding; layer over the cream cheese mixture. Cover the surface with plastic wrap. Let the plastic wrap touch the top of the pudding as it cools – this prevents a skin from forming.
STEP 4: Topping:
Whip the heavy whipping cream together with the powdered sugar and vanilla. Top the pie with whipped cream topping, then sprinkle on the chocolate shavings, and pecans.
STEP 5: Chill
Refrigerate for several hours before serving
Troubleshooting
- Pudding too runny? Reduce the milk slightly and let the pudding thicken 5–10 mins before layering.
- Lumpy cream cheese layer? Use room temp cream cheese and beat until smooth.
- Pie doesn’t set? Refrigerate at least 4 hours (overnight is best).
- Want clean slices? Use a hot knife, wiped clean between cuts.
Variations of Possum Pie
- Crust Alternatives: Graham cracker crust, Oreo crust.
- Pudding Flavors: Vanilla, butterscotch, or a mix.
- Toppings: Toasted coconut, caramel drizzle.
FAQs
Kylee’s Notes
- Stabilize your whipped cream: Add instant pudding mix or cream cheese to help it hold up longer.
- Chill your crust before layering: Keeps the layers clean and prevents sogginess.
- Use an offset spatula: Makes layering easier and prettier.
- Doubling the recipe? Use a deep, straight-sided dish to keep the layers tidy.
- Make it ahead—strategically: Assemble the base layers early, but top with whipped cream just before serving.
- Line your pie plate with parchment: Great for clean slice lifting.
- Add a pinch of espresso powder to pudding: Deepens chocolate flavor without making it taste like coffee.
How to store the Pie
Store covered in the refrigerator for 3 to 4 days.
Nope! It’s all about the hidden layers—just a cheeky Southern name.
A shallow 9-inch pie plate works best. A deep dish will require more filling.
Use a vegetable peeler to shave a chocolate bar. Apply light pressure for longer curls.
Yes! Prepare it in a separate bowl and let it set for 5 to 10 minutes before layering.
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Ready to make it? Here’s the full recipe – don’t forget to chill it long enough for those perfect layers!
Arkansas Possum Pie
Equipment
- Pie plate
Ingredients
Crust
- 1 ¼ cups all purpose flour
- ½ cup butter melted
- ¾ cup pecans finely chopped
- ¼ cup brown sugar packed
Cream cheese layer
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Chocolate pudding layer
- ½ cup white sugar
- 3 tablespoons cocoa powder
- 2 tablespoons cornstarch
- 1 cup whole milk
- 2 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Whipped cream
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup chopped pecans
- ¼ cup whole milk chocolate curls
Instructions
Get prepped
- Preheat oven to 350°F. Measure all ingredients. Soften the cream cheese to room temperature.
Make the crust
- In a medium mixing bowl, mix the 1 ¼ cups all purpose flour , ½ cup butter, ¾ cup pecans, and ¼ cup brown sugar until combined.1 ¼ cups all purpose flour , ½ cup butter, ¼ cup brown sugar, ¾ cup pecans
- Press the mixture into a pie plate, covering the bottom and sides.
- Bake for 15 to 20 minutes, until the edges start to brown.
- Let the crust cool completely.
Make the cream cheese layer
- In a medium mixing bowl, beat 8 ounces cream cheese, ½ cup powdered sugar, 1 tablespoon milk, and 2 teaspoons vanilla extract until smooth and fluffy.8 ounces cream cheese, ½ cup powdered sugar, 1 tablespoon milk, 2 teaspoons vanilla extract
- Spread the mixture evenly over the cooled crust.
Make the chocolate pudding
- In a medium saucepan, whisk together ½ cup white sugar, 3 tablespoons cocoa powder, and 2 tablespoons cornstarch.½ cup white sugar, 3 tablespoons cocoa powder, 2 tablespoons cornstarch
- Slowly whisk in the 1 cup whole milk and 2 egg yolks.1 cup whole milk, 2 egg yolks
- Cook over medium heat, stirring constantly, until it thickens to a pudding consistency, about 6 to 8 minutes.
- Remove from heat and stir in 1 tablespoon butter and 1 teaspoon vanilla extract.1 tablespoon butter, 1 teaspoon vanilla extract
- Transfer the pudding to a large mixing bowl, cover with plastic wrap directly on top of the pudding, and refrigerate for 30 minutes.
- Spread the pudding over the cream cheese layer. Cover and refrigerate overnight.
Make the whipped cream layer
- In a mixer, whip ¾ cup heavy cream, 3 tablespoons powdered sugar, and 2 teaspoons vanilla extract until soft peaks form.¾ cup heavy cream, 3 tablespoons powdered sugar, 2 teaspoons vanilla extract
- Spread over the chocolate pudding layer.
- Sprinkle ¼ cup chopped pecans and ¼ cup whole milk chocolate curls around the edge of the pie.¼ cup chopped pecans, ¼ cup whole milk chocolate curls
Notes
- Pudding Tips: If using instant pudding, reduce the milk slightly for a firmer texture. Let it thicken 5–10 minutes before layering.
- Whipped Cream Tip: For a more stable topping, add a tablespoon of instant pudding mix or cream cheese to your whipped cream.
- Make-Ahead Friendly: You can assemble the crust and base layers 1–2 days ahead. Add the whipped topping the day you plan to serve.
- Serving Tip: For clean slices, chill thoroughly and cut with a hot knife, wiping between each slice.
- Variations: Try a graham cracker or Oreo crust, swap pudding flavors (butterscotch is amazing!), or top with toasted coconut or caramel drizzle.
- Storage: Store covered in the fridge for 3–4 days. Not freezer-friendly due to the whipped topping.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
