Arkansas Possum Pie

A slice of layered pie with whipped cream, chocolate filling, cream cheese layer, and nutty crust on a plate.

A creamy, chocolatey, nutty delight! This Arkansas classic is packed with layers of goodness - pecan crust, sweet cream cheese, rich chocolate pudding, and fluffy whipped cream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 21

Chill Time 8

Total Time 8 46

Servings

Calories 616kcal

Author Kylee Ayotte

Equipment

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

US Customary - Metric

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.

Nutrition