Week 4: Possum Pie (Arkansas)

It's week 4, and I'm making possum pie! And no, there aren't any real possums in the filling. 😉

Jump to the recipe!

Thank you to everyone who voted for their favorite dessert from Arkansas, as well as interesting facts about the state! I love hearing about them! You can vote for next week's dessert (California) here!

When I first learned about possum pie, I was immediately intrigued and confused. Are there are actually possums in it? How do you even get possums? Are they in grocery stores? How do you even put them in pies?

It turns out there are no possums in this pie. Possum pie is actually sweet! The pie contains layers of cream cheese filling, chocolate pudding, and whipped cream. The pie crust itself is pecan flavored, and it's super easy to make. Just one bowl!

I'm allergic to pecans, so I made this recipe with almonds instead. It still tastes fabulous! While you can buy chocolate pudding and whipped cream from the store, I've included recipes so your pie will be completely homemade. Plus, the pie is topped with chocolate shavings and pecans, or in my case, almonds.

|Level:👩🏽‍🍳|Time: 5 hours|Serves: 8|

RECIPE:

INGREDIENTS:

Crust:

  • 1 cup all-purpose flour

  • 1/2 cup butter, melted

  • 1/4 cup granulated sugar

  • 3/4 cup chopped pecans (or almonds)

Cream Cheese Filling:

  • 8 ounces cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 tablespoon milk

Chocolate Pudding:

  • 1 cup sugar

  • 1/3 cup cocoa powder

  • 1/4 cup cornstarch

  • 2 tablespoons all-purpose flour

  • 3 egg yolks

  • 2 cups whole milk

  • 1 tablespoon butter

Whipped Cream:

  • 1/2 cup heavy whipping cream

  • 2 tablespoons granulated or powdered sugar

STEPS:

  1. Preheat your oven to 375 degrees F. In a large bowl, mix the flour, pecans, butter, and sugar together. Press the down into a 9" pie tin and bake for 25 minutes until golden brown. Cool at room temperature.

  2. Beat the cream cheese, powdered sugar, and milk with an electric mixer and spread it into the pie tin. Chill in the refrigerator.

  3. In a pot, mix the sugar, cocoa powder, cornstarch, flour, egg yolks, and milk. Heat on the stove (medium-high) and mix until thickened. Add in the butter. Cool the chocolate pudding in the fridge and then spread it on top of the cream cheese layer. Cover with plastic wrap and chill for at least 4 hours.

  4. After 4 hours, beat the heavy whipping cream and sugar until stiff peaks form. Spread onto the pie and top with chocolate shavings and pecans.

Enjoy!


- The Bored Baker 👩🏽‍🍳