My possum pie is a cool, creamy, southern pie perfect for just about any occasion. A decadent triple layer filling is cradled is a buttery pecan shortbread crust.
It’s always the belle of the dessert stage. A layer of sweet cream cheese is topped with a velvety homemade chocolate custard layer then crowned with just the right amount of homemade whipped cream.
Simple to make with easy-to-find ingredients, this luscious pie will quickly become one of your most requested recipes and a huge family favorite.
Arkansas Possum Pie
This delicious dessert is near and dear to the hearts of my family. My husband’s beautiful Mother was born and raised in the glorious state of Arkansas. She was a southern girl through and through and indeed loved all southern food delicacies. And let me tell you, this pie is a quintessential southern delicacy!
Are you looking for more yummy pies? Try my million dollar pie (one of the most popular pies on my site), pecan pie (the best version I’ve ever tasted), chocolate cream pie, or my banana cream pie next!
What Is Possum Pie?
Possum pie is a pie that is wildly popular throughout the state of Arkansas. It’s a three-layer cream pie with a buttery pecan shortbread crust.
The first layer is a sweet and tangy cream cheese layer. The second layer is a rich, decadent, homemade chocolate pudding layer. The third layer is a topping of homemade whipped cream.
It only requires a 10-minute short bake in the oven to make the crust, so this Arkansas specialty is deliciously suitable to serve all year long, even on the hottest dog days of summer!
Why Is It Called Possum Pie?
There is no actual possum in this pie! Possums are known to be tricksters. They play dead when, of course, they aren’t.
This pie is a bit of a trickster. When the pie is finished being made and is whole and unsliced, all you see is the white whipped cream topping that obscures all that lies beneath. When it’s sliced open….surprise! Luscious layers await you.
People say with its deceptively plain appearance the pie is playing possum with all of its delicious layers of flavor! It’s like its cake cousin red velvet bundt cake with all the surprise delight it creates with the slicing reveal.
What Is A Real Possum Pie Recipe Made Of?
Ingredient You’ll Need:
- Shortbread Cookies: There are some great commercial shortbread cookies readily available at most supermarkets these days. I typically use Pepperidge Farms Dublin cookies (my absolute favorite), Pepperidge Farms Cheeseman (which are actually considered a “butter cookie”), or Keebler Pecan Sandies.
- Pecans: for the best flavor, toast the pecans before you chopped them.
- Butter: Real butter brings the best flavor to the crust. Using margarine will compromise the flavor!
- Cream Cheese: Needs to be at room temperature.
- Confectioners Sugar: Sift to avoid any lumps.
- Heavy Cream
- Vanilla Extract: Use the real stuff. Pure vanilla extract tastes so much better than imitation vanilla flavor.
- Whole Milk
- Granulated Sugar
- Cocoa Powder
- Espresso Powder
- Cornstarch
- All-Purpose Flour
- Whipped Topping: Remember to pop it in the fridge to thaw the night before you put this together. If you want to make a homemade version, you can replace the Cool Whip with homemade whipped cream. Take note that it will not be as stable as the original. I’d use 1-1/2 cups of heavy whipping cream and powdered sugar to taste.
- Chocolate Shavings
Tips + Tricks
- Pie Plate: Make sure your 9-inch pie plate is a deep dish version.
- Cooking the chocolate custard: When cooking the custard make sure you stir constantly until it thickens. Watch the cooking time. If the custard cooks too long at a high temperature it can break down the cornstarch and possibly scorch the milk.
- Veggie peeler: You can use a veggie peeler to make some decorative shavings for the pie or pour melted chocolate chips on the back of a baking sheet and use a spatula. This is how my Grandma decorated all her chocolate desserts. Hers always looked significantly better than mine ever does, more like curls than shavings, but I try!
- Cooling the homemade pudding; After the custard is cooked, pour it into a shallow bowl. When you cover it with plastic wrap, make sure the plastic wrap covers the entire surface of the hot pudding to prevent skin from forming.
How to Store and Make Ahead
Reheat + Storing + Freezing Tips
Store this pie in a well-sealed container in the fridge. I suggest waiting until just before serving to put the whipped cream topping on!
- How Long Can You Keep This In The Fridge? According to food handling guidelines, this pie will hold for 3-4 days in the fridge.
- Can You Freeze This? This pie does not freeze well due to the high dairy content.
- Make-Ahead Tips: The best way to make this ahead of time is to make the pie crust and both fillings and store them in the fridge. When you’re ready to serve, whip up the topping and spread it over the filling!
Variations and Substitutes:
- Possum pie with instant pudding: Switch out the homemade chocolate custard and use a box of instant chocolate pudding mix made as directed.
- Possum pie with graham cracker crust: If you forgot your shortbread cookies at the market, substitute them for an equal amount of graham cracker crumbs.
- Possum pie with ritz crackers: If you really want to shake things up, substitute the shortbread crumbs for an equal amount of Ritz cracker crumbs. This will make the pie a sweet and salty delight.
- Dark chocolate: use Hershey’s “Special Dark” cocoa powder for a dark chocolate version.
- Cool Whip Topping: Switch out the homemade whipped cream with Cool Whip to save time! Be sure to thaw overnight in the fridge for best results.
What Is Arkansas’ State Pie?
Most people would assume the official state pie of Arkansas is, of course, Possum Pie. Well, actually while it is served widely across the state at all the favorite eateries, it isn’t the state pie.
The state pie happens to be a pie called, “Company’s Comin’ Pie”, which was invented and is still served at Cliff House Inn. If you want to give it a try, here’s a link to the recipe!
How to Make Possum Pie Recipe
- Combine all of the crust ingredients. Press into a deep dish nine-inch pie pan. Bake for 10 minutes in preheated oven. Cool completely before filling.
- When the crust is almost completely cooled, begin making the cream cheese layer. Beat cream cheese, confectioner’s sugar, heavy cream, and vanilla using a handheld electric mixer. Completely cool. Spread over the crust. Place in the fridge.
- Whisk together cornstarch, cocoa powder, espresso powder, and salt.
- Add 2 teaspoons of half and half. Mix. Whisk the remaining half and half. Set aside.
- Combine the pudding layer ingredients. Cook the mixture in a saucepan, bring to a boil. Add butter and vanilla.
- Spread completely cooled pudding over cream cheese layer. Refrigerate.
- Spread the whipped topping mixture over the chocolate pudding layer. Sprinkle top with chopped pecans and chocolate shavings.
***See the full instructions below.
More Seriously Delicious Homemade Pies
- Peanut Butter Pie
- Peaches And Cream Pie
- Blackberry Pie
- Strawberry Pie
- Sour Cream Apple Pie
- Impossible Coconut Pie
- Pumpkin Pie
- Pistachio Pie
- Sugar Cream Pie
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Possum Pie
Ingredients
Crust:
- 2 cups, (about 30 cookies) shortbread cookies, processed into crumbs
- 3/4 cup pecans, chopped
- 5 tablespoons butter, melted
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/2 cup confectioners sugar
- 2 tablespoons heavy cream
- 1 vanilla extract
Pudding Layer:
- 3 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa powder non-alkalized
- 1/4 teaspoon espresso powder
- 1/4 teaspoon salt
- 1 cup half and half
- 1 ¼ cup whole milk
- 1 cup sugar
- 4 ounces unsweetened chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping Layer:
- 1 cup heavy cream
- 1 tablespoons confectioners sugar
- 1/2 teaspoon vanilla extract
Garnish:
- pecans chopped
- chocolate shavings
Instructions
Make Crust:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all of the crust ingredients.
- Press into a deep dish nine-inch pie pan. Bake for 10 minutes in preheated oven. Cool completely before filling.
Make Cream Cheese Layer:
- When the crust is almost completely cooled, begin making cream cheese layer; in a medium mixing bowl, using a handheld electric mixer and beat cream cheese (8 ounces), confectioners sugar,(1/2 cup), heavy cream (2 tablespoons), and vanilla (1 teaspoon) until smooth. When the crust has completely cooled, spread the cream cheese mixture in an even layer. Place in the fridge while you make the pudding layer.
Make Pudding Layer:
- Whisk together cornstarch (3 tablespoons), cocoa powder (1 tablespoon), espresso powder (1/4 teaspoon), and salt (1/4 teaspoon) in a medium bowl. Add 2 tablespoons of the half and half and mix to a smooth paste consistency. Whisk in the remaining half and half and set aside.
- Mix milk (1 ¼ cup), sugar (1 cup), and chocolate (4 ounces) in a heavy bottom, medium saucepan. Over medium heat, stirring constantly, melt the chocolate completely. Remove the pan from heat and mix about 1/2 cup of the melted chocolate mixture into the half and half mixture. Add this mixture to the remaining chocolate mixture in the saucepan.
- Return the saucepan to the cooktop and, over medium heat, cook mixture stirring constantly. Bring to a boil. Continue to cook, stirring constantly, for 1 minute. Take the pan off the cooktop and add butter (2 tablespoons) and vanilla (1 teaspoon) and stir until butter is completely melted and the mixture is combined.
- Pour pudding into a clean separate bowl and cover surface completely, with plastic wrap touching directly over the surface of the hot pudding, to prevent a skin from forming on pudding as it cools. Refrigerate for 30 minutes.
- Spread completely cooled pudding over cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours, or even better, overnight.
Whipped Topping:
- In a medium bowl, using an electric mixer beat cream (1 cup), confectioners sugar (1 tablespoon), and vanilla (1/2 teaspoon) until soft peaks form. Spread whipped cream decoratively over of chocolate pudding layer. Sprinkle top with chopped pecans and chocolate shavings. Slice and serve immediately.
Fans Also Made:
Notes
- Shortbread Cookies: There are some great commercial shortbread cookies readily available at most supermarkets these days. I typically use Pepperidge Farms Dublin cookies (my absolute favorite), Pepperidge Farms Cheeseman (which are actually considered a “butter cookie”), or Keebler Pecan Sandies.
- Pecans: for the best flavor, toast the pecans before you chopped them.
- Butter: Real butter brings the best flavor to the crust. Using margarine will compromise the flavor!
- Cream Cheese: Needs to be at room temperature.
- Confectioners Sugar: Sift to avoid any lumps.
- Vanilla Extract: Use the real stuff. Pure vanilla extract tastes so much better than imitation vanilla flavor.
- Egg Yolks: Bring eggs to room temperature before separating them. Forgot to set them out before early enough? No problem! Check out this article from Bon Appetite on how to do it rapidly!
- Whipped Topping: Remember to pop it in the fridge to thaw the night before you put this together. If you want to make a homemade version, you can replace the Cool Whip with homemade whipped cream. Take note that it will not be as stable as the original. I’d use 1-1/2 cups of heavy whipping cream and powdered sugar to taste.
- Pie Plate: Make sure your 9-inch pie plate is a deep dish version.
- Cooking the chocolate custard: When cooking the custard make sure you stir constantly until it thickens. Watch the cooking time. If the custard cooks too long at a high temperature it can break down the cornstarch and possibly scorch the milk.
- Veggie peeler: You can use a veggie peeler to make some decorative shavings for the pie or pour melted chocolate chips on the back of a baking sheet and use a spatula. This is how my Grandma decorated all her chocolate desserts. Hers always looked significantly better than mine ever does, more like curls than shavings, but I try!
- Cooling the homemade pudding; After the custard is cooked, pour it into a shallow bowl. When you cover it with plastic wrap, make sure the plastic wrap covers the entire surface of the hot pudding to prevent skin from forming.
Nutrition
On A Family Note!
This post is for you Lou!!! Every time I make this pie I wish she was here to have a slice with me. She and I used to talk about recipes and food incessantly. She was truly an OG foodie. Here’s a picture of her and her family. She and her sisters were known as the beautiful Balesh sisters. Before the great depression, her family owned an import store located in Hot Springs, Arkansas.
This pie is PHENOMENAL! It has everything I love in it so I was so excited to try it, but I was worried that it would be either too rich, or too sweet. It is not! It is a perfectly-balanced dessert. I made this for my mom for Mother’s Day and our whole family loved it! Thank you so much for posting such a treasure!
Thank you, Jenna! You made my day!!!
Can this recipe be doubled ?
Thanks
Hi, Cathy. It’s best to make another batch. Enjoy!
Am I missing when the eggs are added and how many?
Hi Verna. There are no eggs in this pie <3
I was wondering this as well, since the notes indicate that the egg yolks should be room temperature.
Hi Ashley. Sorry about that. The note shouldn’t have been there. Just an editing mistake <3
I love your chocolate pie, I will definitely try this!
Yay! Let us know how it turns out. Thanks, Claire!