My possum pie is a cool, creamy, southern pie perfect for just about any occasion. A decadent, triple-layer filling is cradled in a buttery pecan shortbread crust.
It’s always the superstar of the dessert table–a layer of sweet cream cheese, a velvety homemade chocolate custard, and a crown of fluffy 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.
This delicious dessert is near and dear to the hearts of my family. My husband’s beautiful mother was born and raised in Arkansas, and this pie always reminds me of her Southern charm and love for good food. It’s the kind of dessert that brings people together — a little nostalgic, a little indulgent, and always the belle of the table. (see family photo below recipe)!
Are you looking for more irresistible Southern pies? Try my Million Dollar Pie (one of the most popular on my site), Pecan Pie (a true classic!), Chocolate Cream Pie, or banana cream pie, next!
✨ Before You Begin
✨ Use a deep-dish pie plate: A 9-inch deep-dish plate ensures room for all three luscious layers.
✨ Cool completely: Chill between each layer so they set perfectly.
✨ Whisk constantly: Keep stirring while cooking the chocolate custard to prevent scorching or lumps.
✨ Plastic wrap trick: Press plastic wrap directly onto the hot custard surface to prevent a “skin.”
✨ Decorate like Grandma: Use a veggie peeler or spatula to make chocolate curls or shavings.
🥧 Ingredients for Possum Pie
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Pecan shortbread crust – The buttery foundation that holds it all together.
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Cream cheese layer – Sweet and tangy for balance.
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Homemade chocolate custard – Rich, velvety, and irresistible.
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Whipped cream topping – Light and airy to finish it beautifully.
What Is Possum Pie?
Possum Pie is a dessert beloved across Arkansas — a three-layer cream pie with a pecan shortbread crust.
The first layer is a sweet cream cheese blend, followed by a homemade chocolate pudding layer, and finally a fluffy whipped cream topping. It only requires a short 10-minute bake for the crust, making it the perfect all-season pie — even on the hottest summer days!
🐾 Why Is It Called “Possum Pie”?
No possums here, promise! The name comes from the idea that “it plays possum.” When whole, it appears to be just a simple cream pie — but slice it open and surprise! Luscious layers of chocolate and cream cheese are revealed beneath that snowy topping. It’s a bit like its cake cousin, red velvet bundt cake— all that surprise-and-delight magic revealed with the very first slice!
Pro Tips for the Best Possum Pie
⭐ Whisk, whisk, whisk! Constant stirring keeps the custard silky and lump-free.
⭐ Mind the heat: Don’t overcook — cornstarch thickens just below boiling.
⭐ Cool in stages: Let each layer chill before adding the next so they don’t blend.
⭐ Use quality cocoa: Hershey’s or Ghirardelli gives the chocolate layer extra depth.
Variations + Substitutions
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Instant pudding: Short on time? Use boxed chocolate pudding instead of homemade custard.
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Graham cracker crust: Swap shortbread for graham cracker crumbs if that’s what’s on hand.
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Ritz cracker crust: For a sweet-and-salty spin, try crushed Ritz instead.
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Dark chocolate version: Use Hershey’s Special Dark cocoa powder for a richer flavor.
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Cool Whip topping: Substitute thawed Cool Whip for homemade whipped cream to save time.
🕊️ What Is Arkansas’ State Pie?
While Possum Pie is served in nearly every beloved eatery across the state, the official state pie of Arkansas is actually Company’s Comin’ Pie, invented at the historic Cliff House Inn.
How to Make Possum Pie Recipe
Mix all the crust ingredients and press into a deep-dish 9-inch pie plate. Bake for 10 minutes, then cool completely.
While the crust cools, beat together the cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Spread over the crust and pop it in the fridge.
In another bowl, whisk the cornstarch, cocoa powder, espresso powder, and salt. Add a splash of half-and-half to make a paste, then whisk in the rest. Cook over medium heat until thick and glossy, then stir in the butter and vanilla. Cool completely.
Spread the cooled pudding over the cream cheese layer, then top with whipped cream. Finish with chopped pecans and chocolate shavings. Chill until set — then slice, serve, and enjoy! 💗
***See the full instructions below.
What to Serve With Possum Pie
This Pie makes the sweetest grand finale after hearty comfort food favorites.
Cozy Mains That Pair Perfectly: Try it following a warm, savory dinner like Mississippi Pot Roast, Smothered Chicken, American Goulash, or classic Chicken and Dumplings. It’s the ultimate comfort pairing — cozy, satisfying, and full of home-cooked love.
Fresh + Crisp Sides: Add color and freshness with Strawberry Salad with Blue Cheese or 1905 Salad.
Sweet Finishes: Make it part of a Southern dessert spread with Butterscotch Pie, Sweet Potatoe Pie, Chess Pie, or Buttermilk Pie.
More Southern Desserts You’ll Love
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Million Dollar Pie – A no-bake favorite packed with pineapple, coconut, and pecans.
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Sugar Cream Pie – Creamy, sweet, and silky smooth.
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Atlantic Beach Pie – A zesty lemon-lime filling with a salty cracker crust — sunshine in every bite.
- Impossible Coconut Pie – It makes its own crust as it bakes — pure coconut magic!
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Blackberry Pie – Bursting with juicy berries and that perfect balance of sweet and tart.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
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.
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!