possum pie slice on blue and white plate

Easy Arkansas Possum Pie

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Possum Pie – What an unusual name for such a delicious dessert.  This Arkansas Possum Pie Recipe starts with a crunchy pecan shortbread crust. Then we add a layer of rich cheesecake and a layer of chocolate pudding, topped with light, fluffy whipped cream.  Add choclate curls or shavings for the final touch of luscious. For more amazing chocolate desserts, try Instant Pot Hot Chocolate Cheesecake With Marshmallow ToppingFestive Chocolate Peppermint Cake Roll or Chocolate Cinnamon Rolls With Chocolate Chips.

slice of possom pie on blue and white plate

Why You Will Love Arkansas Possum Pie

  • Easy to make, yet looks fancy
  • Tastes amazing!
  • Can make ahead

Tips for the Perfect Possum Pie

1. Be sure to use room temperature full-fat cream cheese.
2. Allow your pie to chill thorougly before serving so that it sets and firms up well.
3. Use a food processor to finely chop your pecans.
4. Heavy Cream for the topping should be very cold.

Equipment Needed

Variations and Additions

  • Add some chocolate chips, butterscotch chips or Heath Bits into the chocolate layer.
  • Sprinkle toasted coconut across the whipped cream layer.
  • If you prefer, use a premade graham cracker crust or make your own.
  • Add 1/2 teaspoon of rum extract into the cream cheese layer.
  • Substitute either instant or cook and serve chocolate pudding for the homemade chocolate layer.

Ingredients for Arkansas Possum Pie

Pecan Shortbread Crust

  • Pecan Shortbread Cookies – Keebler Pecan Sandies is a good one to use, though generic works fine.
  • Butter – real butter is best
  • Brown Sugar – use the light brown variety
  • Chopped Pecans – finely chop

Cream Cheese Layer

  • Cream Cheese – use the bloack full-fat style
  • Powdered Sugar
  • Cream – heavy cream or half and half

Chocolate Layer

  • Granulated Sugar
  • Cocoa – unsweetened, like Hershey’s Cocoa Powder
  • All-Purpose Flour
  • Cornstarch
  • Egg Yolks
  • Salt
  • Half and Half
  • Butter
  • Vanilla Extract – real vanilla extract is better

Creamy Whipped Topping

  • Heavy Whipping Cream
  • Powdered Sugar
  • Vanilla Extract
  • Chocolate Curls or Shavings
  • Chopped Pecans – reserved from the crust layer
ingredients for shortbread cookie crust
Ingredients for shortbread crust
cream cheese layer ingredients for possum pie
Ingredients for cream cheese layer
chocolate layer ingredients for possum pie
Ingredients for chocolate layer
whipped cream topping ingredients for possum pie
Ingredients for whipped topping

How to Make Possum Pie

Shortbread Cookie Crust

  • Lightly spray you pie pan with a non-stick baking spray.
  • Preheat the oven to 350 degrees.
  • Combine the cookie crumbs, brown sugar, butter and chopped pecans. Using a fork works well for this.
  • Pour the crust mixture into the pie pan and press firmly onto the bottom of the pan.
  • Bake on center rack of the oven for about 15 minutes, until just starting to brown on edges.
  • Remove from oven and cool completely on a wire rack.
mixing cookie crust for possum pie
ingredients mixed for shortbread crust
baked shortbread crust

Cream Cheese Layer

  • In a mixing bowl, using a hand mixer or stand mixer, mix the cream cheese, powdered sugar and cream until soft and fluffy.
  • Spread the mixture over the cooled pie crust.
crem cheese layer mixture
mixed cream cheese layer
cream cheese layer in crust

Chocolate Layer

  • Add all the dry ingredients to a saucepan and mix together.
  • Add the egg yolks to a bowl and whisk well until creamy. Add the half and half to the egg mixture and whisk to blend.
  • Pour egg mixture into the dry ingredients and whisk until well-combined.
  • Cook over medium heat, stirring continuously until mixture thickens. This may take about 20 minutes or so. Stir in butter and vanilla until butter is melted and combined.
  • Pour chocolate mixture into a bowl, cover with plastic wrap to prevent the surface from forming a “skin” and allow to cool down for about 15 minutes. (This “skin” in actually my favorite thing when eating as a pudding but not for this recipe.) Then place in the refrigerator to cool for an additional half hour.
  • Remove from the fridge, stir well and pour into the pie plate on top of the cream cheese layer.
  • Return to the refrigerator and allow to cool for at least 4 hours to set the chocolate layer. You can cool overnight if you like.
cooking chocolate layer
chocolate cooling
chocolate layer with plastic wrap

Whipped Cream Topping

  • Using a hand mixer or stand mixer with paddle attachment, whip together the cream, powdered sugar and vanilla extract until soft peaks form. Spoon the whipped cream mixture on top of the chocolate layer, covering it well. Sprinkle the reserved chopped pecans and the chocloate curls across the top.
whipped cream ingredients in bowl
whipped cream topping
whipped cream topping chocolate layer and toppings for possum pie
whole possum pie

How to Store and Freeze Possum Pie

Possum Pie can be stored, tightly covered in the refrigerator for about 3 days. If freezing, wrap tightly and freeze for up to 3 months. Allow to thaw in the refrigerator before serving.

Recipe for Arkansas Possum Pie

slice of possum pie

Easy Arkansas Possum Pie

Pecan shortbread crust, cream cheese layer, chocolate layer and finished with a whipped cream layer sprinkled with chopped pecans and chocolate curls.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: possum pie,arkansas,whipped cream,chocolate,cream cheese, shortbread crust
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill: 4 hours 15 minutes
Total Time: 5 hours 5 minutes
Servings: 8 slices
Calories: 1012kcal



Shortbread Crust

  • 1 cup shortbread pecan cookies
  • ½ cup butter (softened)
  • cup brown sugar
  • ¾ cup chopped pecans

Cream Cheese Layer

  • 8 ounces cream cheese (softened, block type)
  • ½ cup powdered sugar
  • 2 tablespoons half and half (or heavy cream)

Chocolate Layer

  • 1 cup granulated sugar
  • cup unsweetened cocoa powder (such as Hersheys)
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • teaspoon salt
  • 3 large egg yolks
  • 2 cups half and half (can use milk but filling will not be as rich)
  • 2 tablespoons butter
  • teaspoons vanilla extract

Whipped Cream Topping

  • cups heavy whipping cream (very cold)
  • 4 tablespoons powdered sugar
  • 2 tablespoons chopped pecans (reserved from the crust)
  • ½ cup chocolate curls


Pecan Shortbread Crust

  • Preheat oven to 350°.
  • Lightly spray 9 inch deep dish pie pan with a non-stick baking spray.
  • Combine the shortbread cookie crumbs, softened butter, brown sugar and chopped pecans.
  • Press crust mixture into the bottom of the pie pan.
  • Bake on center rack of the preheated oven for about 20 minutes, until lightly browned on edges of crust.
  • Remove from oven and cool thoroughly on a cooling rack.

Cream Cheese Layer

  • Using a hand or stand mixer, whip the softened cream cheese, powdered sugar and 2 tablespoons half and half until light and creamy. Pour mixture into the cooled crust.

Chocolate Layer

  • Combine dry ingredients in a saucepan.
  • I a bowl, whisk egg yolks until creamy. Add the 2 cups half and half and whisk well.
  • Pour wet ingredients into the dry ingredients in the saucepan and whisk until thoroughly combined.
  • Cook over medium heat, stirring continuously until thickened, about 30 minutes.
  • Pour thickened chocolate mixture into a shallow bowl or pan to cool. Cover top of bowl with plastic wrap to prevent a "skin" from forming. Allow the plastic wrap to drop down and touch the surface of the chocolate.
  • Cool on counter for about 15 minutes, then place in the refrigerator for at least 4 hours to allow it to set up.
  • Once cooled, spoon chocolate mixture over the cream cheese layer in pie pan.

Whipped Topping

  • In a bowl, with an electric mixer, whip up the heavy whipping cream, powdered sugar and vanilla extact until soft peaks form. Spoon cream mixture over the chocolate layer, covering it well. Lots of whipped cream is GOOD!
  • Sprinkle the reserved chopped pecans and the chocolate curls or shavings across the top.


Make sure heavy whipping cream is very cold.
Cream cheese and butter should be room temperature to avoid clumping.
Milk can be substituted in the pudding but it will not be as rich tasting.
Be sure to use block cream cheese, not the tub type.


Serving: 1slice | Calories: 1012kcal | Carbohydrates: 86g | Protein: 11g | Fat: 72g | Saturated Fat: 37g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 403mg | Potassium: 408mg | Fiber: 4g | Sugar: 63g | Vitamin A: 1838IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 3mg

possum pie pin

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  1. Your recipe directions are incorrect. The chocolate layer calls for butter and vanilla, but no where in the directions does it say when to add those in

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