Easy Arkansas 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.

Course Dessert

Cuisine American

Keyword possum pie,arkansas,whipped cream,chocolate,cream cheese, shortbread crust

Prep Time 20

Cook Time 30

Chill 4 15

Total Time 5 5

Servings slices

Calories 1012kcal

Equipment

Ingredients

Shortbread Crust

1 cup shortbread pecan cookies
½ cup butter (softened)
⅓ 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
⅓ cup unsweetened cocoa powder (such as Hersheys)
3 tablespoons cornstarch
2 tablespoons all-purpose flour
⅛ teaspoon salt
3 large egg yolks
2 cups half and half (can use milk but filling will not be as rich)
2 tablespoons butter
1½ teaspoons vanilla extract

Whipped Cream Topping

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

Instructions

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.

Notes

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.

Nutrition