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Make My Possum Pie for a Taste of Arkansas
For a pie that’s easy to make but has everything, make Arkansas possum pie. Contrary to the name, this sweet dessert recipe is made up of a pecan cookie crust, fluffy cream cheese, silky chocolate pudding, and fluffy whipped cream.
Possum pie does not contain any possum, nor is it a savory meat pie as the name might suggest. This popular dessert from Arkansas is a creamy pudding pie with layers of cream cheese filling, chocolate filling, and whipped cream in a nutty pecan crust.
Think of possum pie as a classic chocolate cream pie with an added layer of tangy sweetened cream cheese and a delicious and sturdy pecan shortbread crust that is delightfully crisp, buttery, and nutty. The filling is sweet and creamy, with a deep chocolate flavor thanks to both cocoa powder and bittersweet chocolate.
A lot of beginner cooks are scared to make custards or puddings due to fear of curdling and scrambling the eggs, so I made this an extra-foolproof chocolate pudding layer without any eggs at all. The layers set up firm enough to get a slice out with super clean layers, but are still creamy enough for a luscious mouthfeel.
How To Make Possum Pie Your Own
Have some fun with decorating and garnishing this pie. Instead of spooning the whipped cream topping on, pipe it. Or replace the whipped cream topping with a meringue topping. And instead of chopped pecans, garnish the pie with shaved chocolate or crushed pecan sandies. 
Chocolate Pie Recipes
Preheat the oven to 350°F.
Prepare the crust:
Stir the flour, pecans, sugar, and salt together in a medium bowl until combined. Stir in the melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a standard 9-inch pie plate.
Bake the crust:
Bake until set and lightly golden, 18 to 20 minutes. The crust may puff slightly while baking. If necessary, gently tamp it down with a flat-bottomed measuring cup or glass immediately after baking. Let cool slightly on a wire rack, about 20 minutes.
Meanwhile, make the cream cheese filling:
While the crust is cooling, prepare the cream cheese filling by whisking the cream cheese, sugar, and cream together in a medium bowl until smooth and creamy. Set aside.
Prepare the chocolate filling:
Whisk the sugar, cocoa, cornstarch, and salt together in a medium saucepan until evenly combined. Gradually whisk in milk. Cook over medium-low heat, whisking constantly, until the mixture begins to bubble and is thickened into a pudding consistency, about 8 minutes.
Remove from the heat and whisk in the chocolate and butter until melted. Stir in the vanilla extract. Set aside to cool slightly for 5 minutes.
Assemble the pie:
Spread the cream cheese filling into the bottom of the cooled pecan crust, smoothing it into an even layer. Pour the chocolate filling evenly over the cream cheese filling. Press a sheet of plastic wrap directly onto the surface of the chocolate filling. Chill until pie is set, at least 6 hours or up to 2 days.
Make the topping and serve:
When ready to serve, prepare the whipped cream topping by whisking the cream, sugar, and vanilla together in a large bowl until the mixture holds stiff peaks. Spread the topping over the chilled pie and garnish with chopped pecans. Serve chilled.
If you’re making this pie ahead, wait to make and add the whipped cream until just before serving. The finished pie will keep for a couple of hours in the fridge after the whipped cream is added.
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