Arkansas: Possum Pie

Don’t let the name scare you! This Arkansas treat gets its unusual name from its hidden layers—the delicious fillings are “playing possum” beneath a fluffy whipped cream topping. Dig in and you’ll find a buttery pecan crust layered with sweet cream cheese and rich chocolate pudding.

Ingredients

Pecan Shortbread Crust

• 1 cup (120 g) all-purpose flour

• ½ cup (60 g) pecans

• 2 tbsp granulated sugar

• Pinch of salt

• ½ cup (113 g) butter, melted

Cream Cheese Layer

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 cup whipped topping*

Chocolate Layer

• 1 (3.4 oz) box instant chocolate pudding

• 1¾ cups cold milk

Topping

• 1½–2 cups whipped topping*

• Chopped pecans or chocolate shavings, for garnish

*Homemade Whipped Cream Option: For every 1 cup of whipped topping, beat ½ cup cold heavy whipping cream with 1–2 tbsp powdered sugar, ¼ tsp vanilla extract, and a small pinch of salt until medium-stiff peaks form.

Instructions

1. Make the Pecan Shortbread Crust

Preheat the oven to 350°F.

Add the flour, pecans, sugar, and salt to a food processor. Pulse until the pecans are finely ground and incorporated into the flour.

Add the melted butter and pulse just until the mixture is evenly combined and begins to come together.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate.

Bake for about 15 minutes, or until the crust is lightly golden around the edges. Let cool completely before assembling.

No food processor? Finely chop the pecans by hand, then combine them with the flour, sugar, and salt. Stir in the melted butter until evenly combined, then press and bake as directed.

2. Make the Cream Cheese Layer

Beat the softened cream cheese and powdered sugar together until smooth and creamy.

Gently fold in 1 cup of whipped topping.

Spread evenly over the completely cooled crust. Refrigerate for about 10 minutes to help the layer firm up before adding the pudding.

3. Make the Chocolate Layer

Whisk the instant chocolate pudding mix and cold milk together for about 2 minutes.

Let stand for 3–4 minutes, or until thickened.

Gently spread the pudding over the cream cheese layer.

4. Finish the Pie

Spread 1½–2 cups of whipped topping over the chocolate layer.

Finish with chopped pecans, chocolate shavings, or both.

Refrigerate for at least 3–4 hours, or until completely chilled and set, before slicing.

Keep refrigerated until ready to serve.