Old-Fashioned Possum Pie is a decadent Arkansas classic you won't be able to resist. Layers of nutty pecan crust, creamy filling, and rich chocolate pudding topped with fluffy whipped cream make this dessert a chocolate lover's dream.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
I had to include Possum Pie in my Forks in the Road series-how could I resist a dessert with a name like that? It's one of those Arkansas classics that pops up everywhere, and I was immediately curious.
When I first saw it on a list of must-try Arkansas recipes, I'll be honest-I was equal parts grossed out and intrigued. Did it actually have possum in it? Were people really eating roadkill here in the South?
Turns out, it's nothing like that. Possum Pie is a sweet, layered dessert with a sandy pecan shortbread crust, a creamy cream cheese layer, rich chocolate pudding, and fluffy whipped cream on top.
No possum, just delicious layers of chocolate and cream. And honestly, the crust might be my favorite part-it's more like a pecan sandies cookie than a traditional pie crust. It adds texture and crunch, balancing the soft, creamy layers perfectly.
A Little History
Possum Pie has a history that's as layered as the dessert itself. Despite the name, it's never been made with actual possum-it's thought to have originated in Arkansas sometime in the mid-20th century, gaining popularity in cookbooks and local diners across the state.
As for the unusual name, one theory is that it's called "possum pie" because it pretends to be something it's not-hiding its rich chocolate layer under a fluffy blanket of whipped cream.
Another idea is that the pie got its name from its coloring, which resembles a possum. Over time, it's also been called Chocolate Layer Pie, Chocolate Lush, or Four Layer Delight, but no matter the name, it's earned its place as one of Arkansas's most beloved desserts.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Butter - Adds richness and binds the shortbread crust.
- All-purpose flour - Provides structure for the crust.
- Brown sugar - Sweetens the crust and gives a subtle molasses flavor.
- Chopped pecans - The nutty crunch that makes the pecan shortbread crust distinctly Southern.
- Cream cheese - The base of the smooth, tangy cream cheese layer.
- Confectioners' sugar - Sweetens without graininess, keeping the filling light and silky.
- Heavy whipping cream - Makes the cream cheese mixture fluffy and creates the billowy whipped cream topping.
- Vanilla extract - Adds warmth and depth to both the filling and topping.
- Instant chocolate pudding mix - Creates the rich chocolate pudding layer with minimal effort.
- Cold milk - Thickens the pudding while keeping it creamy and spreadable.
- Optional toppings (pecans, chocolate shavings) - Add crunch, contrast, and presentation flair.
Instructions
Place the pecan halves in a food processor and pulse until finely chopped, almost like coarse crumbs. This will give your crust the best texture and flavor.
Preheat the oven to 350°F. Melt the butter, then combine the butter, flour, brown sugar, and pecans by stirring with a fork. Press into the bottom of a 9-inch pie plate.
Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.
Make the Cream Cheese Layer
When the crust is almost completely cooled, begin making the cream cheese layer; in a medium mixing bowl, using an electric mixer, beat cream cheese, confectioners' sugar, heavy cream, and vanilla 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.
Chocolate Pudding Layer
Pour the contents of the 5.9 oz Jell-O Chocolate Instant Pudding Mix & Pie Filling into a medium mixing bowl.
Add 3 cups of cold milk (or follow the box instructions if different) and whisk for about 2 minutes until smooth and starting to thicken.
Pour the pudding over the crust and cheesecake layer, and smooth the top with a spatula.
Refrigerate the pie while you prepare the whipped topping layer so the pudding can set completely before serving.
Whipped Topping
In a medium bowl, using an electric mixer, beat cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream decoratively over the chocolate pudding layer.
Sprinkle the top with chopped pecans and chocolate shavings. Slice and serve.
Tips for Success
- Use room temperature cream cheese to avoid lumps.
- Beat the whipped cream just until soft peaks form to keep it light and fluffy.
- Chill well before slicing-this helps the layers set beautifully.
- For a nutty twist, add extra toasted pecans on top of the whipped cream.
FAQ Section
Definitely. Cool Whip topping is a traditional shortcut, and it makes the recipe faster. Homemade whipped cream tastes richer, but either works.
Yes. A graham cracker crust or even an Oreo cookie crust are great alternatives if you prefer something nut-free or chocolatey.
About 3-4 days when covered tightly with plastic wrap. After that, the crust softens and the cream topping starts to break down.
You can. Freeze individual slices wrapped tightly, then thaw overnight in the fridge. Just note that the whipped topping may not be as fluffy after thawing.
Final Thoughts
This Arkansas favorite is simple, make-ahead friendly, and always a crowd-pleaser. Try it for your next gathering, and don't forget to share your results in the comments or pin the recipe for later.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
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Arkansas Possum Pie
Equipment
- Food processor or sharp knife to chop the pecans
- 9-inch pie plate (glass or ceramic)
- Mixing bowls (medium and large)
- Electric mixer or hand mixer
- Spatula
- Measuring cups and spoons
- Plastic wrap for chilling
Ingredients
Pecan Shortbread Crust
- 1 cup all-purpose flour
- ½ cup salted butter
- ¼ cup brown sugar
- ¾ cup pecans chopped
Pudding Layer
- 1 box Jell-O Chocolate Instant Pudding Mix & Pie Filling 5.9 oz.
- 3 cups whole milk
Cream Cheese Layer
- 8 ounces cream cheese softened
- ½ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Whipped Cream Topping
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the crust:
- Preheat oven to 350°F (175°C). Place ¾ cup pecan halves in a food processor and pulse until finely chopped. Stir pecans with 1 cup flour, ½ cup melted salted butter, and ¼ cup brown sugar until combined. Press into a 9-inch pie plate and bake 15-20 minutes, until edges brown slightly. Cool completely.
Prepare cream cheese layer:
- In a medium mixing bowl, beat 8 ounces softened cream cheese, ½ cup heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth. Spread evenly over the cooled crust. Refrigerate while making pudding.
Make pudding layer:
- In a medium bowl, whisk 1 box (5.9 oz) Jell-O Chocolate Instant Pudding Mix with 3 cups cold whole milk for about 2 minutes until smooth. Let sit 5-10 minutes to thicken, then spread over the cream cheese layer. Refrigerate while making topping.
Whip the topping:
- Beat 2 cups heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Spread whipped cream evenly over the pudding layer.
Finish and serve:
- Garnish with chopped pecans and chocolate shavings if desi
Notes
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
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