Dessert: United States – Arkansas – Arkansas Possum Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 15 min

Additional 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar (confectioners' sugar)
- 1 cup (100 g) finely chopped pecans
- 1 cup (226 g) unsalted butter, cold and cut into pieces
- 1/4 tsp (1.5 g) salt
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar (confectioners' sugar)
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) whipped topping, thawed (approx. 1 cup) 
- 1 package (3.9 oz / 110 g) instant chocolate pudding mix
- 2 cups (480 ml) cold milk
- 1 1/2 cups (360 ml) heavy whipping cream
- 3 tbsp (24 g) powdered sugar (confectioners' sugar)
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (50 g) chopped toasted pecans, plus extra for garnish
- Optional: 1 oz (30 g) semisweet chocolate, shaved for garnish

Instructions

Short Description:
A layered Southern dessert with a buttery pecan shortbread crust, a sweetened cream cheese layer, a thick chocolate pudding layer, and a cloud of whipped cream topped with chopped pecans. Despite its name, this classic Arkansas pie contains no possum.

Regional Notes:
This Arkansas version uses a pecan shortbread crust and a distinct cream cheese layer folded with whipped topping before a chocolate pudding layer — a combination especially popular in Arkansas and the Ozarks. Unlike generic layered pies, the pecan-forward shortbread crust and the cream-cheese/whipped-topping middle layer are regional signatures.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie plate or springform pan.
2. Make the pecan shortbread crust: In a bowl combine 1 1/2 cups (180 g) flour, 1/2 cup (60 g) powdered sugar, 1 cup (100 g) chopped pecans, and 1/4 tsp (1.5 g) salt. Cut in 1 cup (226 g) cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1 tsp (5 ml) vanilla.
3. Press the crust mixture evenly into the bottom and up the sides of the prepared pie plate. Bake 18–22 minutes, or until the crust is lightly golden. Remove from oven and cool completely on a rack.
4. Prepare the cream cheese layer: Beat 8 oz (225 g) softened cream cheese with 1/2 cup (60 g) powdered sugar and 1 tsp (5 ml) vanilla until smooth and lump-free. Fold in 8 oz (225 g) thawed whipped topping until evenly combined and light.
5. Spread the cream cheese mixture evenly over the cooled pecan shortbread crust. Chill in the refrigerator for 15–30 minutes to set slightly.
6. Make the chocolate pudding layer: In a bowl whisk together 1 package (3.9 oz / 110 g) instant chocolate pudding mix with 2 cups (480 ml) cold milk until thickened (about 2 minutes). Spread the pudding over the cream cheese layer in an even layer. Refrigerate 15–30 minutes to allow the pudding to firm.
7. Make the whipped cream topping: In a chilled bowl beat 1 1/2 cups (360 ml) heavy whipping cream with 3 tbsp (24 g) powdered sugar and 1 tsp (5 ml) vanilla until medium–stiff peaks form.
8. Spread or pipe the whipped cream over the chilled pudding layer. Sprinkle 1/2 cup (50 g) chopped toasted pecans and optional chocolate shavings over the top for garnish.
9. Chill the assembled pie at least 2 hours (preferably overnight) before serving to allow layers to fully set. Slice and serve cold.