This Arkansas Possum Pie recipe is a beloved Southern dessert made with a buttery pecan crust, creamy cream cheese layer, rich chocolate pudding, and fluffy whipped topping. It’s a delicious No bake favorite.
Arkansas Possum Pie is a layered dessert with a creamy cheesecake filling, rich chocolate pudding, and fluffy whipped topping packed into a buttery crust. Each bite offers a perfect balance of textures and flavors, from crunchy to smooth and chocolatey.
This dessert is easy to assemble and makes a show-stopping treat for holidays, potlucks, or family gatherings. Its combination of layers and flavors ensures it’s always a crowd favorite.
Everything is topped with whipped cream to make it even yummier. It comes together for the best dessert. Each slice of this cream pie is so delicious. I also love to make Crack Pie Recipe and Chocolate Mousse Pie Recipe.
Table of contents
Where Did Possum Pie Originate?
There are a couple of theories floating around in the state of Arkansas. The most popular theory claims that it originated from the idea that the pie is pretending to be something that it is not.
For example, the delicious layers are hidden beneath one another deceiving what it really is.
You might hear this pie called other names such as Chocolate Layer Pie or Chocolate Lush. Either way, it is not actual possum.
Ingredients
Crust
- All-purpose flour. Spoon into the measuring cup for accuracy to avoid packing too much flour.
- Butter. Melted butter helps bind the crust and adds rich flavor.
- Brown sugar. Use Homemade Brown Sugar Recipe or store-bought to sweeten the crust and enhance its caramel notes.
- Pecans. Finely chopped to add crunch and nutty flavor to the crust.
Cream Cheese Layer
- Cream cheese. Softened at room temperature for smooth, easy blending.
- Confectioners’ sugar. Sifted to remove lumps and create a silky texture.
- Heavy cream. Adds richness and a creamy consistency to the filling.
Pudding Layer
- Instant chocolate pudding. Use instant pudding for a quick, smooth layer without cooking.
- Instant chocolate fudge pudding. Adds extra richness and a fudgy chocolate flavor.
- Milk. Use your preferred type; whole milk will give the creamiest, richest texture.
Topping
- Whipped topping. Use store-bought Cool Whip or Homemade Whipped Cream for a light, fluffy finish.
- Chopped pecans. Finely chopped pecan halves add crunch and a nutty flavor.
- Chocolate shavings. Use a vegetable peeler on a chocolate bar or substitute with mini chocolate chips for garnish.
If you scroll down, the entire ingredients can be found at the bottom.
Variations
- Nut-Free Option. Omit the pecans in the crust and topping or substitute with toasted coconut for crunch. You can also use a graham cracker crust instead of a pecan shortbread crust.
- Different Pudding Flavors. Swap the chocolate pudding layer with butterscotch, vanilla, or peanut butter pudding for a new twist.
- Chocolate Layers. Add an extra layer of chocolate ganache for a richer, more decadent pie.
- Fruit Addition. Top the pie with fresh berries or sliced bananas for a fruity variation.
- Mini Pies. Make individual-sized versions in muffin tins for portion control or party servings.
How To Make Possum Pie
- Step 1. Preheat the oven. It needs to be set to 350 degrees F.
Step 2. Make the pie crust. Melt the butter in a medium size mixing bowl. Then stir in the flour, brown sugar and pecans with a wooden spoon or a fork into the melted butter.
Step 3. Add the mixture to a pie plate. Bake for 15-20 minutes until the crust has browned around the edges slightly. Remove from the oven and cool completely.
Step 4. Make the cream cheese layer. Then in a different bowl, beat together the ingredients for the cream cheese layer with an electric mixer until smooth. Spread this mixture on top of the cool crust.
Step 5. Make the pudding layer. In a separate bowl, whisk together the ingredients for the pudding layer. Let the mixture sit for 5 minutes to set. Then pour the pudding mixture on top of the cream cheese layer in the pie pan. Chill for at least 4 hours or overnight.
Step 6. When you are ready to serve, top the pie with the whipped topping, chopped pecans and chocolate shavings.
Step 7. Then the pie is ready to enjoy!
Storage
Refrigerator: Store the pie in an airtight container or cover tightly with plastic wrap. Keep in the fridge up to 5 days to maintain the layers and prevent the whipped topping from deflating.
Freezer: You can freeze the pie for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Serving Tip: Let refrigerated pie sit at room temperature for 10–15 minutes before slicing to make cutting easier.
Pro Tips
- Soften the cream cheese. Make sure it’s at room temperature to avoid lumps in the filling.
- Sift powdered sugar. This ensures a smooth, creamy cream cheese layer without graininess.
- Chop pecans finely. This helps them incorporate evenly into the crust and topping.
- Use instant pudding. It sets quickly and keeps the pie layers stable without cooking.
- Layer carefully. Spread each layer evenly to get a clean, attractive cross-section when slicing.
- Chill thoroughly. Refrigerate for several hours or overnight so the pie sets perfectly before serving.
- Optional garnish. Add extra chocolate shavings, whipped cream, or pecans just before serving for a polished look.
More Easy Pie Recipes
- Easy Chocolate Pecan Pie Recipe
- Toffee Almond Pie Recipe
- Easy Key Lime Pie Recipe
- Easy No Bake Oreo Pie Recipe
- Easy Thanksgiving Pie Recipes
Make this decadent Arkansas Possum Pie today. Please leave a comment once you try it.
Arkansas Possum Pie Recipe
Ingredients
- For the Crust:
- 1 cup All Purpose Flour
- 1/2 cup Butter melted
- 1/4 cup Brown Sugar
- 3/4 cup Pecans finely chopped
- For the Cream Cheese Layer:
- 8 oz Cream Cheese softened at room temperature
- 1/2 cup Powdered Sugar
- 2 Tbsp Heavy Cream
- For the Pudding Layer:
- 1 Box Instant Chocolate Pudding 3.4 oz
- 1 Box Instant Chocolate Fudge Pudding 3.4 oz
- 1 3/4 cup Milk
- For the Topping:
- 8 oz Whipped Topping Cool Whip
- 2 Tbsp Chopped Pecans
- Chocolate Shavings
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium size mixing bowl, then stir in the flour, brown sugar and pecans with a wooden spoon or a fork.
- Press the mixture down into the bottom of a 9 inch pie pan and bake for 15-20 minutes until the crust has browned around the edges slightly. Remove from the oven and cool completely.
- Then in a different bowl, beat together the ingredients for the cream cheese layer with an electric hand held mixer until smooth. Spread this mixture on top of the cool crust.
- In a separate bowl, whisk together the ingredients for the pudding layer. Let the mixture sit for 5 minutes to set some. Then spread the pudding mixture on top of the cream cheese layer in the pie pan.
- Refrigerate for at least 4 hours or overnight.
- When you are ready to serve, top the pie with the whipped topping, chopped pecans and chocolate shavings. Then the pie is ready to enjoy!
