Possum Pie (Famous Arkansas Chocolate Cream Pie)

By MarieR

Originating in Arkansas, this crowd-pleasing pie has four rich layers.
Crust:
Taste of the South Magazine March/April 2016 Issue,Page 41

Ingredients

• Crust:
• Makes 1 (9-inch) deep-dish pie
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• Pinch of salt
• 3/4 cup chopped toasted pecans
• Cream cheese layer:
• 1 (8-ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 cup heavy whipping cream
• Chocolate layer:
• 1 (8-ounce) container sour cream
• 2 (3.9-oimce) boxes chocolate instant pudding mix
• 2 cups whole milk
• Whipped cream layer:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/3 cup chopped toasted pecans

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray.
2. For crust: In a small saucepan, melt butter over medium heat. Add flour and salt, stirring until well combined. Remove from heat; stir in pecans. Spoon mixture into prepared plate, pressing into bottom and up sides. Bake until lightly browned, 18 to 19 minutes. Let cool completely.
3. For cream cheese layer: In a medium bowl, beat together cream cheese, confectioners' sugar, and cream with a mixer at medium speed until smooth. Spread over prepared crust.
4. For chocolate layer: In a large bowl, whisk together sour cream, pudding mix, and milk until combined. Cover with plastic wrap and refrigerate for at least
30 minutes, or until set.
5. Carefully spoon chocolate layer over cream cheese layer. Cover with wax paper and refrigerate until layers are firm, at least 3 hours.
6. For whipped cream layer: In a medium bowl, beat cream and confectioners' sugar with a mixer at high speed until light and fluffy, 2 to 3 minutes. Spread whipped cream over chocolate layer. Sprinkle with. pecans.