Name: Southern Possum Pie With A Pecan Crust
Prep time: 45 min
Cook time: 30 min
Total time: 315 min
Ingredients: 1 ¼ cup toasted pecans; 1 cup flour; ⅛ teaspoon sat; 6 tablespoons butter (cold); 2 tablespoons ice water; 6 ounces cream cheese (room temp); ¾ cup powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla; ¼ teaspoon salt; 2 ½ cups half-and-half; 5 tablespoons sugar (divided); 6 egg yolks; 2 tablespoons cornstarch; 6 tablespoons butter; 6 ounces semi-sweet or bitter-sweet chocolate; 1 teaspoon vanilla; 1 cup heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla

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Possum pie is all about layers—crisp pecan crust, creamy cheesecake filling, silky chocolate pudding, and a blanket of whipped cream. It may look bakery-worthy, but it’s surprisingly simple to make.

slice of possum pie being lifted out of the pan with a spatula

Arkansas Possum Pie

Although this pie might look difficult to pull off, it just has a lot of layers. They all come together to make a show-stopping pie that everyone loves, despite the name.

Originating in Arkansas, a possum pie gets its name from the term “playing possum,” which means to hide. Each layer conceals even more deliciousness underneath.

It starts with a crust made with toasted chopped pecans forming a base that adds a nutty flavor to compliment the other flavors in the pie. I’ve found that by pre-baking the crust it tends to stick to the pie a little better, but you can skip that step and refrigerate the crust for 30 minutes.

Once it’s cooled, you’ll spread a cheesecake like layer on top of the pecan shortbread crust. It’s thick enough to cut the chocolate, adding a creamy sweetness to the pie. The star of the pie is the chocolate pudding filling that has just the right amount of chocolate. It’s smooth and creamy but still firm enough to cut into beautiful slices.

Top it all off with a layer of whipped cream to add some lightness to the rich fillings beneath it. You get different flavors and textures all in one bite.

You’ll love having layers that add different flavors that all come together, similar to a layered turtle pie and a cream cheese lemon curd pie.

piece of possum pie on a white plate with a fork and a bite taken out of it

You’ll Love This Four Layer Delight Because…

It’s almost a no bake pie: Besides baking the crust, everything else isn’t baked at all, so it’s great for making ahead of time.
It has layers: You have a nutty crust, a cream cheese layer, a chocolate pudding layer, and it’s topped with whipped cream.
It has the best flavor: Forget the store-bought pies. This homemade pie has a made-from-scratch taste that you can’t get from a store.

Here’s What You Need to Make a Chocolate Possum Pie

This is just a brief overview of what you’ll need to make this pie. For the full list of recipe instructions, scroll down to the recipe card.

pecan crust ingredients on a gray background — Pecan Crust Ingredients

chocolate pudding layer ingredients on a gray background — Chocolate Pudding Layer Ingredients

cream cheese layer ingredients on a gray background — Cream Cheese Layer Ingredients

Pecans: Toasted pecans are mixed with other pantry staples to make a nutty crust.
Cornstarch: It’s needed to thicken the chocolate layer so that you get beautiful slices.
Chocolate: I find that chocolate bars melt easier than chocolate chips. Try semi-sweet if you want a sweeter filling and bitter-sweet if you prefer a deeper chocolate taste.

It’s Not Hard to Make This Chocolate Layer Pie

Step One: Make the Crust

pecan crust ingredients crushed in a food processor — Toast the pecans, mix them with flour, butter, and a bit of salt.

pecan crust in a glass pie plate flattened out with a measuring cup — Press the mixture into a pie dish and bake until it’s firm.

Step Two: Create the Cream Cheese Layer

Make sure to chill this layer in the fridge before adding the chocolate layer.

cream cheese layer ingredients combined in a glass bowl with a spoon — Beat cream cheese with a bit of powdered sugar, cream, vanilla, and salt until smooth.

cream cheese layer spread on top of the pecan crust with a spatula — Spread it over your cooled pie crust.

Step Three: Prepare the Chocolate Layer

Let this layer chill before adding the whipped cream.

half and half, sugar, salt, cornstarch, and egg yolks in a glass measuring cup with a spoon — Heat your half-and-half with sugar and salt. Then, temper it with whisked egg yolks and cornstarch.

saucepan with tempered egg custard with chopped chocolate on top and a whisk — Add the chocolate and whisk until it’s fully melted.

saucepan with a whisk mixing the chocolate pudding layer — Cook the mixture until thickened.

chocolate pudding layer in a glass bowl with plastic wrap on top — Let it cool and place a piece of plastic wrap on top to prevent a film from forming.

chocolate pudding in a pie crust on a gray background — Pour the cooled chocolate mixture on top of the cream cheese layer.

Step Four: Top with Whipped Cream

whipped cream ingredients in a glass bowl with a spatula — Whip heavy cream with a touch of powdered sugar and vanilla until soft peaks form.

fully assembled possum pie on a gray background — Spread it on top, and sprinkle with reserved toasted pecans.

Change Up Some of the Ingredients

Crust: You can swap the pecan crust with an Oreo crust, homemade graham cracker crust, or store-bought crust.
Toppings: The pie is topped with toasted pecans, but chocolate curls or a cherry would also be delicious. You can also add caramel sauce on top for extra indulgence.
Pecans: If you’re not a fan of pecans, you could also use walnuts.

The Best Way to Store and Make Ahead

Store the Possum Pie in an airtight container in the fridge for up to 4 days.

If you’re planning ahead, assemble the pie and chill it for up to 2 days. You can add the whipped cream just before serving.

You can also wrap the pie in plastic wrap and aluminum foil and pop it in the freezer for up to 3 months. Make sure to let it thaw in the fridge overnight before serving.

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