Arkansas Possum Pie is a rich, layered chocolate and cream cheddar pie in a pecan shortbread outside that is certain to please!
I simply needed to incorporate this entertainingly named Arkansas most loved as a major aspect of my American Eats arrangement. Not exclusively is it extraordinarily prevalent and discovered everywhere throughout the province of Arkansas, yet my interest was promptly aroused by the name possum pie. When I saw this on a rundown of prominent Arkansas formulas I was all the while repelled and interested.
Honestly, I was both alleviated and somewhat baffled to discover that possum pie is certifiably not an appetizing meat pie made with genuine possum all things considered, but instead a scrumptious treat formula with a sandy pecan shortbread covering and layers of cream cheddar, chocolate pudding, and improved whipped cream.
One hypothesis behind the uncommon and stunning name is that possum pie is so-named for professing to be something that it's not – for this situation concealing the chocolate filling underneath a layer of whipped cream. Another hypothesis is that it's simply called possum pie as a result of it's comparable shading to the main marsupial in North America.
Possum pie is here and there called by different names also, similar to Chocolate Layer Pie, Chocolate Lush, or Four Layer Delight. Regardless of what you call it, it's a flavorful pastry for anyone who adores chocolate cream pies! Furthermore, truly, I figure my preferred part may be the pecan shortbread covering that preferences more like a pecan sandies treat than a pie outside layer.
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Ingredients
Pecan Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup butter
- 1/4 cup brown sugar
- 3/4 cup pecans, chopped
Cream Cheese Layer
- 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Pudding Layer
- 1 cup sugar
- 1/3 cup cocoa powder
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Pinch of salt
- 3 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons chopped pecans
- grated chocolate
Instructions
Crust
- Preheat the oven to 350 degrees F. Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.
- Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.
- Cream Cheese Filling
- In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust.
Chocolate Layer
- Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well.
- In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.
- Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined. Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.
- When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours until set.
Whipped Cream Topping
- Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed. Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.
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