This Possum Pie recipe features layers of cream cheese, chocolate pudding, and fluffy whipped cream in a buttery salted pecan shortbread crust. It’s an easy chilled dessert that’s fun and decadent!
Thanksgiving is just a few weeks away and I’m here with another creamy, chilled, layered dessert (did you catch my pumpkin pie in a jar?!) to add to your dessert buffet. Say “Hello!” to the fabulously creamy and chocolatey Possum Pie!
Why We ❤️ This Possum Pie Recipe
My family adores a creamy chilled layered dessert. Here’s why this recipe is a hit:
- Easy & fun to make! Just press in the simple crust and bake it. Then mix together each layer (none of these are baked) and spread them over the cooled crust. It’s fun to get the kids involved with making these layers!
- Ultra creamy heaven. There’s layers of tangy cream cheese, luscious chocolate pudding, and fluffy whipped cream in every bite.
- Crowd-pleasing. Possum pie is one of those desserts that makes you feel like a kid again. Everyone loves it!
What Is Possum Pie?
Possum pie is a classic Southern dessert that hails from the state of Arkansas. It features layers of chocolate pudding, cream cheese, and whipped cream in a golden pecan crust. It’s strikingly similar to the layered chocolate pudding dessert I grew up on that many people know as the Robert Redford Dessert. Also, it’s very much like Chocolate Lasagna, Chocolate Lush, Four Layer Delight, and Chocolate Layer Pie.
So, why is it called Possum Pie? I learned that this pie earned its unusual name because it “plays possum” by hiding other layers under its whipped cream topping. (The dessert does not actually contain possum meat. 😅 Whew!)
Recipe Ingredients
I’m breaking down each layer of this Arkansas possum pie, showing you the ingredients for the crust, cream cheese layer, chocolate pudding layer, and whipped cream topping. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.
crust
- Flour – All-purpose flour + pecans create the sturdy pie base.
- Pecans – I like to use roasted, salted pecans. Trader Joe’s is a great brand for this.
- Brown sugar – Light brown sugar offers a touch of delicious sweetness.
- Butter – I use unsalted butter. If your pecans do not include salt, add in 1/4 teaspoon of kosher salt.
- Honey – This adds another layer of sweetness plus helps to bind the crust ingredients.
cream cheese layer
- Cream cheese – I use full-fat cream cheese for the richest flavor and texture.
- Powdered sugar – This offers fluffy sweetness.
- Sour cream – I use full-fat sour cream.
- Vanilla – Use only pure vanilla extract for the very best flavor (not imitation vanilla).
- Cool Whip – I use the regular or extra creamy variety.
chocolate Pudding layer
- Chocolate pudding – I use Jello-O brand Chocolate Fudge Instant Pudding & Pie Filling.
- Half & half – This adds creaminess and rich flavor.
- Vanilla – Again, use only pure vanilla extract for the best flavor.
- Instant espresso powder – This enhances the chocolate flavor, making it taste richer and deeper.
- Salt – Just a little bit compliments the chocolate in a lovely way.
whipped cream Topping
- Heavy cream – Make sure it’s chilled for easy whipping.
- Instant vanilla pudding mix – I add a little bit of dry vanilla pudding mix to the whipped cream. This offers added flavor, a thicker consistency, and stability to the whipped cream.
- Cool Whip – This adds dreamy fluffiness to the top layer of whipped cream.
How To Make Possum Pie
The secret to a visually stunning possum pie is to create distinct layers. Here’s how to make it! Scroll to the bottom of the post for the full recipe card.
To make the crust
- Prep. Preheat the oven to 350°F. Grease a 9″ deep-dish pie dish with non-stick spray; set it aside.
- Make the crust. Combine the crust ingredients. Press the mixture onto the bottom and sides of the pie dish into an even thickness.
- Bake. Pop it into the oven for 15-18 minutes, or until golden brown. Remove it from the oven and set aside to cool completely.
For the Cream cheese layer
- Beat, then fold. Beat the cream cheese, powdered sugar, sour cream, and vanilla until light and fluffy. Then gently fold in the Cool Whip.
- Spread. Add the cream cheese mixture to the crust and spread it out into an even layer.
- Chill. Place pie in the freezer while you prepare the pudding layer.
For the chocolate Pudding layer
- Combine. First whisk the pudding mix and half & half for 2 minutes. Then stir in the vanilla, espresso powder, and salt.
- Spread. Slowly pour the mixture over the chilled cream cheese layer. Spread it out evenly, taking care to not mix the layers together.
- Chill. Place the pie back in the freezer to continue chilling.
Make the whipped cream Topping
- Beat, then fold. Using an electric mixer, beat heavy cream and vanilla pudding mix until stiff peaks form. Fold in the Cool Whip.
- Spread. Add whipped cream mixture over the chilled chocolate layer, spreading it evenly over the pie. This is the final layer; feel free to make some pretty swoops with a spatula or spoon.
- Chill. Refrigerate overnight or at least 6 hours. Garnish with chopped pecans and/or chocolate curls right before serving.
Tips & variations
Here are a few of my top tips for making this sweet southern treat. I’ve also listed some ways you can change it up.
- Cool the pie crust. Be sure to the crust cool completely before adding the first layer. If the crust is still warm, it will cause the first layer to get melty.
- Soften the cream cheese. To ensure that the cream cheese is creamy and lump-free, make sure that it is softened to room temperature.
- Chill each layer. These pie pieces are most stunning when the layers are very distinct. So make sure that each layer is spread evenly and then chill the pie in the freezer before adding the next layer. Chilling helps make each layer more sturdy.
- Make mini pies. Press the crust mixture into mini pie dishes and bake for 5-10 minutes, or until golden. Continue with the recipe as usual, using smaller quantities for the layers, for individually sized treats.
- Go caffeine-free. Skip the instant espresso powder in the chocolate mixture for a family-friendly dessert.
- Like berries with your chocolate? Sprinkle fresh berries over the top of individual pieces of pie. Or drizzle with fresh raspberry sauce or strawberry sauce.
- Use a store-bought crust. If you’re allergic to nuts or simply don’t like nuts, use a store-bought graham cracker pie crust instead.
Proper Storage
Place the pie in an airtight container and store in the refrigerator for up to 5 days. You can also cover the pie dish tightly with foil.
More Pie Recipes To Try
Possum Pie
Yield: 8 slices
This Possum Pie recipe features layers of cream cheese, chocolate pudding, and fluffy whipped cream in a buttery salted pecan shortbread crust. It's an easy chilled dessert that's fun and decadent!
Print
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup finely chopped salted roasted pecans (I like Trader Joe's brand)
- ¼ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 2 tablespoons honey
Cream Cheese Layer
- 8 ounces full-fat cream cheese, softened
- ½ cup powdered sugar
- ¼ cup full-fat sour cream
- 1 tablespoon pure vanilla extract
- 4 ounces Cool Whip
Chocolate Pudding Layer
- 1 box (3.9 ounces) Chocolate Fudge Instant Pudding & Pie Filling
- 1½ cups half & half
- 1 teaspoon pure vanilla extract
- ½ teaspoon instant espresso powder
- ½ teaspoon Morton kosher salt
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons Instant Vanilla Pudding Mix
- 4 ounces Cool Whip
Instructions
Crust
- Preheat oven to 350°F. Lightly spray a 9” deep dish pie dish with nonstick baking spray. If you don’t use a deep dish pie pan, you’ll have extra filling left over from each layer (which makes a delicious trifle or pudding cup).
- In a large bowl, combine flour, pecans, and brown sugar. Add melted butter and honey, and stir until well combined.
- Transfer crust mixture to prepared pie dish and press it into an even layer around the bottom and sides – it should be about ¼” thick.
- Bake pie crust for 15-18 minutes, or until golden brown. Set aside at room temperature to cool completely before filling.
Cream Cheese Layer
- Once the pie crust has cooled completely, use the paddle attachment on your stand mixer to cream together cream cheese, powdered sugar, sour cream, and vanilla.
- When cream cheese is light and fluffy, gently fold in the Cool Whip until evenly combined.
- Spread cream cheese layer evenly over bottom of crust and place in the freezer while you prepare the chocolate pudding layer.
Chocolate Pudding Layer
- In a large bowl, whisk together chocolate pudding mix and half & half for two minutes.
- Then stir in vanilla, instant espresso powder, and salt.
- Slowly pour chocolate pudding mixture over the top of the cream cheese layer and spread it into an even layer. Take care not to mix the chocolate layer with the cream cheese layer.
- Place pie back into the freezer while you prepare the whipped cream topping.
Whipped Cream Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream and pudding mix until stiff peaks form.
- Gently fold in Cool Whip until evenly combined.
- Carefully spread whipped cream over the top of the chocolate layer, so it doesn't mix with chocolate pudding layer.
- Refrigerate at least 6 hours (but preferably overnight) before serving. Garnish with chopped pecans and/or chocolate curls and enjoy.
Nutrition Information:
Serving: 1 Calories: 294kcal Carbohydrates: 46g Protein: 9g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Cholesterol: 28mg Sodium: 420mg Potassium: 213mg Fiber: 1g Sugar: 30g Vitamin A: 270IU Vitamin C: 1mg Calcium: 195mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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