Awesome Arkansas Possum Pie


Arkansas Possum Pie Best Of Arkansas Possum Pie











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






  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter,
    flour, brown sugar and pecans by stirring with a fork.  

  2. 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






  1. 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






  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt
    in a medium saucepan and whisk well.

  2. 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. 

  3. 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. 

  4. 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






  1. 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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