Go Back
–+ servings
Homemade Possum Pie slice on a white plate, showing creamy vanilla and chocolate layers under a golden pecan crust with a fork beside it in soft natural light.

Possum Pie

A classic Southern layered dessert from Arkansas made with a pecan crust, cream cheese filling, chocolate pudding, and whipped cream. Despite the name, there’s zero Possum Pie—just pure creamy, crunchy, chocolatey goodness that looks fancy but takes under an hour to make.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Possum Pie, Possum pie in Little Rock, Possum pie ingredients, Possum pie recipe Pioneer Woman, Possum pie Taste of Home, Possum pie with instant pudding, Why is it called possum pie
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12
Calories: 420kcal
Cost: $11

Equipment

  • 1 9-inch pie pan (Glass or ceramic preferred)
  • 1 Electric mixer (Hand or stand mixer)
  • 3 Mixing bowls (Small, medium, and large)
  • 1 Rubber spatula (For spreading layers)
  • 1 Whisk (For pudding)
  • 1 set Measuring cups and spoons

Ingredients

Pecan Crust

  • 1 cup Pecans - Finely chopped
  • 1 cup All-purpose flour
  • ½ cup Butter - Melted
  • 2 tablespoon Sugar
  • ¼ teaspoon Salt

Cream Cheese Layer

  • 8 oz Cream cheese - Softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Whip or whipped cream - Folded in gently

Chocolate Pudding Layer

  • 2 boxes (3.9 oz) Instant chocolate pudding mix
  • 3 cups Cold milk - Whole milk preferred
  • 1 teaspoon Vanilla extract - Optional

Topping

  • 1½ cups Whip or whipped cream For top layer - For top layer
  • ¼ cup Pecans - Chopped, for garnish
  • 2 tablespoon Chocolate shavings - Optional, for garnish

Instructions

  • Preheat oven to 350°F (175°C). Mix chopped pecans, flour, melted butter, sugar, and salt. Press firmly into a 9-inch pie pan.
  • Bake for 10 minutes or until fragrant and lightly golden. Cool completely before adding the next layer.
  • eat softened cream cheese and powdered sugar until smooth. Add vanilla and mix again. Fold in half of the Cool Whip gently.
  • Spread cream cheese mixture evenly over the cooled crust. Smooth with a spatula.
  • Whisk pudding mix and milk for 2 minutes until thick. Let stand 5 minutes to set. Add vanilla if desired.
  • Spread pudding gently over cream cheese layer. Chill in refrigerator for at least 4 hours or overnight.
  • 7Garnish with chopped pecans and chocolate shavings before serving.
  • Slice cleanly to reveal distinct layers.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 420kcal | Carbohydrates: 35g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 25g | Vitamin A: 900IU | Calcium: 80mg | Iron: 1.5mg