ARKANSAS POSSUM PIE RECIPE
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!
I just needed to encompass this hilariously named Arkansas favourite as a part of my American Eats series. not only is it fairly famous and found all over the country of Arkansas, however my interest changed into right now piqued by using the name possum pie. As quickly as I saw this on a list of famous Arkansas recipes i used to be simultaneously repulsed and intrigued.
One theory at the back of the unusual and surprising name is that possum pie is so-named for pretending to be some thing that it’s not – in this example hiding the chocolate filling underneath a layer of whipped cream. every other principle is that it’s simply known as possum pie because of it’s similar coloring to the handiest marsupial in North the us.
It’s a delicious dessert for all of us who loves chocolate cream pies! And sincerely, I suppose my favourite part is probably the pecan shortbread crust that tastes more like a pecan sandies cookie than a pie crust.
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.
