Arkansas Possum Pie
This is an incredible layered pie starting with a shortbread crust with pecans! @mostdeliciouslife.com
Ingredients
Crust
- 1 cup flour
- ½ cup butter, melted
- ¼ cup brown sugar
- ¾ cup pecans, chopped
Layer 1
- 6 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 Tbsp whole milk
Layer 2
- 1 cup sugar OR you can substitute 1 box Jello instant chocolate pudding + 1 box Jello instant chocolate fudge pudding + 1¾ cups milk for the chocolate layer.
- ½ cup baking cocoa
- 3 Tbsp cornstarch
- 1 Tbsp flour
- ⅛ tsp salt
- 3 egg yolks
- 2 cups whole milk
- 2 Tbsp butter
- 2 tsp vanilla
Topping
- 1 cup heavy whipping cream **You can substitute Cool Whip for this layer.
- 3 Tbsp powdered sugar
- 1 tsp vanilla
Garnish
- 1 Symphony chocolate bar with almonds and toffee pieces, chopped
Instructions
- Preheat oven to 350°.Mix together crust ingredients and press into 9-inch pie plate. Bake for 16-17 minutes. Cool. **You can cool it in the refrigerator to speed up the process.
- For Layer 1, use beaters to mix the cream cheese, powdered sugar and milk. Spread on the bottom of cooled pie crust.
- For Layer 2, Mix all dry ingredients together. Whisk together milk and egg yolks in a medium sauce pan.
- Whisk the dry ingredients into the milk mixture and cook and stir over medium-high heat until mixture bubbles and thickens, about 5-7 minutes. Watch carefully: Pudding can thicken VERY suddenly.
- Remove from heat and stir in butter and vanilla. Spread in flat pan and cover with cling wrap, pressing right against the pudding to prevent a skin forming. Refrigerate 20-30 minutes.
- Whisk the cooled pudding and spread on top of cream cheese layer. Cover with cling wrap and refrigerate for 2 hours.
- For whipped topping, whip the heavy cream with a hand mixer until fairly firm peaks are formed. Whip in powdered sugar and vanilla. Spread over chocolate layer.
- Top with chopped Symphony bar.