Arkansas Possum Pie
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Chocolate, cream, and nostalgia in one bite.
Ingredients:
For the pecan crust
This treat comes from Simply Recipes. Explore more ideas in our forum now!
Layers of joy, straight from the South. Image Source: Simply Recipes
Ingredients:
For the pecan crust
- 1 cup (120g) all-purpose flour
- 3/4 cup (85g) finely chopped pecans
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (57g) powdered sugar
- 2 tablespoons heavy whipping cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (21g) cocoa powder
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 3 ounces (85g) bittersweet chocolate, finely chopped (about 2/3 cup)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped pecans, for garnish
- Preheat the oven to 350°F.
- Prepare the crust: Stir the flour, pecans, sugar, and salt together in a medium bowl until combined. Stir in the melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a standard 9-inch pie plate.
- Bake the crust: Bake until set and lightly golden, 18 to 20 minutes. The crust may puff slightly while baking. If necessary, gently tamp it down with a flat-bottomed measuring cup or glass immediately after baking. Let cool slightly on a wire rack, about 20 minutes.
- Meanwhile, make the cream cheese filling: While the crust is cooling, prepare the cream cheese filling by whisking the cream cheese, sugar, and cream together in a medium bowl until smooth and creamy. Set aside.
- Prepare the chocolate filling: Whisk the sugar, cocoa, cornstarch, and salt together in a medium saucepan until evenly combined. Gradually whisk in milk. Cook over medium-low heat, whisking constantly, until the mixture begins to bubble and is thickened into a pudding consistency, about 8 minutes. Remove from the heat and whisk in the chocolate and butter until melted. Stir in the vanilla extract. Set aside to cool slightly for 5 minutes.
- Assemble the pie: Spread the cream cheese filling into the bottom of the cooled pecan crust, smoothing it into an even layer. Pour the chocolate filling evenly over the cream cheese filling. Press a sheet of plastic wrap directly onto the surface of the chocolate filling. Chill until pie is set, at least 6 hours or up to 2 days.
- Make the topping and serve: When ready to serve, prepare the whipped cream topping by whisking the cream, sugar, and vanilla together in a large bowl until the mixture holds stiff peaks. Spread the topping over the chilled pie and garnish with chopped pecans. Serve chilled. If you’re making this pie ahead, wait to make and add the whipped cream until just before serving. The finished pie will keep for a couple of hours in the fridge after the whipped cream is added.
This treat comes from Simply Recipes. Explore more ideas in our forum now!
