I got up really early Tuesday so I could go cook some possum with the THV11 This Morning crew as part of their Foods Unique to Arkansas series. It wasn’t just any old possum though; it was this Possum Pie that shows up in one form or another across the state.
Let’s get this straight. In no shape, form or fashion would I EVER.EVEN.CONSIDER eating possum much less cooking it. For those of you who enjoy that critter in whatever preparation is your favorite, you may most certainly have my share.
But I will most definitely eat this pie.
I’m giving away a copy of Kat Robinson’s Arkansas Pie: A Delicious Slice of the Natural State. You can enter the giveaway HERE by telling me in the comments about your favorite pie. Or pies. Go ahead.
Arkansas Possum Pie
2014-11-17 06:43:19
Pecan Shortbread Crust
- 2 cups all-purpose flour
- 12 Tablespoons frozen unsalted butter, grated
- 1 ½ cups finely chopped toasted pecans
First Layer
- 8 ounces room temperature cream cheese
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 8 ounces non-dairy whipped topping (Cool Whip)
Second Layer
- 1 3.5-ounce box dark chocolate instant pudding
- 1 3.5- ounce box chocolate fudge instant pudding
- 3 cups cold whole milk
Third Layer
- 8 – 10 ounces Cool Whip
- ¾ cup chopped, toasted pecan
- Dark chocolate bar for garnish
Pecan Shortbread Crust
- Pulse all of these ingredients together in a food processor. Alternatively, mix thoroughly with an electric mixer or by hand.
- Press into the bottoms and up the sides of 2 10-inch pie plates or 1 9 x 13-inch cake pan. Place in the refrigerator until ready to bake.
- Preheat oven to 350 degrees. Bake crusts for approximately 12 – 15 minutes until lightly golden; set aside to cool completely. These can be frozen at this point.
First Layer
- Beat all ingredients together until smooth. Evenly distribute this filling over the pecan shortbread crust. Refrigerate while preparing the chocolate layer.
Second Layer
- Beat the puddings with the milk until smooth and thickened. Distribute the chocolate layer over the cream cheese layer.
- (The pies may be frozen at this point, if desired.)
Third Layer
- Spread the Cool Whip over the chocolate layer. Sprinkle with chopped pecans and grate some of the dark chocolate bar over the top.
Notes
- While the pie can be frozen after adding the top Cool Whip layer, I do not recommend it. It just never looks as pretty.
- You can vary the flavor of the pie by using other flavors of instant pudding and nuts: pistachio/pistachios, lemon/almonds, butterscotch/walnuts, etc.
Dining With Debbie https://diningwithdebbie.net/
Well, that looks delicious. Seriously, I thought roadkill was involved. So glad it’s mostly chocolate. 🙂
You are too funny!
Debbie…loved watching you this morning. My favorite pies are coconut, chocolate and lemon.
I plan to try this one for thanksgiving.
It is really easy and tasty:) Thanks for watching.
I have never been a huge fan of overly sweet desserts, but I have always been a sucker for possum and pecan pies! #guiltypleasures
Funny!