Possum Pie

Don’t let the name fool you: There’s no possum in this pie! This dessert is a beloved Arkansas classic with a playful name and decadent layers. The name is a nod to “playing possum,” since the fluffy whipped topping hides all the goodness underneath. But cut one slice, and the secret’s out!

The base of this dreamy pie is a buttery pecan crust that’s crisp and nutty. Next comes a smooth layer of lightly sweetened cream cheese, followed by a rich, silky chocolate pudding (similar to the filling in Ladd Drummond’s favorite chocolate pie!). After it firms up in the fridge, the whole thing is covered with a cloud of whipped cream, hiding the layers until the big reveal.

Here are even more pie recipes and chocolate desserts to try next!

Can you use skim milk instead of whole milk?

Stick with whole milk for this recipe. It helps give both the cream cheese layer and the chocolate layer the right rich, creamy texture. Skim or 2 percent milk won’t give you a filling that’s quite as thick, smooth, and luscious.

Can you make possum pie ahead of time?

Absolutely! Since the homemade pudding needs time to set in the fridge, this pie is perfect for making in advance. The crust can be par-baked up to two days in advance; just let it cool completely, then wrap it in plastic and store it at room temperature. Once filled with the cream cheese layer and pudding, the pie will keep in the fridge for up to two days, covered. For the best texture, add the whipped cream and crunchy pecans just before serving.

Can you freeze possum pie?

Yes, you can. The fully assembled pie can be frozen for up to two months. Thaw it in the refrigerator for a few hours before digging in.