Possum Pie Recipe
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This classic Arkansas Possum Pie Recipe is an old-fashioned Southern dessert made with layers of creamy cheesecake filling, rich chocolate pudding, and whipped topping all tucked inside a buttery pecan crust. This layered chocolate dessert is perfect for holidays, potlucks, and family gatherings like my No Bake Baileys Cheesecake.
Featuring three delicious and indulgent layers, this Arkansas Possum Pie is a fantastic make-ahead dessert that's a guaranteed crowd pleaser! Just like my Chocolate Wafer Icebox Cake or my No-Bake Mini Chocolate Tarts, this dish requires no baking and includes rich chocolate flavor.
Quick Look: Possum Pie
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 5 hours 35 minutes
- 👨👩👧👦 Servings: 8
- 📊 Calories: ~315 kcal per serving
- 🥣 Ingredients: shortbread cookies, pecans, butter, cream cheese, powdered sugar, heavy cream, vanilla, granulated sugar, cocoa powder, whole milk, cornstarch, egg yolks, Cool Whip
- ⭐ Difficulty: Easy, great for holidays and events
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Why You'll Love This Recipe
Crowd Favorite: Thanks to layers of cream cheese filling, homemade chocolate pudding, and light whipped topping--all served in a crunchy pecan cookie crust--this dessert will be a major hit wherever you take it.
Nostalgic Flavors: Everybody will love the comforting and nostalgic flavors of this classic Southern dessert.
Easy to Make: With no baking involved, all you have to do is assemble and let this possum pie sit in the fridge until it's time to enjoy.
For even more no-bake dessert recipes, try my No-Bake Key Lime Pie or this No-Bake Strawberry Cool Whip Pie!
Ingredients Needed
- Shortbread Cookies: Lorna Doone cookies work great, but feel free to use your favorite shortbread.
- Pecans: You can leave the pecans out if you prefer.
- Cocoa Powder: You can use dark cocoa for an extra-rich pudding.
- Whipped Topping: I usually use Cool Whip, but you can also use my Homemade Cool Whip.
How to Make this Possum Pie Recipe
- Step 1: Add the cookies to a food processor and pulse until you have crumbs.
- Step 2: In a large bowl, combine cookie crumbs, melted butter, and finely chopped pecans.
- Step 3: Spray a 9-inch pie pan with nonstick spray and press the crust into the bottom
- Step 4: In another bowl, beat together softened cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
- Step 5: Add cream cheese layer to the crust and set aside in the fridge.
- Step 6: To make the pudding, combine granulated sugar, cocoa powder, and cornstarch in a saucepan.
- Step 7: Combine milk and egg yolks in a separate bowl.
- Step 8: Add the milk mixture to the saucepan over medium-high heat, whisking continuously for 5 to 6 minutes until a pudding forms. Let cool about 15 minutes.
- Step 9: Spoon the pudding on top of the cream cheese layer. Refrigerate for at least 5 hours
- Step 10: Top with Cool Whip and add chocolate shavings and pecans if desired.
Recipe Tips
- If you don't have a food processor, add the cookies to a large plastic bag and crush them with a rolling pin.
- 5 hours is the minimum time required, but overnight works even better.
- Toast the pecans for a warmer, nuttier flavor.
- You can also dust the top of your possum pie with some cocoa powder.
Recipe FAQ's
Possum Pie gets its unusual name because the dessert “plays possum.” Just like a possum hides or disguises itself, this pie hides its rich, creamy layers underneath a fluffy whipped topping. Once you cut into it, you discover all the delicious layers of cream cheese, chocolate pudding, and buttery crust hiding inside.
Yes, using a graham cracker crust is great if you want something slightly easier or if you want to make this recipe without nuts.
Store the leftovers covered in the fridge for up to 4 days.
You can freeze possum pie for up to 3 months or so, but I recommend you leave off the whipped cream layer if you're going to do this. Thaw and finish assembling when it's time to serve the pie.
Yes, possum pie is considered a classic old-fashioned Southern dessert that’s especially popular in Arkansas and throughout the South.
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Possum Pie Recipe
Equipment
Ingredients
- 2 cups Lorna Doone shortbread cookie crumbs about 30 cookies
- 1/4 cup pecans finely chopped
- 7 tablespoons butter melted
Cream Cheese Layer
- 1 (8 ounce) cream cheese softened
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla
Chocolate Pudding
- 1 cup granulated sugar
- 1/2 cup cocoa powder spoon and leveled
- 1 1/4 cups whole milk
- 2 1/2 tablespoons cornstarch
- 3 egg yolks
Whipped Topping
- 1 (8 ounce) container cool whip Or homemade
- chocolate shavings and chopped pecans optional
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Instructions
For the Cookie Crust
- Spray a 9 inch pie plate with non stick cookie spray and set aside.
- Add the shortbread cookies to a food processor and pulse until crumbs are formed. You can also add the cookies to a ziplock freezer bag and smash the cookies with a wooden spoon or rolling pin.
- Add the cookie crumbs, pecans, and butter to a large bowl and mix until combined.
- Place the crumb mixture into the prepared pie dish and using a glass or measuring cup pack the crumb mixture down firmly into the dish.
Cream Cheese Layer
- In a large bowl, add the softened cream cheese, powdered sugar, heavy cream, and vanilla, and using a hand mixer, beat until creamy.
- Spread the cream cheese mixture over the cookie crust. Chill in the fridge while you make the pudding.
Pudding Layer
- In a medium saucepan, add the granulated sugar, cocoa powder, and cornstarch and stir until combined.
- In a medium bowl, add the milk and egg yolks and whisk until incorporated.
- Add the milk mixture to the sugar and cocoa powder and whisk. Heat on medium-high heat for about 5-6 minutes or until it thickens into a pudding mixture. Whisk continually do it gets fully incorporated. Let cool 15 minutes.
- Spread the pudding mixture over the top of the cream cheese mixture evenly. Cover with plastic wrap and chill for at least 5 hours.
Cool Whip Topping
- Spread the cool whip evenly over the pudding layer.
- Sprinkle chocolate shavings and chopped pecans over the top and serve!
