As I get ready to end my food tour of Arkansas and head to California (my favorite), I wanted to end it on a sweet note. While researching recipes, I kept coming across “possum pie” and just knew I had to make it.
Consisting of three layers (cream cheese, chocolate pudding and Cool Whip), this pie is pure bliss. While the main ingredients for the pie are easy, the crust was a challenge. This was my first time cutting butter into flour and let me just say, what an awesome first time experience.
Cutting butter into flour is something I need to practice. My first time wasn’t so bad but I need to improve, especially since I want to flourish in my baking skills. For more details on this technique, check out this great article from Our Best Bites.
I got through my first time cutting butter into flour with two knives and my hands. My crust came out better than expected, but could use some improvement. While far from perfect, I am proud of my efforts and this is why I decided to embark on this culinary tour of America. Not only will I learn about the history of each state, I will improve my culinary skills with each recipe I recreate.
As I went through each step of making this pie, I began to get excited. Each layer was making my mouth water and I could not wait to taste the final product.
Finally my possum pie was done and I was very pleased with the end result. The crust was buttery and flaky, and held together better than I anticipated.
After reading up on it’s history, I love the story behind this pie. Much of what I learned about possum pie came from the website, Arkansas Life:
“The pie is so-named because it “plays possum”—in this case, representing itself as something else. The traditional pie starts with a sandy bottom, a mix of flour and pecan pieces pressed directly into the pie pan and blind-baked before assembly. The rest of the pie isn’t baked, though I have seen a few versions that did bake the custard before the rest went on. Into the crust goes a soured cream-cheese layer, and then a layer of rich chocolate custard. On top, a layer of whipped cream topped with pecan bits hides the chocolate layer. If you don’t know the chocolate is in there, it looks like some sort of strange pecan-cream-pie hybrid.”
As soon as the pie was ready, my kids and I anxiously dug in and could not help but smile. I mean, who doesn’t love chocolate, cream cheese and Cool Whip? I dream of going to Arkansas someday so I can try this pie.
I hope you enjoy this recipe and would love to hear your feedback.
- 1½ sticks butter
- 2 cups flour
- 2 cups crushed pecans, separated
- 1 8-ounce package cream cheese, room temperature
- 1 cup confectioners’ sugar
- 12 ounces Cool Whip, divided
- 1 box milk chocolate instant pudding
- 1 box chocolate fudge instant pudding
- 3 cups milk
- Heat oven to 350 degrees. Cut butter into flour to make crumbly pastry dough.
- Add 1 cup crushed pecans. Press into two 8- or 9-inch pie pans (or one 13- by 9-inch casserole). Bake 15 minutes or until flour starts to brown. Remove and cool.
- Cream together cream cheese and confectioners’ sugar. Add six ounces of Cool Whip and beat until fluffy. Spread over bottom of both pies.
- Blend together both pudding mixes with milk. Pour in on top of the cream cheese mixture and allow to set.
- Spread remaining Cool Whip over the top of both pies and sprinkle with pecans.
- Makes two pies