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This homemade chocolate pudding pie is easy to make and so much better than store-bought! (Arkansas Possum pie)
Once you learn how easy it is to make chocolate pudding at home, you’ll never go back. The pecan crust is to die for, and the homemade whipped cream is the cherry on top!
Ingredients for Arkansas Possum Pie
- All-purpose flour
- Butter
- Brown sugar
- Chopped pecans
- Salt
- Granulated sugar
- Unsweetened cocoa powder
- Cornstarch
- Egg yolks
- Milk
- Butter
- Vanilla extract
- Cream cheese
- Heavy whipping cream
- Powdered sugar
- Grated chocolate, optional
- Black cherries in syrup, optional
How to Make Arkansas Possum Pie
1. Make the crust: preheat the oven to 350 F. While the oven is preheating, using a fork, mix the flour, brown sugar, chopped pecans, pinch of salt, and melted butter, until well combined. Press this mixture into the bottom of a 9-inch pie plate.
2. Bake for 15-20 minutes until slightly brown around the edges. Place the crust in the freezer to cool down completely.
3. Make chocolate pudding: whisk together the sugar, cocoa powder, cornstarch, flour, and salt, in a medium-sized saucepan. In a separate bowl, whisk together the egg yolks and milk.
4. Add the milk mixture to the cocoa mixture and whisk until well combined. Cook over medium heat until thick and bubbly, about 7-10 minutes. Remove from heat and stir in the butter and vanilla extract until the butter melts completely.
5. Transfer the pudding to a shallow dish and cover with plastic wrap directly over the surface of the pudding. Refrigerate for 30 minutes. Remove the plastic wrap and stir before adding it to the pie.
6. Make the cream cheese layer: using a hand-held or stand mixer, mix the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
7. Assemble the pie: spread the cream cheese mixture over the cold crust, spoon the chocolate pudding over the cream cheese mixture and smooth with a spatula. Cover with plastic wrap and refrigerate for 4 hours until fully set.
8. Make the whipped cream: just before serving and using the whisk attachment of your stand or hand-held mixer, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chocolate pudding, and serve with shaved chocolate and cherries on top. Enjoy!
Can I Use Instant Chocolate Pudding and Cool Whip?
Yes, you can. Add a little less milk to the store-bought instant pudding than what is called for in the instructions. This will make a thicker, easier to slice, pudding.
Cool Whip can be used instead of homemade whipped cream for ease and convenience.
SAVE THIS ARKANSAS POSSUM PIE TO YOUR FAVORITE PINTEREST BOARD!
How to Serve Arkansas Possum Pie?
I like to serve this pie with shaved milk chocolate and dark cherries in syrup on top. You can also add chopped pecans for a crunchy bite!
Homemade chocolate pudding pie is so much better than store-bought!
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Arkansas Possum Pie
This homemade chocolate pudding pie is easy to make and so much better than store-bought!
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1 cup chopped pecans
- ¼ cup brown sugar
- Pinch of salt
- ½ cup unsalted butter, melted
For the chocolate pudding:
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 tbsp cornstarch
- Pinch of salt
- 1 tbsp all-purpose flour
- 3 egg yolks
- 2 cups milk
- 1 ½ tsp vanilla extract
- 2 tbsp butter
For the cream cheese layer:
- 8 oz cream cheese, softened to room temperature
- 2 tbsp heavy whipping cream
- 2 tbsp milk
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the whipped cream topping:
- 2 cups heavy cream
- ½ cup powdered sugar
- Grated milk chocolate, optional
- Black cherries in syrup, optional
Instructions
- Make the crust: preheat the oven to 350 F. While the oven is preheating, using a fork, mix the flour, brown sugar, chopped pecans, pinch of salt, and melted butter, until well combined. Press this mixture into the bottom of a 9-inch pie plate.
- Bake for 15-20 minutes until slightly brown around the edges. Place the crust in the freezer to cool down completely.
- Make chocolate pudding: whisk together the sugar, cocoa powder, cornstarch, flour, and salt, in a medium-sized saucepan. In a separate bowl, whisk together the egg yolks and milk.
- Add the milk mixture to the cocoa mixture and whisk until well combined. Cook over medium heat until thick and bubbly, about 7-10 minutes. Remove from heat and stir in the butter and vanilla extract until the butter melts completely.
- Transfer the pudding to a shallow dish and cover with plastic wrap directly over the surface of the pudding. Refrigerate for 30 minutes. Remove the plastic wrap and stir before adding it to the pie.
- Make the cream cheese layer: using a hand-held or stand mixer, mix the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
- Assemble the pie: spread the cream cheese mixture over the cold crust, spoon the chocolate pudding over the cream cheese mixture and smooth with a spatula. Cover with plastic wrap and refrigerate for 4 hours until fully set.
- Make the whipped cream: just before serving and using the whisk attachment of your stand or hand-held mixer, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chocolate pudding, and serve with shaved chocolate and cherries on top. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 598Total Fat: 50gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 20gCarbohydrates: 62gFiber: 2gSugar: 44gProtein: 9g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.