Arkansas Possum Pie #chocolate #desserts

I simply needed to incorporate this amusingly named Arkansas most loved as a feature of my American Eats arrangement. Not exclusively is it unbelievably prominent and discovered everywhere throughout the province of Arkansas, however my interest was quickly aroused by the name possum pie.

Honestly, I was both calmed and somewhat disillusioned to discover that possum pie is anything but an exquisite meat pie made with real possum all things considered, but instead a scrumptious treat recipe with a sandy walnut shortbread outside and layers of cream cheddar, chocolate pudding, and improved whipped cream.

Possum pie is now and again called by different names too, similar to Chocolate Layer Pie, Chocolate Rich, or Four Layer Delight.No matter what you call it, it's a flavorful sweet for anyone who cherishes chocolate cream pies! Furthermore, truly, I figure my preferred part may be the walnut shortbread outside that preferences more like a walnut sandies treat than a pie hull.

Also try our recipe Birthday Cake Pie

Arkansas Possum Pie is a velvety, layered chocolate and cream cheddar pie in a walnut shortbread hull that makes certain to please!

INGREDIENTS
PECAN SHORTBREAD CRUST

•  1 cup all-purpose flour
•  1/2 cup butter
•  1/4 cup brown sugar
•  3/4 cup pecans, chopped

CREAM CHEESE LAYER

•  6 ounces cream cheese, softened
•  1/2 cup powdered sugar
•  2 tablespoons heavy cream

PUDDING LAYER

•  1 cup sugar
•  1/3 cup cocoa powder
•  3 tablespoons cornstarch
•  2 tablespoons all-purpose flour
•  Pinch of salt
•  3 egg yolks
•  2 cups whole milk
•  2 tablespoons butter
•  1 teaspoon vanilla

WHIPPED CREAM TOPPING

•  1/2 cup heavy whipping cream
•  2 tablespoons powdered sugar
•  1/2 teaspoon vanilla
•  1-2 tablespoons chopped pecans
•  grated chocolate

INSTRUCTIONS
CRUST

1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

CREAM CHEESE FILLING

1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

CHOCOLATE LAYER

1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

WHIPPED CREAM TOPPING

1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

Read more our recipe : The Mistletoe Kiss Cocktail

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