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Arkansas Possum Pie

Arkansas Possum Pie is far more delicious than its name implies. Possum pie has a cookie crust loaded with pudding and cream cheese layers.
Course Dessert
Cuisine American
Prep Time 35 minutes
Servings 8 Servings
Author Rob

Ingredients

FOR THE CRUST:

  • 15 Chessman Shortbread Cookies - crushed into crumbs
  • 2 Tablespoons of Butter - melted
  • 2 Tablespoons of Sugar

FOR THE FILLING

  • 1 large package of Jello Instant Vanilla Pudding - 5.4 ounces
  • 1/2 cup of Ghirardelli Milk Chocolate chips - melted
  • 1 1/2 cups of Milk
  • 1/2 cup of half - n - half
  • 1/2 cup of mini Milk Chocolate Chips

TOPPING:

  • 8 ounces of Cream Cheese - softened
  • 1 cup of Powdered Sugar
  • 1 Tablespoon of Vanilla
  • 2 cups of Heavy Cream

TO TOP:

  • Chocolate Curls - Using a Hershey's candy bar, and a vegetable peeler

Instructions

  • Grease a 9 inch deep dish pie plate, and set aside. In the food processor or blender, add the Chessman Shortbread cookies and pulse into fine crumbs
  • Pour crumbs into a bowl, and add sugar, and melted Butter. 
  • Stir well to blend, and press into the bottom of the pie plate.  Place the pie plate in the freezer to harden crust.
  • n the mixing bowl of a stand mixer, place the Instant Vanilla pudding, and add the Milk and half - n - half, and mix on low speed until blended. Turn off mixer. 
  • Place the Ghirardelli Chocolate chips in a microwave safe bowl, with a few drops of heavy cream, and microwave on 10 second intervals until chocolate is melted.  
  • Stir until smooth, and pour chocolate into mixing bowl with pudding. 
  • Mix on low until blended and thick.  Scrape down the sides of the mixing bowl, and blend again on Medium until smooth and creamy.
  • Fold in the mini chocolate chips.  Remove crust from freezer, and pour pudding mixture into pie plate, and place pie plate back in the freezer. 
  • Rinse out the mixing bowl, and place the softened cream cheese in the mixing bowl.  Add the Powdered Sugar, and Vanilla, and blend on low until mixed. 
  • Turn mixer up to Medium, and blend until smooth and creamy.  Remove from the mixing bowl to a small bowl, and place in the refrigerator. 
  •  Pour the 2 cups of Heavy Cream into the mixing bowl, and mix on Medium high, until stiff peaks form
  • Stop the mixer.  Remove the cream cheese from the refrigerator, and add to the whipped cream.  Blend on medium until well blended and thick.  
  • Remove pie from freezer, and top with Whipped Cream. 
  • Over a piece of Parchment paper, using the vegetable peeler, run the peeler down the side of the Hershey's Candy Bar, allowing the chocolate to curl as the chocolate bar is peeled. 
  • Place Chocolate Curls on top of the Whipped cream topping.  Place pie in the refrigerator for a least 4 hours before serving.  Serve, and Enjoy!