Some comforting dishes from the South | New

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The star of your next spread can be tucked away in the fridge for a surprise treat for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones might just make it their favorite dish.

It’s an Arkansas possum pie, made with three delicious layers and crunchy toppings for a mind-blowing dessert.

In a saucepan, melt butter. Add the flour and stir to combine. Add the crushed pecans and brown sugar. Mix and form at the bottom of a pie plate. Bake for 15-20 minutes at 350 F.

In a separate bowl, add cream cheese and beat until smooth. Add the powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate.

To make the pudding layer, whisk the egg yolks in a bowl then stir in the whole milk.

In a separate bowl, add the sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine.

In a saucepan over medium heat, add the egg mixture followed by the dry mixture and stir. Add the butter and vanilla extract, stirring until the butter is melted.

Pour the pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. When cool, add over the other layers and spread evenly.

Refrigerate the pie overnight.

To make the whipped topping, in a blender, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add the whipped topping on top of the chilled pie.

Drizzle with chocolate syrup and sprinkle with chopped pecans.

Whether it’s a vacation, a birthday, or a reunion, this pie is a perfect conversation starter. It’s sweet, crunchy, and filled with delicious layers of creamy goodness.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

1 1/2 cups pecans, crushed

12 ounces of cream cheese, softened

4 tablespoons of heavy cream

1 teaspoon of vanilla extract

1 cup heavy whipping cream

4 tablespoons of powdered sugar

1 teaspoon of vanilla extract

To make the crust: In a saucepan, melt the butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into a 9 1/2 inch deep pie plate.

Bake for 15-20 minutes until the crust begins to brown. Cool completely.

To make a layer of cream cheese: In a medium bowl, stir together cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.

To make a pudding layer: In a medium bowl, whisk the egg yolks. Add the milk; whisk until combined. Put aside.

In a separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until blended.

In a saucepan over medium heat, add the egg yolk mixture and the flour mixture. Whisk constantly until the pudding begins to thicken and bubble. Add the butter and vanilla extract, stirring until the butter is melted. Pour the chocolate pudding into a shallow bowl. Cover with plastic wrap, touching the pudding to prevent it from forming a skin. Refrigerate for 30 minutes.

Pour the pudding over the layer of cream cheese. Cover the pie with plastic wrap. Refrigerate overnight.

To make the whipped cream filling: In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. Whisk until stiff peaks form. Spread the whipped cream on the pudding layer.

Drizzle the pie with chocolate syrup and sprinkle with chopped pecans.


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