The Friday flyer | A perfectly layered pie for the holidays


A perfectly layered pie for the holidays

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 crispy toppings for a mind-blowing dessert.

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.

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Arkansas Opossum Pie

Servings: 8



  • 3/4 cup butter
  • 1 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 1/2 cups pecans, crushed
  • Cream cheese layer:
  • 12 ounces of cream cheese, softened
  • 1 cup of powdered sugar
  • 4 tablespoons of heavy cream

Pudding layer:

  • 3 egg yolks
  • 2 cups of whole milk
  • 1 cup of sugar
  • 1/3 cup cocoa powder
  • 3 tablespoons of cornstarch
  • 2 tablespoons of flour
  • 1/4 teaspoon of salt
  • 2 tablespoons of butter
  • 1 teaspoon of vanilla extract
  • Whipped cream filling:
  • 1 cup heavy whipping cream
  • 4 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract
  • chocolate syrup
  • 1/2 cup chopped pecans


Heat the oven to 350 F.

Watch the pie be made

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, combine 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 over the pudding layer. Drizzle with chocolate syrup and sprinkle with chopped pecans.


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