Southern Possum Pie Recipe: Classic Layered Chocolate Pudding Pie

Curious what many Arkansans consider the state’s most popular dessert? Meet Possom Pie — a chilled, layered pie that’s both indulgent and easy to make.

This pie combines three distinct layers: a tangy cream cheese layer, a silky chocolate pudding layer, and a light whipped topping. All of that sits inside a buttery pecan shortbread crust for crunch and flavor.

Known by several names — including Chocolate Layer Pie, Impossible Pie, Chocolate Lush, and Four Layer Delight — its multiple layers and dramatic presentation make it a potluck favorite and a regular on café dessert cases across the South.

Despite multiple layers, the recipe is straightforward. It’s perfect to bring to gatherings, sell at bake sales, or serve as a show-stopping dessert. Below you’ll find the ingredients, step-by-step instructions, tips, and storage notes to make a classic Possom Pie at home.

Ingredients

• Flour – All-purpose flour for the crust.
• Butter – Unsalted, melted for the crust.
• Sugar – Granulated and powdered sugar.
• Cream cheese – Softened to room temperature for a smooth layer.
• Heavy cream – Chilled; used in the cream cheese layer.
• Vanilla – Clear vanilla for the cream cheese layer and regular vanilla for the pudding.
• Cocoa powder – Any unsweetened cocoa; darker cocoa yields a more bittersweet pudding.
• Cornstarch – Thickens the pudding layer.
• Salt – A pinch to balance flavors in the pudding.
• Egg yolks – Only yolks are used in the pudding.
• Whole milk – Recommended for the pudding.
• Pecans – Chopped; toasting before use deepens their flavor.
• Cool Whip – Thawed before assembling the topping.
• Chocolate shavings – For garnish, make with a vegetable peeler and a quality chocolate bar.

How To Make

Crust

Preheat the oven to 350°F and spray a pie pan with non-stick spray. Combine the flour, chopped pecans, melted butter, and granulated sugar in a bowl. Press the mixture firmly into the pie plate to form an even crust. Bake 15–20 minutes until the edges are lightly browned. Cool completely before adding the filling.

Cream Cheese Layer

In a large bowl, beat the softened cream cheese with powdered sugar, chilled heavy cream, and clear vanilla until smooth and lump-free. Spread this mixture evenly over the cooled crust, then refrigerate while preparing the pudding layer.

Chocolate Pudding Layer

Combine granulated sugar, cocoa powder, cornstarch, and a pinch of salt in a saucepan. In a separate bowl whisk together the egg yolks and whole milk, then gradually add this to the dry mixture, whisking to combine.

Cook over medium heat, whisking frequently, until the mixture thickens and just begins to bubble (about 7–10 minutes). Remove from heat and whisk in butter and vanilla. Allow the pudding to cool completely before spreading it over the chilled cream cheese layer. Refrigerate for 1 hour to set.

Topping

Once the pudding layer is chilled, spread the thawed Cool Whip gently over the top. Sprinkle with chopped toasted pecans and chocolate shavings. Return the pie to the refrigerator until serving.

Tips

1. Short on time? Use a store-bought graham cracker crust and boxed instant pudding to simplify the process.
2. Toast pecans at 350°F for 7–10 minutes for deeper flavor before chopping.
3. Try variations like an Oreo or Ritz crust, or experiment with a peanut butter mousse layer for a different twist.

Leftovers

Store any leftovers in an airtight container or wrapped tightly in plastic in the refrigerator for up to 4 days. Because of the cream cheese layer, freezing is not recommended; freezing can change the cream cheese texture.

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