Arkansas Possum Pie

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  • 1/2 cup (1 stick) butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup pecans, finely chopped
  • 1/4 cup brown sugar
For the cream cheese layer:
  • 8 oz cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1/2 cup powdered sugar
For the chocolate layer:
  • 1 (3.4 oz) box instant chocolate pudding
  • 1 (3.4 oz) box instant chocolate fudge pudding
  • 1 3/4 cup milk
For the topping:
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 cup pecan halves
Preparation
  1. Preheat the oven to 350°F.
  2. In a medium bowl, stir together the melted butter, flour, pecans, and brown sugar.
  3. Press mixture into the bottom and up the sides of a 9-inch pie pan and bake until crust begins to brown around the edges, 15-20 minutes. Let cool completely.
  4. In a clean bowl, beat the cream cheese, 1/2 cup powdered sugar, and heavy cream with an electric mixer until smooth. Spread into cooled crust.
  5. In a separate bowl, combine the pudding mixes and milk and allow to set for 5 minutes. Spread thickened pudding over cream cheese mixture and place in refrigerator to chill until set, at least 4 hours.
  6. When ready to serve, make the topping by beating the heavy cream and powdered sugar until soft peaks form. Spread over chocolate pudding layer and top with pecans. Enjoy!

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