Arkansas Possum Pie

Instructions

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1. 1 Preheat the oven to 350°F.
2. 2 Stir the flour, pecans, sugar, and salt together in a medium bowl until combined. Stir in the melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a standard 9-inch pie plate.
3. 3 Bake until set and lightly golden, 18 to 20 minutes. The crust may puff slightly while baking. If necessary, gently tamp it down with a flat-bottomed measuring cup or glass immediately after baking. Let cool slightly on a wire rack, about 20 minutes.
4. 4 While the crust is cooling, prepare the cream cheese filling by whisking the cream cheese, sugar, and cream together in a medium bowl until smooth and creamy. Set aside.
5. 5 Whisk the sugar, cocoa, cornstarch, and salt together in a medium saucepan until evenly combined. Gradually whisk in milk. Cook over medium-low heat, whisking constantly, until the mixture begins to bubble and is thickened into a pudding consistency, about 8 minutes. Remove from the heat and whisk in the chocolate and butter until melted. Stir in the vanilla extract. Set aside to cool slightly for 5 minutes.
6. 6 Spread the cream cheese filling into the bottom of the cooled pecan crust, smoothing it into an even layer. Pour the chocolate filling evenly over the cream cheese filling. Press a sheet of plastic wrap directly onto the surface of the chocolate filling. Chill until pie is set, at least 6 hours or up to 2 days.
7. 7 When ready to serve, prepare the whipped cream topping by whisking the cream, sugar, and vanilla together in a large bowl until the mixture holds stiff peaks. Spread the topping over the chilled pie and garnish with chopped pecans. Serve chilled. If you’re making this pie ahead, wait to make and add the whipped cream until just before serving. The finished pie will keep for a couple of hours in the fridge after the whipped cream is added. Love the recipe? Leave us stars and a comment below!