Arkansas Possum Pie is a beloved Southern dessert with a funny name and a deliciously layered, creamy texture. Despite the name, there’s no possum involved—it’s simply a rich and decadent dessert made with a buttery crust, a layer of creamy chocolate filling, a tangy cream cheese layer, and a fluffy meringue topping. It’s often enjoyed at potlucks, family gatherings, and holiday dinners, and it has earned its place as a Southern classic.
Here’s how to make Arkansas Possum Pie:
Arkansas Possum Pie Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
- 1/4 cup sugar
- 1/2 cup butter, melted
For the chocolate layer:
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/2 tsp salt
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
For the meringue topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions:
1. Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture is moist.
- Press the crumb mixture into the bottom of a 9-inch pie dish, tart pan, or 9×9-inch baking dish. Press down firmly to form an even crust.
- Bake the crust for 8-10 minutes until it is lightly golden and set. Remove from the oven and let it cool while you prepare the rest of the pie.
2. Make the Chocolate Layer:
- In a medium saucepan, whisk together the sugar, flour, cocoa powder, and a pinch of salt.
- Gradually add the milk, stirring constantly to avoid lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter and vanilla extract. Let the chocolate mixture cool slightly, then pour it over the cooled graham cracker crust. Spread it out evenly and set aside to cool completely.
3. Make the Cream Cheese Layer:
- In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, spread this creamy layer over the cooled chocolate layer. Use a spatula to smooth it out evenly.
4. Make the Meringue Topping:
- Preheat the oven to 350°F (175°C) (if you have turned it off while making the layers).
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Stir in the vanilla extract.
- Spread the meringue over the cream cheese layer, making sure to seal the edges of the pie with the meringue to prevent shrinking.
5. Bake the Pie:
- Place the pie in the oven and bake for 8-10 minutes, or until the meringue is golden brown and firm.
- Remove from the oven and allow the pie to cool completely. The meringue will set as it cools.
6. Serve:
- Once the pie has cooled, slice and serve! It’s best to refrigerate the pie for at least 2 hours to ensure the layers set properly, but you can also serve it after it cools to room temperature.
Tips:
- Make ahead: This pie is best made the day before or several hours ahead of time, so the layers can chill and set properly.
- Flavor variations: While the classic recipe uses chocolate, you could experiment with adding flavors like coffee, hazelnut, or cinnamon to the chocolate layer for a twist.
- Meringue tips: Ensure your bowl and beaters are clean and dry before whipping the egg whites, as any trace of fat can prevent them from whipping properly.
Storage:
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The meringue may soften a bit after refrigeration, but the pie will still be delicious!
- Freezing: Meringue-based pies can be tricky to freeze because the meringue may weep. It’s best to serve the pie fresh, but if you need to freeze it, freeze the pie before adding the meringue, then top with meringue and bake when you’re ready to serve.
