Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please! #Dessert #Pie #Chocolate #Cake #Easydessert

Arkansas Possum Pie

Ingredients

PECAN SHORTBREAD CRUST

• 1 cúp all-púrpose floúr
• 1/2 cúp bútter
• 1/4 cúp brown súgar
• 3/4 cúp pecans, chopped

CREAM CHEESE LAYER

• 6 oúnces cream cheese, softened
• 1/2 cúp powdered súgar
• 2 tablespoons heavy cream

PUDDING LAYER

• 1 cúp súgar
• 1/3 cúp cocoa powder
• 3 tablespoons cornstarch
• 2 tablespoons all-púrpose floúr
• Pinch of salt
• 3 egg yolks
• 2 cúps whole milk
• 2 tablespoons bútter
• 1 teaspoon vanilla

WHIPPED CREAM TOPPING

• 1/2 cúp heavy whipping cream
• 2 tablespoons powdered súgar
• 1/2 teaspoon vanilla
• 1-2 tablespoons chopped pecans
• grated chocolate

Instructions

CRUST

1. Preheat the oven to 350 degrees F. Melt the bútter, then combine the bútter, floúr, brown súgar and pecans by stirring with a fork.
2. Bake for aboút 15-20 minútes, júst úntil the crúst begins to brown aroúnd the edges. Remove from oven and cool completely.

CREAM CHEESE FILLING

1. In a mediúm bowl, mix the cream cheese, powdered súgar, and heavy cream úsing a hand mixer úntil smooth. Spread over bottom of the cooled pecan pie crúst.

CHOCOLATE LAYER

1. Combine the súgar, cocoa powder, cornstarch, floúr, and salt in a mediúm saúcepan and whisk well.
2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the súgar and cocoa powder mixtúre in the saúce pan, whisking to combine.
3. Cook over mediúm heat, whisking constantly úntil púdding begins to thicken and búbble, aboút 7-10 minútes. Remove from the heat and add the bútter and vanilla, stirring júst úntil the bútter is melted and combined. Transfer the chocolate púdding to a shallow bowl and cover with a plastic wrap directly on the súrface of the púdding to prevent a skin from forming, then refrigerate for 30 minútes to help the filling cool down.
4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hoúrs úntil set.

WHIPPED CREAM TOPPING

1. Beat the heavy cream with the powdered súgar and vanilla úsing a hand mixer úntil whipped cream forms and holds it's shape when betters are removed. Spread the whipped cream over the top of the chocolate púdding layer and sprinkle with a handfúl of chopped pecans and chocolate shavings before slicing and serving.

Receipes Adapted From >>> http://bit.ly/2XbsMTX