Quick Bite

A layered, no-bake dessert from Arkansas that is not made with possum but is named for its deceptive appearance.

History

Possum Pie is a uniquely Arkansas dessert that likely emerged in the 1970s–1980s, evolving from the popular layered “lush” or “delight” desserts common in Southern and Midwestern community cookbooks. These desserts stacked a nutty shortbread crust with cream cheese, pudding, and whipped cream, simple, economical, and great for potlucks. The first printed mention of Possum Pie was in the Arkansas Gazette in 1983.

The playful name comes from the Southern expression “playing possum,” meaning to hide something. The pie’s fluffy whipped-cream topping “hides” the rich chocolate layer beneath, making it look plain on the outside while concealing something decadent inside.

By the late 20th century, Possum Pie had become a staple at Arkansas cafés, church gatherings, and family events, eventually earning its reputation as a signature Arkansas dessert. Today, it’s one of the state’s most recognizable and nostalgic sweets.

Fun Facts

It’s sometimes called “Chocolate Layer Pie.” Some Arkansas restaurants avoid the quirky name and list it more simply on menus, but locals always know what it really is.
Some recipes use dark chocolate pudding, some use milk chocolate, and a few add a third chocolate layer (usually ganache).
Church, Junior League, and family cookbooks across Arkansas helped the recipe spread long before the internet.

Where to Try

Oark Cafe - Oark, Arkansas

Paradise Pizza Pub - Ozark, Arkansas

Stoby’s - Russellville, Arkansas

Recipe

Ingredients

For the crust:

1 ½ cups pecans, finely chopped
1 cup all-purpose flour
½ cup butter, melted
¼ cup sugar

For the cream cheese layer:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract

For the chocolate layer:

1 (3.9 oz) package instant chocolate pudding
2 cups cold milk

For the topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Chocolate shavings or pecans, for garnish

Preparation & Cooking Instructions

Preheat the oven to 350°F (175°C).
Make the crust:
Mix pecans, flour, sugar, and melted butter until combined. Press into the bottom of a 9-inch pie pan. Bake for 10–12 minutes until lightly golden. Cool completely.
Cream cheese layer:
Beat cream cheese, powdered sugar, and vanilla until smooth. Spread evenly over the cooled crust.
Chocolate layer:
Prepare pudding with milk according to package instructions. Spread over the cream cheese layer. Refrigerate for at least 30 minutes to set.
Whipped cream topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chocolate layer.
Garnish and serve:
Sprinkle chocolate shavings or chopped pecans on top. Chill until ready to serve. Cut into slices and enjoy!

Possum Pie