Possum Pie

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 is one of the state’s most recognizable and nostalgic sweets.

Fun Facts

• It is sometimes called “Chocolate Layer Pie.”
• Some Arkansas restaurants avoid the quirky name and list it more simply on menus.
• Some recipes use dark chocolate pudding, while others use milk chocolate.
• A few versions 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

Print Recipe Cook Mode: OFF

Possum Pie Servings: 8 Prep: 30 minutes Bake: 10–12 minutes Chill: At least 30 minutes Difficulty: Medium Style: Arkansas Dessert

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 package instant chocolate pudding, 3.9 oz
• 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

Instructions

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

Name note: Possum Pie is not made with possum. The whipped topping hides the chocolate layer underneath, like it is “playing possum.”

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