Possum Pie: an Arkansas pie!

Possum Pie

Who ever very heard of Possum Pie???

I know I hadn’t! But, when Lynn was in the hospital, I bought several magazines so I would have something to read to pass the time. One of the magazines was, “Taste of the South”, and on the front cover was “Possum Pie”! This luscious chocolate pie was featured with the subheading, “The “secret” State Pie of Arkansas”. It must have been a well kept secret because I’ve lived in Arkansas my whole life, and had never heard of it!

But the picture of this pie kept saying, “Make me!” So. I. Did!!!


Making the Possum Pie . . .

The Possum Pie has four layers, but DOES NOT HAVE POSSUM IN IT! Lol!!! It consists of a butter-pecan crust, a cream cheese layer, a chocolate layer, and topped with a whipped cream layer sprinkled with toasted pecans. This pie is similar to the Four-Layer Dessert that is so popular today.

The Possum Pie recipe calls for using heavy whipping cream in the cream cheese layer. While I used it, the next time I make this pie, I’m going to use 1/2 cup of thawed whipped topping (Cool Whip) instead. The whipped topping would make the consistency more firm, I think. I did use Cool Whip for the top instead of whipped cream because of time and convenience, and also used less milk than the recipe called for so the chocolate layer would set up better. That’s just my preference.

pie, grandkids

This is a wonderfully delicious pie! Just ask my grandkids! It does take some time to make it because of the requirements of the different layers, but it is definitely worth it!

Have you ever eaten Possum Pie?


Possum Pie

Other refrigerator pies you might like to check out are Aunt Faye’s Chocolate Pie, Mama’s Easy Chocolate Pie, and Mama’s Coconut Refrigerator Pie.

4.5 from 2 votes
Possum Pie Recipe
Prep Time
45 mins
Total Time
45 mins

This delicious Possum Pie has NO possum in it! It is a luscious 4-layer pie that will make you say, "Nobody can eat just one piece!"

Course: Dessert
Cuisine: American
Servings: 8 people
Ingredients for crust:
  • 1/2 cup salted butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup toasted pecans, chopped fine
Ingredients for the cream cheese layer:*
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream, whipped (or substitute Cool Whip)
Ingredients for chocolate layer:
  • 1 (8-ounce) container sour cream
  • 2 (3.9-ounce) boxes instant chocolate pudding mix
  • cups milk (I used 1 3/4)
Ingredients for the topping:
  • 1 (8-ounce) Cool Whip, thawed
  • Toasted chopped pecans as many as you like on top of your pie!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch pie plate with non-stick cooking spray.
Instructions for crust:
  1. In a small bowl, mix crust ingredients together: melted butter, flour and toasted pecans. Stir until combined well.
  2. Place crust mixture in the prepared pie plate. Press into the bottom and up the sides.
  3. Bake crust about 20 minutes or until lightly browned.

  4. Remove from oven. Set aside to cool completely.
Instructions for cream cheese layer:
  1. In a mixing bowl, beat together cream cheese, powdered sugar until smooth.
  2. Fold in the whipped cream.
  3. Spread over the cooled crust.
  4. Place in refrigerator to chill.
Instructions for chocolate layer:
  1. In a separate large bowl, whisk together pudding mix and milk.
  2. Add sour cream and whisk until well combined.
  3. Cover with plastic wrap and refrigerate at least 30 minutes.
To finish putting the pie together:
  1. Spoon chocolate mixture over the cream cheese layer.
  2. Add Cool Whip on top.
  3. Sprinkle with toasted pecans.
  4. Refrigerate until serving.
Recipe Notes

*NOTE: If you think the cream cheese layer is too thick, add a little milk until it is the consistency you want--maybe 1 teaspoon at a time.


This recipe has been featured in Meal Plan Monday.


  1. Possum pie is super simple to make. Although I don’t use heavy whipping cream or sour cream in mine. You are right about using whipped cream. 🙂

    • Yes, it is! My Aunt Faye’s Chocolate Refrigerator Pie is similar to this one, which is where I got the idea to use the whipped topping the next time I made it:) The whipped cream just didn’t make the filling as firm as I would have like it:) I’m glad you agree!

  2. Sounds perfectly fabulous. Pinning!

  3. Pat Mays says:

    Back in the 80s the Four Layer Dessert was very popular! It was very similar to this but made in a 13×9 dish. Also we would make it with different pudding flavors! I may have to make one soon! It is so delicious!

  4. Looks like a fun dessert to use in one of our theme dinners! Thanks for sharing!!

  5. Looks delicious! I need to try it this weekend!

  6. Jennifer Williams says:

    Can you make the night before?

    • Good question, Jennifer. I think it will be fine if you make it the night before. The cream cheese layer should keep the crust from getting soft. Let me know how it works for you.

  7. Tami Corbman says:

    yes a wonderful recipe. Ive made it for over 25 yrs. In California we use roasted walnuts
    And its call “Sex in a pan” I use an 11×13 pan instead of a pie pan… But I would love to try
    your version with the roasted Pecans… Thank you for your recipe! 😊

    • Yes, it is, Tami! Thanks for letting me know you have made it and how yours is different. We actually have made a 4-Layer Delight in a 9×13″ baking dish that is similar to the Possum Pie. But the taste is a little different, maybe because of the roasted pecans. Anyway, let me know if you make it!

    • It is similar to “Sex in a Pan” (9×13). My recipe for that uses pecans, not walnuts & 1 each of chocolate pudding & vanilla pudding, & with less milk than the stated amount on the pudding boxes. Mine doesn’t have sour cream either, so the taste would be a little different. I also like it better made with whipped cream rather than Cool Whip. Everyone who eats it loves it, & not just because of the name – but it is also delicious. I do, however, love the name “Possum Pie”. I will try your recipe next time.

      • You recipe sounds really yummy, Lesley. I’d love to have it and try yours! Let me know how the Possum Pie turns out for you:)

  8. It’s not allowing me to sign up by email. It’s telling me my email address isn’t valid
    The email is valid and I’ve used it for many years. I don’t have another email address
    To use. Would still love to sign up for email messages and your dessert ebook….can
    You help me or do you have a blog I can use???

    • I’m so sorry, Annie. I have had some problem with my email this morning. Just now it allowed my emails to load and I saw your comment. Try again, and let me know if it works now. If not, let me know and I’ll contact aWeber.

  9. You said that you will use 1/2 cup of cool whip, did you whip the heavy whipping cream? Homemade whipping cream is the best. I’m going to make this, thanks

    • Maribeth says:

      I did whip the whipping cream, Yvonne. I thought it didn’t hold up as well as Cool Whip would, but the original recipe used whipping cream. Let me know how it turns out for you.

  10. Maribeth says:

    Thank you so much for choosing my Possum Pie! I’m grateful:)

  11. Maribeth says:

    Thank you for featuring my Possum Pie in the Meal Plan Monday! Its such a blessing to be a part of this group!


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