This dark chocolate possum pie is decadent, delicious, and naturally sweetened. Pecan shortbread crust. Creamy layer of no-bake cheesecake. A layer of rich dark chocolate pudding. Topped with soft whipped cream. Finish it off with crunchy pecan pieces and curls of chocolate. One bite and you’ll think you’ve gone to heaven.
Jump to Recipe
Let’s just to get to the point. No possums were harmed in the making of this recipe.
And now that that skeleton is out of the closet, let me just say I have no idea why it’s called possum pie. Some places call it Arkansas possum pie. We usually call it awesome possum pie because it’s just that: awesome.
Pecan shortbread crust. Cream cheese layer. Chocolate pudding layer (dark chocolate if you dare) and finally pillowy whipped cream layer. Leave it as is or finish it off with crunchy chopped pecans and curls of dark chocolate. It’s honey-sweetened and each bite is delicious.
Admittedly, this isn’t the simplest of recipes. It does take a bit of time (active + chilling time). But it is totally worth it when you take that first bite. And it’s doable.
I shared on my Instagram stories the first time I made this dark chocolate possum pie on pi day last year (14 March). And we’ve been making it ever since. It was good then. And it’s still good today.
And yes I mean today…(confession time) I polished off a piece just moments ago.
So let’s talk about the layers.
The Pecan Shortbread Crust
This crust is delightful. I have a feeling it’s going to show up in different forms in my pie making future.
It’s really not hard thanks to a food processor that does most of the work.
If you don’t have a food processor you could definitely try making it by hand. I tried making it once with a pastry blender, but I ended up giving up and going with the food processor when it wasn’t turning out with the crumbly texture that I was looking for. But I think you could get it to work if you are more persistent than I was.
I like to press the crust into a lightly grease pie pan with this cool little tart tamper (aff. link) but you can use your fingers too (moisten them just a bit if it’s sticking).
When you pull it out of the oven it will still be fairly soft. You’ll know it’s done if it looks set and the edges are golden brown. As it cools, it will harden into a crust.
The Dark Chocolate Pudding Layer
Even though the cream cheese layer comes before the chocolate pudding in the pie itself, I’m going to talk about the chocolate pudding next. It needs to be made and chilled until it sets up (about 3 to 4 hours). If you were being super efficient, you could make it first since it needs to cool the longest. But I usually make it after I get the crust in the oven.
You might recognize this pudding if you’ve ever made my dark chocolate homemade pudding. It’s almost the same recipe, just cut back slightly so it’s the perfect amount.
Speaking of the perfect amount, I went super deep by testing all kinds of variations of each layer to come up with this recipe. It was a lovely experience and a great excuse to make so many pies I can no longer count them. I found that if the pudding layer was too thick, then the chocolate tends to overpower everything and you can’t taste the cheesecake. If there’s too little chocolate, then the whole thing is a big disappointment because wimpy chocolate desserts shouldn’t even be called chocolate desserts, right? Even though no possums were harmed in the making of this recipe, a lot of pies never saw their second day of life. So there you go.
Now back to the details.
I like to use dark cocoa powder (Hershey’s Special Dark) but you really could use any cocoa powder you want. I haven’t noticed a huge difference between dutch processed versus natural cocoa powder in this recipe. You should be good to use them interchangeably.
After making the pudding make sure to press a piece of plastic wrap right against the pudding while it is cooling. That helps prevent a film from developing on top and keeps the pudding nice and smooth textured.
The Cream Cheese Layer
This is probably the easiest of all the layers. Just whip the soften cream cheese and honey together (make sure the cream cheese is soft or you’ll get chunks – ew). The honey is fine if it is a little crystallized (maybe soften it just a bit if it’s super super hard). Then add the cream and vanilla and whip until smooth.
Layer it directly over the cooled pecan shortbread crust and try not to leave half on the spoon for your cook’s treat.
The Whipped Cream Layer
There are a few tricks I need to tell you about the whipped cream layer.
In this step the texture of the honey does matter. Make sure the honey is runny (not crystallized) or the whipped topping will be clumpy. You can set the jar of honey in warm water for a little while to soften it up before using.
Or if you’re feeling lazy, you can always sweeten the whipped cream with agave since it doesn’t crystallize.
Have you ever noticed how regular whipping cream that’s been whipped from scratch starts to look kinda saggy and baggy after chilling out in the refrigerator a while?
If you are making the whipped topping layer more than just a few minutes before serving, you may want to stabilize the whipping cream so it doesn’t get super runny. It’s not necessary as far as tastes go, but it is nice for looks and texture.
Here’s what you do:
First microwave 2 teaspoons water and 1/2 teaspoon unflavored gelatin (I use Knox brand) in a small bowl for 10 seconds. Stir and let cool briefly. Don’t overcook or it will get clumpy.
Next whip just the cream until soft peaks form. Then while the mixer is on, slowly pour in the cooled gelatin mixture in and continue mixing until stiff peaks form in the cream. When you stop the mixer, the peaks should hold their nice lovely shape.
And now even after chilling out in the fridge for a couple of days, those peaks will still be nice and perky. That’s what we want. Perky peaks. 🙂
Variations & Optional Stuff
One of the awesome things about this recipe is that you can easily double it in a 9×13-inch pan for pie bars. Which obviously means more dark chocolate possum pie. And why would you not want to do that? The doubled recipe makes about 20 delicious pie bars. Great for larger groups or a really big sweet tooth.
And finally I’ll tell you about a few ways you can finish off this pie and make it look cute. Totally optional, but fun.
One option is to pipe the cream on top. And isn’t it cute?
You could also drizzle on a little melted chocolate over the cream if you like as well.
For most of the pictures in this post, I finished off the pie by sprinkling chopped pecans on top and added a few chocolate curls.
To make the chocolate curls I followed these instructions from Pioneer Woman, using coconut oil instead of shortening. They are not hard and I felt pretty much like a rockstar whipping them up.
Okay we’re finally at the end. Sorry for the long winded post. I obviously have strong opinions when it comes to dark chocolate possum pie. But after tasting one bite you’ll understand and probably want to start your own non-possum-harming pie tests of your own.
Dark Chocolate Possum Pie or Pie Bars {Honey-Sweetened}
This dark chocolate possum pie is decadent, delicious, and naturally sweetened. Pecan shortbread crust. Creamy layer of no-bake cheesecake. A layer of rich dark chocolate pudding. Topped with soft whipped cream. Finish it off with crunchy pecan pieces and curls of chocolate. One bite and you'll think you've gone to heaven.
Ingredients
Pecan Shortbread Crust:
- ¾ cup (3.75 ounces) all-purpose flour
- ½ cup (2 ounces) chopped pecans
- 6 tablespoons softened butter
- 3 tablespoons (2.3 ounces) raw honey
Dark Chocolate Pudding Layer:
- ¾ cup milk
- ¾ cup heavy cream
- ¼ cup (3 ounces) raw honey
- ¼ teaspoon salt
- 2 ¼ teaspoons cornstarch
- ¼ cup (1 ounce) dark cocoa powder
- 1 egg yolk
- 1 tablespoon butter
- ¾ teaspoon pure vanilla extract
Cream Cheese Layer:
- 4 ounces cream cheese, softened
- 2 ½ tablespoons (2 ounces) raw honey
- ¼ cup (2 ounces) heavy cream
- ½ teaspoon pure vanilla extract
Whipped Cream Layer:
- ½ cup (4 ounces) heavy whipping cream see note
- 2 tablespoons agave or raw honey see note
- ½ teaspoon pure vanilla extract
For Serving (Optional):
- chopped pecans
- chocolate curls ½see note
Instructions
For Pecan Shortbread Crust:
-
Preheat oven to 350 degrees F. Spray 9-inch pie pan lightly with cooking spray and set aside (see note if you want to double the recipe and make bars).
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In a food processor combine the flour and pecans and process for 10-30 seconds until pecans are chopped well. Add the honey then process until combined. Slice butter into tablespoon pieces and process until mixture is crumbly and evenly mixed.
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Press mixture into prepared pie pan and bake at 350 degrees for 12 to 15 minutes or until edges are golden brown. Let crust cool completely before filling.
For Dark Chocolate Pudding Layer:
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While the pecan crust is baking, make the pudding layer. Combine milk and cream in liquid measuring cup and pour 1 cup into medium saucepan. Add raw honey and heat until bubbles form around edges (about 2-3 minutes).
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Add the salt to the remaining milk/cream. Then slowly whisk in the cornstarch and cocoa powder until mixture is smooth without lumps. Whisk in egg yolk and set aside.
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When milk/honey mixture starts to bubble around the edges, remove from heat and very gradually add it to the cornstarch mixture in the bowl. Whisk quickly and continuously as you slowly pour it in, so that no lumps form.
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Return the mixture back to the saucepan over medium heat. Stir constantly with a whisk until it comes to a simmer and begins to thicken (about 2 to 3 minutes). Then cook for one minute longer. Bubbles will pop at the surface of the thickened pudding.
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Remove from the heat and stir in the vanilla and butter. Strain pudding through a fine mesh strainer to remove any lumps or small pieces of cooked egg, if desired.
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Cover pudding with plastic wrap, pressing it directly onto the surface to avoid getting a skin on the pudding. Then refrigerate until chilled and thick (about 3 to 4 hours)
For Cream Cheese Layer:
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In medium bowl whip softened cream cheese and honey until smooth and no chunks remain. Add the cream and vanilla and whip a few more minutes until smooth and spreadable.
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Spread cream cheese layer evenly over cooled pecan crust. Then add the chilled chocolate pudding.
For Whipped Cream Layer:
-
Whip cream until soft peaks form (if you are making this pie in advance, see note about stabilizing the cream). Add agave and vanilla and whip until stiff peaks.
-
Spread the whipped topping layer evenly over the chocolate layer.
For Serving:
-
As an option, you can sprinkle chopped pecans on top and chocolate curls. Pie can be made and chilled for up to 48 hours in advance of serving, if desired.
Recipe Notes
1. If you are making the whipped topping layer more than just a few minutes before serving, you may want to stabilize the whipping cream so it doesn’t get super runny. To do that, microwave 2 teaspoons water and ½ teaspoon unflavored gelatin (I use Knox brand) in a small bowl for 10 seconds (don’t overcook or it will get clumpy). Stir and let cool briefly. Whip cream until soft peaks and then while the mixer is on, slowly pour in the gelatin mixture and continue mixing until stiff peaks form.
2. If you are using honey for the whipped topping make sure the honey is runny (not crystallized) or the whipped topping will be clumpy. You can set the jar of honey in warm water for a little while to soften it up before using.
3. This recipe doubles easily for larger groups. I make it in a 9×13-inch pan and cut them into bars (makes about 20 bars).
4. To make the chocolate curls I followed these instructions using coconut oil instead of shortening: https://thepioneerwoman.com/cooking/how-tomake-chocolate-curls/
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
I’m so glad to have come upon your blog. I am always on the lookout for recipes that uses unrefined sweeteners and I can’t wait to try yours out! Thanks for sharing!!
Joy—I’m excited you found me too! 😊 thank you for your kind words. I can’t wait for you to try this pie. It’s one of my favorites.