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Dark Chocolate Possum Pie

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. 

Course Dessert
Cuisine American
Keyword Pie
Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings 8 servings
Author Heather @ thecookstreat.com

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:

  1. 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).

  2. 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.

  3. 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:

  1. 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).

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. 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:

  1. 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.

  2. Spread cream cheese layer evenly over cooled pecan crust. Then add the chilled chocolate pudding.

For Whipped Cream Layer:

  1. 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.

  2. Spread the whipped topping layer evenly over the chocolate layer.

For Serving:

  1. 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 9x13-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/