Recipe-of-the-week:
3 Layer Arkansas Possum Pie
Photo: Courtesy Cuinary.net
(Culinary.net) -- The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It's topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish. It's an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert. Whether it's a holiday, birthday or reunion, this pie is a perfect conversation starter. It's sweet, crunchy and filled with creamy, delightful layers of goodness. Valentine's Day is just around the corner. Surprise that special someone and bake it in a heart-shaped pan! While you are out shopping this weekend for groceries, why not grab the ingredients below at the store and make one for this week's Sunday dinner?
Arkansas Possum Pie
Serves 8Ingredients
Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup brown sugar
1 1/2 cups pecans, crushed
Cream Cheese Layer:
12 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons heavy cream
Pudding Layer:
3 egg yolks
2 cups whole milk
1 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
Whipped Cream Topping:
1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
chocolate syrup
1/2 cup chopped pecans
1 1/2 cups flour
1/2 cup brown sugar
1 1/2 cups pecans, crushed
Cream Cheese Layer:
12 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons heavy cream
Pudding Layer:
3 egg yolks
2 cups whole milk
1 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
Whipped Cream Topping:
1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
chocolate syrup
1/2 cup chopped pecans
How to bake
Heat oven to 350 F. To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate. Bake 15-20 minutes until crust begins to brown. Cool completely. To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate. To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside. In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined. In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight. To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer. Drizzle pie with chocolate syrup and sprinkle with chopped pecans.
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