Arkansas Possum Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Heavy-bottomed medium saucepan
• •Hand mixer or stand mixer
• •Rubber spatula
• •Offset spatula
• •Wire cooling rack

Instructions

1. 1

   Toast the pecans

   Preheat your oven to 350°F. Spread the chopped pecans for the crust in a single layer on a rimmed baking sheet. Toast for 6 to 8 minutes, stirring once halfway through, until fragrant and slightly darkened. You'll smell them before you see the color change. Watch carefully because they turn from toasted to burnt in about thirty seconds. Let cool completely before proceeding.

   Toast extra pecans while you're at it. Store them for the garnish and future baking projects. They keep for weeks in a sealed jar.
2. 2

   Build the crust

   Combine the cooled toasted pecans, flour, two tablespoons granulated sugar, and a quarter teaspoon salt in a medium bowl. Pour in the melted butter and stir until the mixture clumps together and all the flour is absorbed. It should look like damp sand that holds together when pressed.

3. 3

   Press and bake the crust

   Transfer the mixture to a 9-inch pie plate. Press firmly and evenly across the bottom and up the sides, using the flat bottom of a measuring cup to compact the base. Build the sides slightly higher than the rim to contain all those layers. Bake for 15 to 18 minutes until golden brown and set. The crust will feel firm when you press it gently. Cool completely on a wire rack, at least 30 minutes.

   A warm crust will melt the cream cheese layer and ruin the distinction between textures. Patience here pays off in every bite.
4. 4

   Make the chocolate pudding

   Whisk together the two-thirds cup granulated sugar, cocoa powder, cornstarch, and a quarter teaspoon salt in a medium heavy-bottomed saucepan. The mixture should be uniform in color with no white cornstarch streaks visible. Gradually whisk in the milk, starting with about half a cup to form a smooth paste before adding the rest. This prevents lumps from forming.

   Dutch-process cocoa gives the darkest color and richest flavor. Natural cocoa works but produces a slightly sharper, lighter result.
5. 5

   Cook the pudding

   Set the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil. This takes 8 to 10 minutes. You'll feel the pudding thicken suddenly, and large bubbles will begin to plop on the surface. Continue whisking for exactly one minute after it boils to cook out the raw cornstarch taste. Remove from heat immediately.

   Constant whisking is not optional. Step away for twenty seconds and you'll have scrambled pudding. Use a flat-bottomed whisk or wooden spoon to reach the corners.
6. 6

   Finish the pudding

   Add the chopped chocolate, two tablespoons butter, and one teaspoon vanilla to the hot pudding. Whisk until the chocolate melts completely and the mixture is glossy and uniform. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cool and thickened, at least one hour.

   If you're in a hurry, set the bowl over a larger bowl filled with ice water. Stir occasionally. The pudding will set in about 20 minutes.
7. 7

   Whip the cream

   Pour two cups of heavy cream into a large chilled bowl. Beat with a hand mixer or whisk until soft peaks form. Divide roughly in half, keeping about one cup in the bowl and transferring the rest to a separate container. You'll use half for the cream cheese layer and half for the topping.

8. 8

   Make the cream cheese layer

   In another large bowl, beat the softened cream cheese with one cup of sifted powdered sugar until completely smooth and fluffy, about 2 minutes. Scrape down the sides twice. Fold in half of the whipped cream (about one cup) in two additions, using a rubber spatula to combine without deflating the mixture. The texture should be light and billowy, not dense.

9. 9

   Layer the pie

   Spread the cream cheese mixture evenly over the cooled crust, smoothing with an offset spatula or the back of a spoon. Work gently so you don't disturb the pecan crust. Spoon the cooled chocolate pudding over the cream cheese layer, spreading it to the edges in an even layer. The pudding should be thick enough to hold its shape.

10. 10

    Add the topping

    Add a quarter cup of powdered sugar and half a teaspoon of vanilla to the remaining whipped cream. Beat until stiff peaks form. Spread or pipe over the chocolate pudding layer, creating swirls and peaks with the back of a spoon. The more dramatic, the better. This is a pie that earns its applause.

11. 11

    Garnish and chill

    Scatter the chopped toasted pecans over the whipped cream. Add chocolate shavings or curls if you've got them. Refrigerate the pie for at least 3 hours, or overnight. The layers need time to set firmly and the flavors meld into something greater than their parts. Cut with a sharp knife dipped in hot water for clean slices.

    For chocolate curls, run a vegetable peeler along the edge of a room-temperature chocolate bar. Cold chocolate will just shatter.

Chef Tips

• •Arkansas pecans from the southern part of the state are sweeter and less tannic than Georgia pecans. If you can source them, you'll taste the difference in the crust. Any fresh pecan works, but avoid the stale dusty specimens that have sat on grocery shelves since last Thanksgiving.
• •Cream cheese must be fully softened to room temperature. Cold cream cheese beaten into submission will still have lumps that no amount of whipping can smooth. Set it out two hours before you begin, or microwave in short bursts, checking frequently.
• •This pie improves on the second day. The crust absorbs just enough moisture from the filling to soften slightly while maintaining its structure. The layers settle into each other. If you can bear to wait, make it the day before serving.
• •For a proper Arkansas presentation, cut generous wedges and serve on mismatched plates with strong coffee. This pie doesn't stand on ceremony.

Advance Preparation

• •The crust can be baked and stored at room temperature, tightly wrapped, for up to 2 days before assembling.
• •Chocolate pudding can be made 2 days ahead and kept refrigerated with plastic wrap pressed on the surface.
• •Fully assembled pie keeps refrigerated for up to 4 days. The whipped cream will hold surprisingly well.
• •Do not freeze this pie. The cream cheese layer becomes grainy and the whipped cream weeps upon thawing.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)