Arkansas Possum Pie

Yield: 1 pie

Preparation Time: 10 minutes active, 15 minutes cook time, 4 hours inactive

FOR THE CRUST:

• 1/2 cup (1 stick) melted butter
• 1 cup all-purpose flour
• 3/4 cup finely chopped pecans
• 1/4 cup brown sugar

FOR THE CREAM CHEESE LAYER:

• 8 oz cream cheese, softened
• 2 tablespoons heavy cream
• 1/2 cup powdered sugar

FOR THE CHOCOLATE LAYER:

• 1 (3.4 oz) box instant chocolate pudding
• 1 (3.4 oz) box instant chocolate fudge pudding
• 1 3/4 cup milk

FOR THE TOPPING:

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup pecan halves

PREPARATION:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the melted butter, flour, chopped pecans, and brown sugar.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake until the crust begins to brown around the edges, about 15-20 minutes. Allow it to cool completely.
4. In another bowl, beat the cream cheese, 1/2 cup powdered sugar, and heavy cream with an electric mixer until smooth. Spread this mixture into the cooled crust.
5. In a separate bowl, mix the pudding mixes and milk, and let them set for 5 minutes. Spread the thickened pudding over the cream cheese layer and refrigerate until set, for at least 4 hours.
6. When ready to serve, prepare the topping by beating the heavy cream and powdered sugar until soft peaks form. Spread this over the chocolate pudding layer and garnish with pecan halves. Enjoy!