Possums are known as total fakers playing dead as it suits them when survival’s at stake. So what do this famous Arkansas Possum Pie recipe (also called 4-Layer Delight) from my home state and those real possums with Oscar-worthy acting skills have in common? They both know how to hide what’s going on underneath all that fluff and that’s about it. You’ll love all of the delicious layers in this easy all-natural possum pie recipe — vanilla bean cream cheese, toasted walnuts, homemade chocolate pudding, sweetened vanilla bean whipped cream topped off with toasted pecans all resting in a nutty walnut-pecan cookie crust. There’s a reason why this pie is famous well beyond the borders of Arkansas (and has a hundred other names).
What is Arkansas Possum Pie?
You may know Arkansas Possum Pie by any of one of its other names — Better than Sex Dessert, 4-Layer Delight (four-layer delight), 5-Layer Delight (five-layer delight), Chocolate Delight, Better than Sin, and Next Best Thing to Robert Redford, just to name a few.
Growing up this dessert was at just about every summer gathering and was almost always made using boxed Jello Pudding and Cool Whip and was served out of a 9×13 casserole dish. But I like to make it from scratch now because it’s really easy and tastes a whole lot better (not to mention free of weird preservatives and ingredients).
- Nut Crust Layer. Most often the crust is a pecan sandy crust and is not sweetened so it’s a good contrast to the sweet fillings, but I like to use walnuts and pecans and add just a teaspoon of sugar to the crust.
- Cream Cheese Layer. This is a pretty basic sweetened cream cheese layer, but I like to add vanilla bean to it to give it a little extra flavor.
- Toasted Walnut Layer. This is not standard, I just really like the extra crunch from having a layer of nuts on top of the cream cheese layer.
- Pudding layer. Most often the pudding layer is chocolate but you may also find a combination of one layer of chocolate plus one layer of vanilla. And most recipes used boxed Jello Pudding for this layer, but I like to make my own from scratch because it’s really easy and it’s natural.
- Whipped Cream Layer. The whipped cream is lightly sweetened and I also add vanilla bean here as well for extra flavor.
Best Ever Arkansas Possum Pie Ingredients — (4 Layer Delight & 5 Layer Delight)
If you love nuts, chocolate, or cream cheese you’re going to love this smooth and creamy cold chocolatey dessert, especially in the summer months. This is an all-natural made-from-scratch Arkansas Possum Pie which is actually quite rare these days. Most recipes call for shortcuts like boxed pudding mixes and whipped topping, but this is the real deal and the difference in quality can be tasted. But, if you’re just too busy to make it from scratch, we’ve included all of the shortcuts further down in the post.
Pecan-Walnut Shortbread Crust
- 1/2 cup unsalted butter, cubed (1 stick) (113g)
- 1 cup all-purpose flour (or 00 flour) (120g)*
- 3/4 cup (6 ounces) toasted pecans, roughly chopped (170g)
- 1 teaspoon granulated sugar (4g)
Chocolate Pudding Layer
- 2/3 cup granulated sugar (150g)
- 1/4 cup Dutch process cocoa powder (30g)
- 3 tablespoons cornstarch (30g)
- 1/4 teaspoon salt (1g)
- 2 1/4 cups whole milk (515g)
- 2 tablespoons unsalted butter (30g)
- 1/2 teaspoon vanilla bean powder, or pure vanilla extract (2g)
Vanilla Bean Cream Cheese Layer
- 8 ounces cream cheese, room temperature (227g)
- 2 tablespoons heavy cream (30g)
- 3/4 cup powdered sugar (75g)
- 1/2 teaspoon vanilla bean powder, pure vanilla extract (2g)
- dash of salt
Toasted Walnut Layer
- 1 1/2 ounces toasted walnuts, chopped (optional but recommended) (45g)
Vanilla Bean Whipped Cream Layer
- 1/2 cup heavy cream (125g)
- 1/4 cup light brown sugar, packed (50g)
- 2 tablespoons powdered sugar (30g)
- 1/2 teaspoon vanilla bean powder, or pure vanilla extract (2g)
Toasted Pecan Garnish
- 1/2 cup toasted pecan halves and/or pieces, or more to taste (75g)
- shaved milk or dark chocolate (or mini chocolate chips)
*I use 00 flour when I’m in Italy, and King Arthur all-purpose when I’m in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you’re living in. No matter where you live, just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
How to Make an All-Natural Arkansas Possum Pie (From Scratch)
You’ll only need to use the oven for about 20 minutes to set the crust, so this is a great recipe to make even in the summer months. Feel free to make mini possum pies (see above in-process photo) they’re just as delicious and really cute if you need individual servings.
- Preheat the oven to 350°F/176°C and prepare the crust. In the bowl of a food processor, add all of the crust ingredients and pulse until the nuts are chopped and the mixture is combined. Alternatively, in a medium bowl cut in the butter with the chopped nuts and flour mixture until it resembles coarse sand. Press the mixture into a pie plate, or a 9×13 casserole dish and bake for about 20 minutes, or until lightly golden in color and the crust is set and slightly puffy. Set aside to cool.
- Make the pudding. Add the sugar, cocoa powder, cornstarch, and salt to a medium heavy-bottomed saucepot and whisk to combine the ingredients well. Slowly blend in the milk while continuing to whisk and cook over medium heat, stirring constantly, until the mixture boils. Boil and stir for 1 minute to thicken (it will coat the back of a spoon). Remove from heat and stir in the butter and vanilla. Cover with sustainable cling film to avoid a “skin” from forming and allow to cool while you make the cream cheese layer.
- Make the vanilla bean cream cheese. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) cream all of the ingredients together until smooth and fluffy (about 2 to 3 minutes).
- Assemble the possum pie. Add the cream cheese layer to the pie crust, smooth it out, and then sprinkle the top with toasted walnuts. Add the cooled chocolate pudding, smooth it out over the top, place cling film on top, and refrigerate for at least 4 hours, but better overnight.
- Make the vanilla bean whipped cream. Using a handheld whisk, handheld mixer, or stand mixer fitted with the whisk attachment, beat the heavy cream for about one minute, and then add the remaining ingredients. Continue to beat until the mixture is light and fluffy. Top the pie with whipped cream and toasted nuts and serve or cover and refrigerate until ready to be eaten Enjoy!
Arkansas Possum Pie (Four-Layer Delight, Better Than Sex Pie, Better than Robert Redford pie, Five-Layer Delight) recipe step-by-step photos
Homemade Arkansas Possum Pie 4-Layer Delight Shortcuts & Substitutions
While I can assure you that making this pie 100% from scratch tastes above and beyond any version ever made with boxed or ready-made ingredients, sometimes we know you just need a break (and a really good dessert without any of the fuss). So, if that’s you, here are some substitutions you can make to get a tasty (very quick) version of our delicious Arkansas Possum Pie without much effort.
- substitute the pecan shortbread crust with a store-bought version instead, or use a graham cracker crust
- substitute homemade whipped cream for your favorite whipped topping (12 ounces)
- substitute homemade pudding for 2 boxes of your favorite pudding mix + 3 cups of whole milk
Can You Freeze Arkansas Possum Pie?
Yes, you can freeze possum pie, but be sure to allow it to thaw properly before eating it because the pudding layer won’t have the right texture if you try to eat it while the pie is still frozen. When the pie has completely chilled, wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. When you want to eat it, allow the pie to thaw in the fridge overnight, and be sure to use a paper towel to soak up any “pie juice” if it accumulates during the thawing process before serving. *This is one of my least favorite pies to freeze, but I’ve done it before with decent results.
Looking for More Delicious Pie Recipes to Make?
We’ve got a few other simple pie recipes we think you might like, from our favorite no-bake summer recipes to a few others worth heating up your oven for.
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Bake Recipe)
- Crispy + Flaky Southern Strawberry-Rhubarb Fried Pies (Best Ever Hand Pies)
- The Best Key Lime Pie with Biscoff Cookie Crust
- Lucky Lunar New Year Fried Cherry Pie “Wontons”
- The Very Best Southern Pecan Pie
- Sweet Cherry Crumb-Crunch Pie w/Scratch Made Cherry Pie Filling + Streusel Topping
- Best Ever All-Natural Strawberry Cheesecake Crostata
- Easy Italian Strawberry Crostata (Crostata di Marmellata di Fragole)
- Best Ever Triple Coconut Cream Pie with Mile-High Meringue Topping
- Aunt Betty’s Southern Pecan Tassies (Mini Pecan Pie Cookies)
- Easy Classic Italian Crostata di Marmellata (Italian Jam Tart)
- Best Ever Black Sesame Triple Coconut Cream Pie
Let’s get started!
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Best Ever Arkansas Possum Pie (100% Scratch-Made)
- Total Time: 4 hours 50 minutes
- Yield: 8 to 12 slices 1x
Description
You’ll love all of the delicious layers in this all-natural possum pie recipe — vanilla bean cream cheese, toasted walnuts, homemade chocolate pudding, sweetened vanilla bean whipped cream topped off with toasted pecans all resting in a nutty walnut-pecan cookie crust. There’s a reason why this pie is famous well beyond the borders of Arkansas (and has a hundred other names). For anyone new to making this pie, I’ve included step-by-step recipe photos at the end of the post.
Ingredients
Pecan-Walnut Shortbread Crust
- 1/2 cup unsalted butter, cubed (1 stick) (113g)
- 1 cup all-purpose flour (or 00 flour) (120g)*
- 3/4 cup (6 ounces) toasted pecans, roughly chopped (170g)
- 1 teaspoon granulated sugar (4g)
Chocolate Pudding Layer
- 2/3 cup granulated sugar (150g)
- 1/4 cup dutch process cocoa powder (30g)
- 3 tablespoons cornstarch (30g)
- 1/4 teaspoon salt (1g)
- 2 1/4 cups whole milk (515g)
- 2 tablespoons unsalted butter (30g)
- 1/2 teaspoon vanilla bean powder, or pure vanilla extract (2g)
Vanilla Bean Cream Cheese Layer
- 8 ounces cream cheese, room temperature (227g)
- 2 tablespoons heavy cream (30g)
- 3/4 cup powdered sugar (75g)
- 1/2 teaspoon vanilla bean powder, pure vanilla extract (2g)
- dash of salt
Toasted Walnut Layer
- 1 1/2 ounces toasted walnuts, chopped (optional but recommended) (45g)
Vanilla Bean Whipped Cream Layer
- 1/2 cup heavy cream (125g)
- 1/4 cup light brown sugar, packed (50g)
- 2 tablespoons powdered sugar (30g)
- 1/2 teaspoon vanilla bean powder, or pure vanilla extract (2g)
Toasted Pecan Garnish
- 1/2 cup toasted pecan halves and/or pieces, or more to taste (75g)
- shaved milk or dark chocolate (or mini chocolate chips)
*I use 00 flour when I’m in Italy, and King Arthur all-purpose when I’m in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you’re living in. No matter where you live, just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
Instructions
- Preheat the oven to 350°F/176°C and prepare the crust. In the bowl of a food processor, add all of the crust ingredients and pulse until the nuts are chopped and the mixture is combined. Alternatively, in a medium bowl cut in the butter with the chopped nuts and flour mixture until it resembles coarse sand. Press the mixture into a pie plate, or a 9×13 casserole dish and bake for about 20 minutes, or until lightly golden in color and the crust is set and slightly puffy. Set aside to cool.
- Make the pudding. Add the sugar, cocoa powder, cornstarch, and salt to a medium heavy-bottomed saucepot and whisk to combine the ingredients well. Slowly blend in the milk while continuing to whisk and cook over medium heat, stirring constantly, until the mixture boils. Boil and stir for 1 minute to thicken (it will coat the back of a spoon). Remove from heat and stir in the butter and vanilla. Cover with sustainable cling film to avoid a “skin” from forming and allow to cool while you make the cream cheese layer.
- Make the vanilla bean cream cheese. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) cream all of the ingredients together until smooth and fluffy (about 2 to 3 minutes).
- Assemble the possum pie. Add the cream cheese layer to the pie crust, smooth it out, and then sprinkle the top with toasted walnuts. Add the cooled chocolate pudding, smooth it out over the top, place cling film on top, and refrigerate for at least 4 hours, but better overnight.
- Make the vanilla bean whipped cream. Using a handheld whisk, handheld mixer, or stand mixer fitted with the whisk attachment, beat the heavy cream for about one minute, and then add the remaining ingredients. Continue to beat until the mixture is light and fluffy. Top the pie with whipped cream and toasted nuts and serve or cover and refrigerate until ready to be eaten Enjoy!
Notes
Homemade Arkansas Possum Pie 4-Layer Delight Shortcuts & Substitutions
While I can assure you that making this pie 100% from scratch tastes above and beyond any version ever made with boxed or ready-made ingredients, sometimes we know you just need a break (and a really good dessert without any of the fuss). So, if that’s you, here are some substitutions you can make to get a tasty (very quick) version of our delicious Arkansas Possum Pie without much effort.
- substitute the pecan shortbread crust with a store-bought version instead, or use a graham cracker crust
- substitute homemade whipped cream for your favorite whipped topping (12 ounces)
- substitute homemade pudding for 2 boxes of your favorite pudding mix + 3 cups of whole milk
Can You Freeze Arkansas Possum Pie?
Yes, you can freeze possum pie, but be sure to allow it to thaw properly before eating it because the pudding layer won’t have the right texture if you try to eat it while the pie is still frozen. When the pie has completely chilled, wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. When you want to eat it, allow the pie to thaw in the fridge overnight, and be sure to use a paper towel to soak up any “pie juice” if it accumulates during the thawing process before serving. *This is one of my least favorite pies to freeze, but I’ve done it before with decent results.
- Prep Time: 30 minutes
- Refrigerate: 4 hours
- Cook Time: 20 minutes
- Category: Pies + Cobblers + Crostate
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
