SOMETIMES, YOU JUST NEED PIE

A PERFECTLY LAYERED PIE

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.

ARKANSAS POSSUM PIE

Servings: 8

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

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.

PEANUT BUTTER PERFECTION

If you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to experience this dessert. It’s fluffy, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will likely never go out of style.

You can stop guessing what it may be: this treat is a scrumptious bite of Fluffy Peanut Butter Pie drizzled with chocolate syrup. You will understand the craze once you sink your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert.

Although it tastes like you have been in the kitchen all day, it’s a simple-to-make, delightful treat with luscious peanut butter flavor that melts in your mouth.

To make this pie, remove the filling from 20 chocolate cookies and crush them with a rolling pin until they are just crumbs. Mix cookie crumbs with melted butter and mold into a pie dish to create the crust.

Next, in a mixer, combine cream cheese and reserved cookie filling. Then add sweetened condensed milk, peanut butter, lemon juice and vanilla extract while you continue mixing.

In a mixing bowl, beat whipping cream until stiff peaks form. Fold peanut butter mixture in with the whipping cream.

Layer the peanut butter and whipping cream mixture on top of the crust in the pie pan. Chill for about 4 hours then drizzle with chocolate syrup just before serving.

This dessert is perfect for anyone with a sweet tooth. House guests, birthday parties or even just a simple treat after a meal; it’s an any-occasion kind of pie.

FLUFFY PEANUT BUTTER PIE

Servings: 6-8

• 20 chocolate cream-filled cookies

• 1/4 cup butter, melted

• 1 package (8 ounces) cream cheese, softened

• 1 cup smooth peanut butter

• 1 can (14 ounces) sweetened condensed milk

• 3 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 cup whipping cream

• chocolate syrup

Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter.

Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.

Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.

Cover leftovers and store in refrigerator.