Arkansas Possum Pie

FOR THE CRUST:

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

FOR THE CREAM CHEESE LAYER:

• 8 oz cream cheese, at room temperature
• 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, stir together the melted butter, flour, pecans, and brown sugar.
3. Press mixture into the bottom and up the sides of a 9-inch pie pan and bake until crust begins to brown around the edges, 15-20 minutes. Let cool completely.
4. In a clean bowl, beat the cream cheese, 1/2 cup powdered sugar, and heavy cream with an electric mixer until smooth. Spread into cooled crust.
5. In a separate bowl, combine the pudding mixes and milk and allow to set for 5 minutes. Spread thickened pudding over cream cheese mixture and place in refrigerator to chill until set, at least 4 hours.
6. When ready to serve, make the topping by beating the heavy cream and powdered sugar until soft peaks form. Spread over chocolate pudding layer and top with pecans. Enjoy!