Why You’ll Love This Recipe
Possum Pie is a unique, layered dessert that offers the best of several beloved flavors. The creamy layer of chocolate pudding, combined with a tangy cream cheese filling and topped with fluffy whipped cream, makes this pie an indulgent yet balanced treat. The nutty, buttery pecan crust perfectly complements the richness of the layers. It’s sweet, but not overly so, and its texture is a delightful combination of smooth and crunchy. This dessert is sure to be a hit with anyone who tries it, and the name alone is sure to spark some fun conversation!
Ingredients
For the crust:
- 1 1/2 cups crushed pecans
- 1/4 cup melted butter
- 2 tbsp brown sugar
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
For the chocolate pudding layer:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the topping:
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pecans, melted butter, and brown sugar. Stir until everything is well combined. Press this mixture into the bottom of a pie pan, forming an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add the heavy cream and continue to beat until the mixture thickens slightly. Spread this cream cheese mixture evenly over the cooled crust.
- Prepare the chocolate pudding layer: In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly until the mixture begins to thicken and starts to boil. Once it reaches the desired thickness (about 3-4 minutes), remove from heat and stir in the vanilla extract and butter. Allow the pudding to cool slightly before spreading it over the cream cheese layer.
- Make the whipped cream topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the pie: Once the chocolate pudding layer has set, spread the whipped cream evenly over the top of the pie.
- Chill the pie: Refrigerate the pie for at least 3-4 hours, or overnight if possible, to allow all the layers to firm up and set properly.
- Serve and enjoy: Once chilled, slice and serve. Optionally, garnish with extra crushed pecans or a drizzle of chocolate syrup.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Chilling Time: 3-4 hours
- Total Time: 3.5 to 4 hours
Variations
- Add a Chocolate Ganache: Drizzle a rich chocolate ganache over the whipped cream layer for an extra indulgent touch.
- Use a Different Nut Crust: If you don’t have pecans, you can use crushed walnuts, almonds, or even graham crackers for the crust.
- Coconut Variation: Add shredded coconut to the cream cheese layer for a tropical twist.
- Fruity Twist: Layer fresh fruit such as raspberries or strawberries on top of the whipped cream for a light and refreshing contrast.
Storage/Reheating
Possum Pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover the pie with plastic wrap or store it in an airtight container to keep it fresh. The pie should be served chilled, and no reheating is necessary, as the texture is best enjoyed cold.
FAQs
What makes the name “Possum Pie” unique?
The name “Possum Pie” is a playful and quirky title, but it doesn’t actually contain any possum. It’s a fun nod to the Southern tradition of giving unique names to regional dishes.
Can I make the crust ahead of time?
Yes, the pecan crust can be made ahead of time and stored in an airtight container for up to 2 days before assembling the pie.
Can I substitute the heavy cream with a lighter option?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, but it may affect the richness of the texture.
Is this pie gluten-free?
Yes, the crust is naturally gluten-free as it is made from crushed pecans. Just make sure that the chocolate pudding and whipped cream ingredients are also gluten-free.
Can I make this pie dairy-free?
To make this pie dairy-free, you can substitute the cream cheese with a dairy-free alternative and use coconut milk or almond milk in place of the whole milk and heavy cream.
Can I make the cream cheese layer ahead of time?
Yes, the cream cheese layer can be made ahead of time and stored in the refrigerator until you are ready to assemble the pie.
Is it okay to use store-bought pudding for the chocolate layer?
You can use store-bought chocolate pudding if you prefer, but homemade pudding gives a richer and smoother flavor that complements the other layers better.
How can I prevent the whipped cream from deflating?
Make sure to whip the cream to stiff peaks, and refrigerate the pie for several hours to help maintain the texture of the whipped cream.
Can I freeze this pie?
Possum Pie can be frozen, but the texture of the whipped cream and pudding may change once thawed. It’s best enjoyed fresh after chilling in the refrigerator.
Can I add other toppings?
Yes! You can add crushed pecans, grated chocolate, or even caramel drizzle for an extra touch of flavor and texture.
Conclusion
Possum Pie is a fun and decadent dessert that combines the best of Southern flavors with a touch of whimsy. With its rich layers of chocolate pudding, cream cheese, and whipped cream, all sitting atop a crunchy pecan crust, this pie is sure to be a hit at any gathering. Whether you’re a fan of Southern desserts or just looking for something indulgent yet simple, this recipe offers the perfect balance of flavors and textures that everyone will love.
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Possum Pie
- Total Time: 3.5 to 4 hours
- Yield: 8-10 servings
- Diet: Gluten Free
Description
Possum Pie is a decadent Southern dessert with layers of chocolate pudding, cream cheese, and whipped cream, all sitting atop a crunchy pecan crust.
Ingredients
- For the crust:
- 1 1/2 cups crushed pecans
- 1/4 cup melted butter
- 2 tbsp brown sugar
- For the cream cheese layer:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- For the chocolate pudding layer:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- For the topping:
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pecans, melted butter, and brown sugar. Stir until everything is well combined. Press this mixture into the bottom of a pie pan, forming an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add the heavy cream and continue to beat until the mixture thickens slightly. Spread this cream cheese mixture evenly over the cooled crust.
- Prepare the chocolate pudding layer: In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly until the mixture begins to thicken and starts to boil. Once it reaches the desired thickness (about 3-4 minutes), remove from heat and stir in the vanilla extract and butter. Allow the pudding to cool slightly before spreading it over the cream cheese layer.
- Make the whipped cream topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the pie: Once the chocolate pudding layer has set, spread the whipped cream evenly over the top of the pie.
- Chill the pie: Refrigerate the pie for at least 3-4 hours, or overnight if possible, to allow all the layers to firm up and set properly.
- Serve and enjoy: Once chilled, slice and serve. Optionally, garnish with extra crushed pecans or a drizzle of chocolate syrup.
Notes
- The crust can be made ahead of time and stored for up to 2 days.
- This pie is naturally gluten-free, but ensure all ingredients are gluten-free.
- For dairy-free options, substitute with dairy-free cream cheese and milk alternatives.
- The pie can be frozen, but the whipped cream and pudding texture may change when thawed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
