Possum Pie Recipe

This Possum Pie Recipe is a decadent and layered recipe, which is made with a pecan crust, a cream cheese layer, and a rich chocolate pudding. It’s the ultimate dessert recipe, ready after chilling for at least 4 hours.

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Possum Pie Recipe Ingredients

For the crust:

• 1/2 cup (1 stick) salted butter, melted, plus more for the pie plate
• 3/4 cup pecans
• 1 1/2 cups all-purpose flour
• 1/2 tsp. kosher salt
• 1/3 cup granulated sugar

For the cream cheese layer:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup powdered sugar
• 1 Tbsp. whole milk
• 1 tsp. vanilla extract

For the chocolate layer:

• 3/4 cup granulated sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. kosher salt
• 1 1/2 cups whole milk
• 2 large egg yolks
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. vanilla extract
• 2 Tbsp. salted butter

For the cream topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract

How To Make Possum Pie Recipe

1. Make and bake the crust: Preheat the oven to 350°F. In a food processor, finely grind ½ cup of the pecans with the flour and salt. In a separate bowl, stir together the sugar, melted butter, and 1 tablespoon of water, then add the pecan-flour mixture and stir to combine. Press the dough into a greased 9-inch deep-dish pie plate and freeze for 20 minutes.
2. Blind bake the crust: Line the frozen crust with parchment and fill with pie weights. Bake for 18-20 minutes. Remove the weights and parchment, prick the bottom with a fork, and bake for another 15-20 minutes until golden. Let it cool completely.
3. Make the cream cheese layer: In a stand mixer, beat the cream cheese, powdered sugar, milk, and vanilla until smooth. Spread this mixture in an even layer in the bottom of the cooled crust.
4. Make the chocolate pudding layer: In a saucepan, whisk the sugar, cornstarch, and salt. Whisk in the milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture boils and thickens (6-8 minutes). Remove from heat and stir in the chopped chocolate, vanilla, and butter until smooth.
5. Assemble and chill: Pour the chocolate pudding over the cream cheese layer and spread evenly. Refrigerate, uncovered, for at least 4 hours, or overnight, until completely set.
6. Top and serve: Just before serving, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the chilled chocolate layer and sprinkle with the remaining chopped, toasted pecans.

Recipe Tips

• How to get a non-soggy crust? Blind baking the crust is the most important step. Baking it empty first creates a crisp, sealed barrier that prevents the creamy layers from making the bottom soft.
• How to get a smooth pudding? Whisk the pudding mixture constantly while it’s on the stove, especially as it heats up. This prevents the cornstarch and egg yolks from scrambling and ensures a silky-smooth texture.
• Can I make this pie ahead of time? Yes, this is a perfect make-ahead dessert. You can assemble the pie through the chocolate pudding layer and refrigerate it for up to 2 days. Add the final whipped cream topping and pecans just before serving.
• Why does the pie need to chill for so long? The 4-hour (or overnight) chilling time is crucial. It allows the homemade chocolate pudding layer to fully set and become firm enough to create clean, distinct layers when you slice the pie.

What To Serve With Possum Pie

This is an incredibly rich, multi-layered dessert that is a showstopper all on its own.

• A hot cup of black coffee or espresso to balance the sweetness.
• A tall glass of cold milk.

How To Store Possum Pie

• Refrigerate: This pie must be stored in the refrigerator because of the cream cheese and pudding layers. Cover it loosely and it will keep for up to 4 days.

Possum Pie Nutrition Facts

• Calories: 620 kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 38g
• Saturated Fat: 20g
• Sodium: 450mg
• Fiber: 4g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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