Possum Pie
Yield: 8 slices
This Possum Pie recipe features layers of cream cheese, chocolate pudding, and fluffy whipped cream in a buttery salted pecan shortbread crust. It's an easy chilled dessert that's fun and decadent!
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup finely chopped salted roasted pecans (I like Trader Joe's brand)
- ¼ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 2 tablespoons honey
Cream Cheese Layer
- 8 ounces full-fat cream cheese, softened
- ½ cup powdered sugar
- ¼ cup full-fat sour cream
- 1 tablespoon pure vanilla extract
- 4 ounces Cool Whip
Chocolate Pudding Layer
- 1 box (3.9 ounces) Chocolate Fudge Instant Pudding & Pie Filling
- 1½ cups half & half
- 1 teaspoon pure vanilla extract
- ½ teaspoon instant espresso powder
- ½ teaspoon Morton kosher salt
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons Instant Vanilla Pudding Mix
- 4 ounces Cool Whip
Instructions
Crust
- Preheat oven to 350°F. Lightly spray a 9” deep dish pie dish with nonstick baking spray. If you don’t use a deep dish pie pan, you’ll have extra filling left over from each layer (which makes a delicious trifle or pudding cup).
- In a large bowl, combine flour, pecans, and brown sugar. Add melted butter and honey, and stir until well combined.
- Transfer crust mixture to prepared pie dish and press it into an even layer around the bottom and sides – it should be about ¼” thick.
- Bake pie crust for 15-18 minutes, or until golden brown. Set aside at room temperature to cool completely before filling.
Cream Cheese Layer
- Once the pie crust has cooled completely, use the paddle attachment on your stand mixer to cream together cream cheese, powdered sugar, sour cream, and vanilla.
- When cream cheese is light and fluffy, gently fold in the Cool Whip until evenly combined.
- Spread cream cheese layer evenly over bottom of crust and place in the freezer while you prepare the chocolate pudding layer.
Chocolate Pudding Layer
- In a large bowl, whisk together chocolate pudding mix and half & half for two minutes.
- Then stir in vanilla, instant espresso powder, and salt.
- Slowly pour chocolate pudding mixture over the top of the cream cheese layer and spread it into an even layer. Take care not to mix the chocolate layer with the cream cheese layer.
- Place pie back into the freezer while you prepare the whipped cream topping.
Whipped Cream Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream and pudding mix until stiff peaks form.
- Gently fold in Cool Whip until evenly combined.
- Carefully spread whipped cream over the top of the chocolate layer, so it doesn't mix with chocolate pudding layer.
- Refrigerate at least 6 hours (but preferably overnight) before serving. Garnish with chopped pecans and/or chocolate curls and enjoy.
Nutrition Information:
Serving: 1 Calories: 294kcal Carbohydrates: 46g Protein: 9g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Cholesterol: 28mg Sodium: 420mg Potassium: 213mg Fiber: 1g Sugar: 30g Vitamin A: 270IU Vitamin C: 1mg Calcium: 195mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.