Possum Pie

Discover a classic Southern dessert with our delightful Possum Pie recipe. Enjoy creamy layers with a pecan crust, perfect for any occasion.

Today, we’re diving into a Southern classic found mainly in Arkansas that is as charming as its name suggests – Possum Pie.

This delicious dessert features layers of cream cheese, homemade chocolate pudding, and whipped cream, all on a buttery pecan crust. No possums harmed in the making. What I love about Possum pie is how rich and flavourful it is without even approaching being overly sweet.

Whether you’re hosting a family gathering or simply craving a sweet treat, this pie is sure to impress. Let’s get started!

Storage Instructions

Storing in the Fridge

Wrap the pie tightly with plastic wrap or aluminum foil. If the pie is in a pie dish, cover the entire dish. Alternatively, you can place the pie in an airtight container. Place the covered pie in the refrigerator, and store for up to 3-4 days. Possum pie contains ingredients like cream cheese and whipped cream, which need to be kept cold.

Storing in the Freezer

Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. For added protection, you can place the wrapped pie in a freezer-safe airtight container or a large resealable plastic bag. Place the wrapped pie in the freezer.

When ready to serve, remove the pie from the freezer and unwrap it. Place it in the refrigerator to thaw overnight.

Ingredients and Substitutions for Possum Pie

Flour – Spoon and level your flour to carefully measure it.

Butter – For a buttery flavour to the crust you will want to use only butter, do not substitute with margarine unless you absolutely must.

Sugar – For the crust I used brown sugar. I would normally use powdered sugar in a short bread style crust, but for this one the deeper flavour of brown sugar works really well with the pecans. Powdered sugar only should be used for the cream cheese layer and the whipping cream to avoid a gritty texture. Granulated sugar is ideal for the pudding.

Pecans – You will want pecans for both the crust and the topping. You can substitute with walnut pieces.

Water – You can skip the water if you find the dough is workable enough without it.

Salt – Reduce the salt to 1/4 teaspoon if you use salted butter rather than unsalted.

Cream cheese – Use good quality regular cream cheese, do not use light cream cheese.

Cream – Thins out the cream cheese mixture and provides rich flavour and texture. You may use whole milk or evaporated milk instead.

Vanilla – Pure or artificial vanilla extract may be used.

Cocoa powder – Use only unsweetened cocoa powder, do not use hot chocolate mix. Dutch processed cocoa powder is best.

Espresso powder – Deepens the chocolate flavour, also works well when making chocolate cakes!

Cornstarch – To help thicken up the pudding.

Milk – Whole milk will give the best flavour, but any milk will do.

Cream – While you can definitely use all milk for your pudding using a little cream really gives the best flavour and mouth feel.

Eggs – If you need egg free, you can increase the amount of cornstarch.

Chocolate curls – These are easy to make, simply melt chocolate and thin it slightly with shortening. Pour over the back of a sheet pan (the back must be flat with no pattern) and place in the freezer for 2-3 minutes to set slightly. Use a metal spatula to scrape the chocolate into curls. Once you’ve made enough curls, place them in the refrigerator for about 10-15 minutes to firm up. This will make them easier to handle when decorating.

Other substitutions:

• You may use instant pudding mix instead of making homemade chocoolate pudding.
• You may also use a frozen (thawed) whipped topping in place of the homemade whipped cream.

Looking for More Chocolate Desserts?

Check out more of my favourite chocolate dessert recipes!

These Saint Lucian Hot Chocolate Cupcakes are inspired by the Island’s Cocoa Tea – a spiced Hot Chocolate that is made from locally grown cocoa.

These hot chocolate cookies are the perfect winter treat! They’re easy to make, soft and chewy, and they taste just like a rich hot cocoa.

These Chocolate Pots de Crème are a truly decadent dessert, perfect for serving guests or simply celebrating with a special someone.

How to Make Possum Pie

Yields: 8 Servings | Prep time: 25 Minutes | Cook time: 35 Minutes | Chill time: 6 Hours

Ingredients:

Pecan Shortbread Crust:

• 1 cup all-purpose flour
• ½ cup unsalted butter
• ¼ cup brown sugar
• ¾ cup pecans, chopped
• 1 tablespoon ice water
• ½ teaspoon salt

Cream Cheese Layer:

• 8 oz. cream cheese, softened
• 1/3 cup powdered sugar
• ½ cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Pudding Layer:

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon espresso powder
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract

Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• Pecans, chopped
• Chocolate shavings

Directions:

Grease a 9-inch deep-dish pie plate, and set aside.

Pulse pecan halves and sugar in a food processor until finely ground.

Add flour and salt; pulse to combine then add butter and pulse until crumbly. (Images 1 & 2)

Sprinkle ice water over mixture and pulse until it resembles coarse meal and holds together when squeezed. (Image 3)

Press mixture into a prepared pie plate and prick bottom of dough all over with a fork. (Image 4)

Freeze until firm, about 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Cover the chilled crust with a piece of aluminum foil. Add pie weights or dried beans to completely fill crust.

Bake in preheated oven until lightly browned around edges, about 20 minutes.

Remove foil and weights. Loosely cover the edges of the crust with foil then return to oven, and bake until set, about 10 to 15 minutes. Set aside to cool completely.

In the bowl of a stand mixer, whisk together cream cheese, powdered sugar, cream, vanilla, and salt until smooth and creamy. (Image 5)

Spread in an even layer over the cooled crust. Refrigerate while preparing the pudding.

In a medium saucepan, whisk together sugar, cocoa powder, espresso powder, cornstarch, and salt until well combined. (Image 6)

Whisk in milk, cream, and egg and mix until smooth. Bring mixture to a boil over medium heat, whisking constantly. Once boiling, whisk vigorously for 1 minute. (Image 7)

Remove from heat then whisk in butter and vanilla until smooth. Continue to whisk until thickened. Then set aside to cool, whisking often to prevent the pudding from forming a skin.

Carefully pour the chocolate pudding over the cream cheese layer into an even layer. (Image 8)

Place plastic wrap over the pudding and refrigerate until set, about 6 hours to overnight.

Just before serving, using a stand mixer, whisk together cream, sugar, and vanilla until stiff peaks form.

Spoon on top of the pie in a thick and even layer. Garnish with chopped pecans and chocolate curls.