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Possum Pie: Creamy, Chocolatey Southern Classic

Possum Pie

Possum Pie: Creamy, Chocolatey Southern Classic
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Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 1 cup flour
  • ½ cup chopped pecans
  • ½ cup unsalted butter melted
  • Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • ½ cup butter softened
  • 1 tsp vanilla extract
  • Pudding Layer
  • 1 3.9 oz instant chocolate fudge pudding mix
  • 2 cups cold milk
  • Topping
  • 1 8 oz container whipped topping, thawed
  • Optional: ¼ cup pecans chocolate shavings

Equipment

  • 9x13 baking dish or pie plate
  • Mixer & whisk
  • mixing bowls
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Combine crust ingredients and press into dish. Bake 15–20 min, cool.
  2. Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Spread over crust.
  3. Whisk pudding mix with milk until thick. Spread over cream cheese layer.
  4. Spread whipped topping over pudding.
  5. Chill at least 4 hours or overnight.
  6. Garnish with pecans and chocolate shavings before serving.

Notes

Cool the crust fully before adding layers to prevent melting.
Chill overnight for best flavor and clean slices.
Homemade whipped cream swap — use 1 ½ cups heavy cream + 3 tbsp powdered sugar instead of whipped topping.
Pudding twist — try half chocolate, half vanilla pudding for a layered effect.