Possum Pie

My possum pie is a cool, creamy, southern pie perfect for any occasion. A decadent triple layer filling is cradled is a buttery pecan shortbread crust.

Course Dessert

Cuisine American

Keyword Southern Desserts, Southern Pie, southern recipes

Prep Time 20

Cook Time 10

Refrigeration Time 4 30

Total Time 5

Servings slices

Calories 947kcal

Author Kathleen

Ingredients

Crust:

2 cups, (about 30 cookies) shortbread cookies, processed into crumbs
3/4 cup pecans, chopped
5 tablespoons butter, melted

Cream Cheese Layer:

8 ounces cream cheese, softened
1/2 cup confectioners sugar
2 tablespoons heavy cream
1 vanilla extract

Pudding Layer:

3 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder non-alkalized
1/4 teaspoon espresso powder
1/4 teaspoon salt
1 cup half and half
1 ¼ cup whole milk
1 cup sugar
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Whipped Topping Layer:

1 cup heavy cream
1 tablespoons confectioners sugar
1/2 teaspoon vanilla extract

Garnish:

pecans chopped
chocolate shavings

US Customary - Metric

Instructions

Make Crust:

Preheat oven to 350°F.
In a medium mixing bowl, combine all of the crust ingredients.
Press into a deep dish nine-inch pie pan. Bake for 10 minutes in preheated oven. Cool completely before filling.

Make Cream Cheese Layer:

When the crust is almost completely cooled, begin making cream cheese layer; in a medium mixing bowl, using a handheld electric mixer and beat cream cheese (8 ounces), confectioners sugar,(1/2 cup), heavy cream (2 tablespoons), and vanilla (1 teaspoon) until smooth. When the crust has completely cooled, spread the cream cheese mixture in an even layer. Place in the fridge while you make the pudding layer.

Make Pudding Layer:

Whisk together cornstarch (3 tablespoons), cocoa powder (1 tablespoon), espresso powder (1/4 teaspoon), and salt (1/4 teaspoon) in a medium bowl. Add 2 tablespoons of the half and half and mix to a smooth paste consistency. Whisk in the remaining half and half and set aside.
Mix milk (1 ¼ cup), sugar (1 cup), and chocolate (4 ounces) in a heavy bottom, medium saucepan. Over medium heat, stirring constantly, melt the chocolate completely. Remove the pan from heat and mix about 1/2 cup of the melted chocolate mixture into the half and half mixture. Add this mixture to the remaining chocolate mixture in the saucepan.
Return the saucepan to the cooktop and, over medium heat, cook mixture stirring constantly. Bring to a boil. Continue to cook, stirring constantly, for 1 minute. Take the pan off the cooktop and add butter (2 tablespoons) and vanilla (1 teaspoon) and stir until butter is completely melted and the mixture is combined.
Pour pudding into a clean separate bowl and cover surface completely, with plastic wrap touching directly over the surface of the hot pudding, to prevent a skin from forming on pudding as it cools. Refrigerate for 30 minutes.
Spread completely cooled pudding over cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours, or even better, overnight.

Whipped Topping:

In a medium bowl, using an electric mixer beat cream (1 cup), confectioners sugar (1 tablespoon), and vanilla (1/2 teaspoon) until soft peaks form. Spread whipped cream decoratively over of chocolate pudding layer. Sprinkle top with chopped pecans and chocolate shavings. Slice and serve immediately.

Notes

Shortbread Cookies: There are some great commercial shortbread cookies readily available at most supermarkets these days. I typically use Pepperidge Farms Dublin cookies (my absolute favorite), Pepperidge Farms Cheeseman (which are actually considered a “butter cookie”), or Keebler Pecan Sandies.
Pecans: for the best flavor, toast the pecans before you chopped them.
Butter: Real butter brings the best flavor to the crust. Using margarine will compromise the flavor!
Cream Cheese: Needs to be at room temperature.
Confectioners Sugar: Sift to avoid any lumps.
Vanilla Extract: Use the real stuff. Pure vanilla extract tastes so much better than imitation vanilla flavor.
Egg Yolks: Bring eggs to room temperature before separating them. Forgot to set them out before early enough? No problem! Check out this article from Bon Appetite on how to do it rapidly!
Whipped Topping: Remember to pop it in the fridge to thaw the night before you put this together. If you want to make a homemade version, you can replace the Cool Whip with homemade whipped cream. Take note that it will not be as stable as the original. I’d use 1-1/2 cups of heavy whipping cream and powdered sugar to taste.
Pie Plate: Make sure your 9-inch pie plate is a deep dish version.
Cooking the chocolate custard: When cooking the custard make sure you stir constantly until it thickens. Watch the cooking time. If the custard cooks too long at a high temperature it can break down the cornstarch and possibly scorch the milk.
Veggie peeler: You can use a veggie peeler to make some decorative shavings for the pie or pour melted chocolate chips on the back of a baking sheet and use a spatula. This is how my Grandma decorated all her chocolate desserts. Hers always looked significantly better than mine ever does, more like curls than shavings, but I try!
Cooling the homemade pudding; After the custard is cooked, pour it into a shallow bowl. When you cover it with plastic wrap, make sure the plastic wrap covers the entire surface of the hot pudding to prevent skin from forming.

Nutrition