Old-Fashioned Shortcut Possum Pie Recipe
Prep Time:
11 hours
Cook Time:
15 minutes
Servings:
Ingredients
  • ½ cup pecan halves
  • ¼ cup granulated sugar
  • 1 cup all-purpose flour
  • 6 tablespoons cold salted butter
  • 1 tablespoon cold water
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 (4-ounce) package chocolate pudding mix
  • 1 tablespoon dark cocoa powder
  • 1 ½ cup heavy cream
  • 1 (8-ounce) tub whipped topping
  • ⅓ cup pecan halves, for garnish
Directions
  1. Spritz a pie pan with cooking spray.
  2. To make the crust, place the pecan halves and granulated sugar in the bowl of a food processor.
  3. Pulse until the pecans are finely chopped.
  4. Add the flour to the food processor and pulse to combine.
  5. Add the cold butter and pulse until pea-sized crumbs form.
  6. Add 1 tablespoon cold water and pulse until the mixture loosely combines. The crust mixture should hold together when pressed.
  7. Transfer the crust mixture to the prepared pie pan.
  8. Press the crust mixture into the bottom and sides of the pan. Cover and refrigerate for 30 minutes.
  9. Preheat the oven to 350 F.
  10. Once chilled, remove the crust from the oven and dock it with a fork.
  11. Place the crust in the oven and bake it for 15 to 20 minutes or until golden. Remove and set it aside to cool completely on a wire rack.
  12. Once the crust has cooled, make the cream cheese filling by placing the softened cream cheese, powdered sugar, heavy cream, and vanilla in a large bowl.
  13. Whisk to combine the filling.
  14. Transfer the cream cheese filling to the cooled crust.
  15. Spread the filling out evenly, cover, and refrigerate while you prepare the chocolate filling.
  16. To make the chocolate filling, place the pudding mix, cocoa powder, and heavy cream in the bowl of a stand mixer fitted with the whisk attachment.
  17. Gently whisk to combine and gradually increase the speed until the mixture is thick and fluffy. If the mixture is too thick, add a tablespoon of milk to thin it.
  18. Spoon the chocolate filling over the cream cheese layer.
  19. Spread the chocolate filling out evenly, cover, and refrigerate 10 to 12 hours to set.
  20. Once set, remove the pie from the refrigerator, and top with whipped topping.
  21. Spread the whipped topping out evenly and decorate with pecan halves before slicing and serving.