Possum Pie
A layered Southern dessert with a buttery pecan crust, a sweet cream cheese layer, a rich chocolate pudding layer, and a fluffy whipped topping. Despite the playful name, no possums are involved—just creamy, decadent goodness in every bite. It’s a showstopper for potlucks, holidays, or when you want to impress with minimal fuss.
Ingredients
For the crust
all-purpose flour 1 cup (125 g)
unsalted butter, cold and cubed 1/2 cup (113 g)
chopped pecans 1 cup (100 g)
For the cream cheese layer
cream cheese, softened 8 ounces (227 g)
powdered sugar 1 cup (120 g)
frozen whipped topping, thawed 1 cup (about 120 g)
For the pudding layer
instant chocolate pudding mix 2 packages (3.9 ounces / 110 g each)
cold milk 3 cups (720 ml)
For the topping
frozen whipped topping, thawed 2 cups (about 240 g)
chopped pecans or chocolate shavings for garnish, optional
Instructions
1️⃣ Heat the oven to 350°F (175°C). In a mixing bowl, combine flour, cold butter, and chopped pecans. Mix with a pastry cutter or fork until crumbly. Press evenly into the bottom of a 9×13-inch baking dish. Bake for 15 to 18 minutes until lightly golden. Cool completely.
2️⃣ In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread this mixture evenly over the cooled crust.
3️⃣ In another bowl, whisk together the pudding mixes and cold milk until thickened, about 2 minutes. Spread over the cream cheese layer.
4️⃣ Top with the remaining 2 cups whipped topping, spreading evenly to cover.
5️⃣ Garnish with chopped pecans or chocolate shavings if desired.
6️⃣ Chill for at least 2 hours before slicing to help the layers set.
Notes
Crust tip
Press the pecan crust firmly so it holds together when slicing. Let it cool fully before adding the layers to avoid melting the cream cheese filling.
Pudding choice
For a deeper flavor, use one chocolate and one chocolate fudge pudding mix. You can also swap in vanilla pudding for a milder variation.
Whipped topping swap
Freshly whipped cream can replace frozen whipped topping for a less processed taste, though it won’t hold as long in the refrigerator.
Make ahead
Possum pie can be made a day in advance and stored covered in the refrigerator. The crust will soften slightly after a day but the flavors meld beautifully.
Find it online: https://richspoon.com/possum-pie/