Possum Pie
A layered no-bake dessert of pecan crust, sweetened cream cheese, chocolate pudding, and whipped cream — despite the name, it contains no possum.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Pie dish
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30
- carbs
- 42
- protein
- 6
- calories
- 460
Instructions
- 1
Preheat your oven to 350°F.
- 2
Mix the flour, melted butter, and half the pecans. Press the mixture into a pie dish.
- 3
Bake the crust for 15 minutes until golden. Let it cool completely.
- 4
Beat the cream cheese and powdered sugar until smooth. Gently stir in 1 cup whipped topping and spread over the cooled crust.
- 5
Whisk the pudding mix with milk until thickened. Spread it over the cream cheese layer.
- 6
Top with the remaining whipped topping. Sprinkle the remaining pecans over the top.
- 7
Refrigerate for at least 4 hours before serving.
Chef's tips
Chill the pie overnight for the cleanest slices. Toast the pecans first for deeper flavor.
Storage
Refrigerate covered for up to 4 days.
Reheating
Serve chilled; not intended to be reheated.
Common mistakes to avoid
- •Adding the pudding layer before the crust cools completely
- •Slicing the pie before it is fully chilled
Serving suggestions
Cooked Possum Pie?
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