Easy Southern Possum Pie

Make this easy Possum Pie with layers of pecan crust, cream cheese filling, and homemade chocolate pudding. A rich and crowd-pleasing dessert.

Possum Pie is a classic Southern dessert known for its rich, layered texture and irresistible combination of flavours. Despite the playful name, there’s nothing unusual about what’s inside, just a buttery pecan crust, a smooth cream cheese layer, and a thick, homemade chocolate pudding, all finished with a generous topping of whipped cream. Each bite is creamy, slightly nutty, and perfectly balanced between sweet and chocolatey.

This is the kind of dessert that feels right at home on a holiday table or at a family gathering, but it’s simple enough to make any time you’re craving something a little special. It also happens to be a great make-ahead option, as the layers need time to chill and set, making it ideal for entertaining.

Tips for Best Results

• Chill the crust properly
  Freezing the crust before baking helps it hold its shape and prevents shrinking.
• Use foil and weights for blind baking
  Filling the crust with pie weights or dried beans ensures it bakes evenly without puffing up.
• Let the crust cool completely
  Adding the cream cheese layer to a warm crust can cause it to melt and become runny.
• Beat the cream cheese until smooth
  Make sure it’s fully softened before mixing to avoid lumps in the filling.
• Whisk the pudding constantly
  Continuous whisking while cooking prevents lumps and ensures a smooth, thick pudding.
• Cool the pudding slightly before layering
  It should still be pourable but not hot, so it doesn’t melt the cream cheese layer.
• Press plastic wrap directly onto the pudding
  This prevents a skin from forming as it chills.
• Allow enough chilling time
  The pie needs at least 6 hours, preferably overnight, to fully set for clean slices.
• Whip the topping just before serving
  Freshly whipped cream gives the best texture and flavour.
• Use a sharp knife for clean slices
  Wipe the knife between cuts for neat, defined layers.

Ingredients and Substitutions

Flour – Spoon into your measuring cup and level off for the most accurate measurement.

Butter – Use real butter for the best flavour and texture in the crust. Margarine can be used if necessary, but it will affect the richness.

Sugar – Brown sugar is used in the crust for a deeper flavour that pairs well with pecans. Powdered sugar works best for the cream cheese layer and whipped topping to keep them smooth. Granulated sugar is ideal for the pudding.

Pecans – Used in both the crust and as a topping for added crunch and flavour. Walnuts can be used instead if needed.

Water – Helps bring the crust together. You may not need it if the dough holds together well on its own.

Salt – Enhances flavour. If using salted butter, reduce the added salt to about 1/4 teaspoon.

Cream cheese – Full-fat cream cheese is best for a stable, creamy layer. Avoid light versions as they can be too soft.

Cream – Adds richness and helps smooth the cream cheese layer. Whole milk or evaporated milk can be used as an alternative.

Vanilla – Either pure or artificial vanilla extract will work.

Cocoa powder – Use unsweetened cocoa powder, not hot chocolate mix. Dutch-process cocoa will give a deeper chocolate flavour.

Espresso powder – Boosts the chocolate flavour without making it taste like coffee. Optional but recommended.

Cornstarch – Thickens the pudding to the right consistency.

Milk – Whole milk provides the best flavour, but other types can be used.

Cream – Adding some cream to the pudding creates a richer, smoother texture. You can use all milk if preferred.

Eggs – Help thicken and enrich the pudding. For an egg-free version, increase the cornstarch slightly.

Chocolate curls – For garnish. To make them, spread melted chocolate thinly on the back of a flat baking sheet, chill until just set, then scrape with a metal spatula to form curls. Chill again before using for easier handling.

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Easy Southern Possum Pie

Prep time: 25 minutes | Cook time: 35 minutes | Chill time: 6 hours

Ingredients

Pecan Shortbread Crust

• 1 cup all-purpose flour
• ½ cup unsalted butter
• ¼ cup brown sugar
• ¾ cup pecans, chopped
• 1 tablespoon ice water
• ½ teaspoon salt

Cream Cheese Layer

• 8 oz. cream cheese, softened
• 1/3 cup powdered sugar
• ½ cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Pudding Layer

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon espresso powder
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract

Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish

• Pecans, chopped
• Chocolate shavings

Directions

1. Grease a 9-inch deep-dish pie plate and set aside.
2. Add the pecan halves and sugar to a food processor and pulse until finely ground. Add the flour and salt, pulsing to combine. Add the butter and pulse until the mixture is crumbly.
3. Sprinkle the ice water over the mixture and pulse until it resembles a coarse meal and holds together when pressed.

1. Press the mixture evenly into the prepared pie plate. Prick the bottom all over with a fork, then freeze until firm, about 30 minutes. (Image 1)
2. Preheat the oven to 375°F (190°C).
3. Cover the chilled crust with aluminum foil and fill with pie weights or dried beans. Bake until lightly browned around the edges, about 20 minutes.
4. Remove the foil and weights. Loosely cover the edges of the crust with foil and return to the oven. Bake until set, about 10 to 15 minutes. Set aside to cool completely.
5. In the bowl of a stand mixer, whisk together the cream cheese, powdered sugar, cream, vanilla, and salt until smooth and creamy. (Image 2) Spread evenly over the cooled crust. Refrigerate while preparing the pudding.

1. In a medium saucepan, whisk together the sugar, cocoa powder, espresso powder, cornstarch, and salt until well combined.
2. Whisk in the milk, cream, and egg until smooth. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Once boiling, whisk vigorously for 1 minute. (Image 3)
3. Remove from the heat and whisk in the butter and vanilla until smooth. Continue whisking until thickened, then set aside to cool, whisking often to prevent a skin from forming.
4. Carefully pour the chocolate pudding over the cream cheese layer, spreading into an even layer. Place plastic wrap directly on the surface and refrigerate until set, about 6 hours or overnight.
5. Just before serving, use a stand mixer to whisk together the cream, sugar, and vanilla until stiff peaks form. Spoon over the pie in a thick, even layer. (Image 4) Garnish with chopped pecans and chocolate curls.