thepioneerwoman
Possum Pie
Grab a slice of possum pie! An old-fashioned Arkansas dessert, this Southern recipe has a pecan crust and layers of cream cheese, chocolate, and whipped cream.
👥 8 Servings⏱️ Prep & Cook: 6h⏳ Prep: 1h 10m👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
- ●measuring cup
- ●baking sheet
- ●whisk
- ●saucepan
📝 Preparation Steps
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For the crust: Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate with butter. Finely grind ½ cup of the pecans in a food processor. Add the flour and salt and pulse to combine. In a medium bowl, stir together the granulated sugar and 1/2 cup butter. Add 1 tablespoon water and stir to combine. Add the pecan mixture; stir until fully combined and the mixture holds together when pinched.
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Using hands and a dry measuring cup, press the dough evenly into the bottom and up the sides of the prepared pie plate. Freeze the crust until firm, about ⏱️ 20 minutes.
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Line the inside of the crust with parchment paper, then fill with pie weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to ⏱️ 20 minutes. Remove the pie weights and parchment paper and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 15 to ⏱️ 20 minutes more. Let cool completely to room temperature, about ⏱️ 30 minutes.
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Reduce the oven temperature to 325°F. Place the remaining ¼ cup pecans on a baking sheet and bake until fragrant and lightly browned, 7 to ⏱️ 9 minutes. Let cool completely before coarsely chopping. Store in an airtight container until ready to use.
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For the cream cheese layer: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, powdered sugar, milk, and vanilla until smooth, 1 to ⏱️ 2 minutes. Spread in an even layer in the bottom of the prepared crust.
cream cheese, at room temperature1 (8-ounce) package
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For the cream topping: Wash and dry the mixer bowl and fit the mixer with the whisk attachment. Add the heavy cream and beat on medium speed until thickened. Add the powdered sugar and vanilla and beat on medium-high speed until stiff peaks form, 2 to ⏱️ 3 minutes. Cover and refrigerate.
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For the chocolate layer: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil, thickens, and an instant-read thermometer registers 185°F, 6 to ⏱️ 8 minutes. Remove from the heat and add the chocolate, vanilla, and butter, stirring until well combined.
large egg yolks2
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Pour the pudding over the cream cheese layer, spread in an even layer. Refrigerate, uncovered, for at least ⏱️ 4 hours and up to overnight.
cream cheese, at room temperature1 (8-ounce) package
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Just before serving, whisk the cream topping by hand back to stiff peaks if necessary. Spread the topping over the pudding layer and sprinkle with the pecans.
Nutrition Facts
calories
752 Calories
fat Content
49 g
fiber Content
2 g
sugar Content
51 g
sodium Content
413 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
151 mg
carbohydrate Content
72 g
saturated Fat Content
26 g
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