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Possum pie slice on a wooden plate.
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5 from 1 vote

Possum Pie Recipe

Possum Pie is a rich and delicious layered pie over a homemade shortbread crust. With a creamy cream cheese layer on the bottom, a rich chocolate silky smooth layer in the middle, and a fluffy whipped topping layer on top you won't be able to resist this pie.
Prep Time30 minutes
Cook Time7 minutes
Chill Time4 hours
Total Time4 hours 37 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 550kcal
Author: Aimee Mars

Equipment

  • Handheld Mixer
  • Pie Dish

Ingredients

Shortbread Crust

  • 2 cups Shortbread Cookie Crumbs
  • 3/4 cup Chopped Pecans
  • 5 tablespoons Butter melted

Cream Cheese Layer

  • 6 ounces Cream Cheese softened
  • 1/2 cup Powdered Sugar
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract

Pudding Layer

  • 1 cup Sugar
  • 1/2 cup Cocoa Powder
  • 2 tablespoons Cornstarch
  • cup Whole Milk
  • 3 large Egg Yolks

Whipped Topping

  • 3/4 cup Heavy Cream
  • 2 tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla
  • 2 tablespoons Chopped Pecans
  • Chocolate Shavings optional

Instructions

Shortbread Crust

  • Preheat the oven to 350º F and pulse the shortbread cookies in a food processor until tiny crumbles have formed and there are no large chunks.
  • In a medium-sized bowl mix the shortbread cookie crumbs, chopped pecans, and melted butter together. Press the mixture into a 9" pie dish making sure to cover the sides. Bake for 10 minutes and let cool completely before filling.

Cream Cheese Filling

  • Using a handheld mixer beat the cream cheese, powdered sugar, heavy cream, and vanilla together until smooth. Spread the mixture over the bottom of the prepared pie crust.

Pudding Layer

  • Pour the sugar, cocoa powder, and cornstarch into a medium saucepan and whisk them together until fully incorporated.
  • In a separate bowl whisk the milk and egg yolks together and then pour it into the saucepan and whisk it again until the mixture is smooth.
  • Turn the heat to medium and whisk the mixture continuously so it doesn't burn for 6 to 7 minutes until it thickens into a pudding.
  • Pour the chocolate pudding mixture on top of the cream cheese layer, cover with plastic wrap and place it in the fridge to chill for 4 hours.

Whipped Topping

  • Using a handheld mixer or an electric mixer fitted with the whisk attachment beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the top of the pie.
  • Top with additional chopped pecans and chocolate shavings.

Notes

  • To speed up the cooking process I like to place the baked pie crust directly into the fridge. This way it cools quickly as I make the cream cheese layer. Then after the cream cheese layer is poured into the pie I place it back into the fridge to continue to chill. I'll make the chocolate layer while it's chilling.
  • Make it ahead. This pie needs to chill for 4 hours before the last and final layer is spread on top. I recommend making it a day in advance of when you plan on serving it.
 

Storage and or Freezing Instructions

  • Storage Instructions: Cover the pie tightly and keep it stored in the fridge. It will last up to 1 week after it's been prepared. It can easily be made a day or two in advance of when you plan on serving it.
  • Freezing Instructions: I recommend leaving the whipped topping layer off if you plan on preparing this pie and freezing it. To freeze it cover it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for 3 months.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 56g | Protein: 7g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 243mg | Potassium: 220mg | Fiber: 3g | Sugar: 35g | Vitamin A: 749IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg