Possum Pie

If you've never tried Possum Pie, you're in for a real treat. This layered dessert is like a party in your mouth – a buttery pecan crust, smooth cream cheese filling, and rich chocolate and vanilla pudding layers, all topped with fluffy whipped cream. It's the kind of dessert that makes people go back for seconds (and thirds!).

I first discovered Possum Pie at my aunt's potluck years ago, and let me tell you, I couldn't stop thinking about it. After testing nearly a dozen versions to get it just right, this recipe gives you that perfect balance of textures and flavors. It's become my go-to dessert for family gatherings – foolproof, impressive, and always a crowd-pleaser. Don't let the funny name fool you; this pie is serious deliciousness!

Why You’ll Love This Possum Pie

This pie checks all the boxes for the perfect dessert:

• Easy as pie (literally!) - With simple layers and no fancy techniques, anyone can make this
• No-bake magic - After the quick crust bake, the rest comes together without turning on the oven
• Crowd-pleaser - The combination of textures and flavors makes everyone happy
• Make-ahead dream - It actually gets better as it chills overnight
• Holiday hero - Looks fancy enough for special occasions but easy enough for weeknights

Trust me, once you try this layered beauty, it'll become your secret weapon for every potluck and family gathering!

Ingredients for Possum Pie

Here's everything you'll need to create this dreamy layered dessert - I've grouped them by layer so you can assemble your ingredients like a pro:

• For the crust:
  • 1 cup all-purpose flour - the sturdy base
  • ½ cup chopped pecans - toast them lightly for extra flavor if you're feeling fancy
  • ½ cup unsalted butter, melted - I always use the real deal, never margarine
• For the cream cheese layer:
  • 8 oz cream cheese, softened - leave it out for an hour first
  • 1 cup powdered sugar - sift it to avoid lumps
  • 1 cup whipped topping - thawed if frozen
• For the pudding layers:
  • 1 package instant chocolate pudding mix (3.9 oz) - my favorite is the cook & serve kind
  • 1 package instant vanilla pudding mix (3.9 oz)
  • 2 ¾ cups cold milk - whole milk makes it extra creamy
• For topping (optional but recommended):
  • Chocolate shavings - because pretty food tastes better

That's it! Simple ingredients that transform into something magical when layered together.

Equipment You’ll Need

You probably already have everything you need for this pie in your kitchen:

• 9-inch pie dish - glass shows off those pretty layers best
• Mixing bowls - one large, one medium
• Whisk - for smooth pudding every time
• Oven - just for that quick crust bake

Nice-to-have but not essential: an electric mixer makes the cream cheese layer extra smooth. That's it - no fancy gadgets required!

How to Make Possum Pie

Now for the fun part - putting together those dreamy layers! The secret is taking your time with each step. I've made this pie dozens of times, and here's exactly how I do it to get perfect results every single time.

Step 1: Prepare the Pecan Crust

First, preheat your oven to 350°F (175°C). Mix flour, pecans, and melted butter until it looks like wet sand. Here's my trick: press it firmly into your pie dish using the bottom of a measuring cup - this creates an even layer that won't crumble when you cut slices later. Bake for exactly 15 minutes until lightly golden, then let it cool completely. I mean completely! A warm crust will melt your cream cheese layer, and nobody wants that.

Step 2: Make the Cream Cheese Layer

While the crust cools, beat the softened cream cheese and powdered sugar until smooth - no lumps allowed! This takes about 2 minutes with a mixer or some serious elbow grease if you're whisking by hand. Gently fold in half the whipped topping until just combined. Spread this carefully over your cooled crust, making sure to go all the way to the edges. Smooth the top with a spatula - you're creating the perfect canvas for those pudding layers.

Step 3: Layer the Puddings

Now for the magic! Whisk the chocolate pudding mix with 1 ¾ cups cold milk for a full 2 minutes - no shortcuts here; this ensures it sets properly. Pour it gently over the cream cheese layer. Repeat with vanilla pudding and 1 cup milk. Some folks ask if they should chill between layers, but I've found it's not necessary with instant pudding. Pop the whole pie in the fridge for at least 4 hours (overnight is even better). Right before serving, top with the remaining whipped topping and chocolate shavings if you're feeling fancy. Slice, serve, and watch the compliments roll in!

Tips for the Perfect Possum Pie

After making this pie more times than I can count, here are my foolproof tips:

• Chill that crust! I can't stress this enough - let it cool completely before adding the cream cheese layer. I usually make mine first thing in the morning if serving that evening.
• Full-fat cream cheese is non-negotiable. The reduced-fat stuff just doesn't give you that luscious texture we're after.
• Whisk those puddings vigorously for the full 2 minutes - it makes all the difference in getting them perfectly set.
• Garnish matters! A sprinkle of chocolate shavings or chopped pecans takes this from "yum" to "wow!"

Follow these simple tricks, and you'll have pie perfection every single time!

Variations of Possum Pie

Want to mix things up? This pie is super flexible! Swap the vanilla pudding for butterscotch - it's heavenly with the chocolate. Try toasted walnuts instead of pecans in the crust for a deeper flavor. Feeling adventurous? Layer in some sliced bananas between the puddings for a banana cream twist. The possibilities are endless!

Serving and Storing Possum Pie

Here's the best way to enjoy your masterpiece: serve it chilled straight from the fridge - those layers hold their shape beautifully when cold. Use a sharp knife dipped in hot water for clean slices. Leftovers? Just cover the pie with plastic wrap or transfer slices to airtight containers. It keeps wonderfully in the fridge for up to 3 days (if it lasts that long!). Pro tip: the flavors actually deepen overnight, making day-two pie even more delicious!

Possum Pie FAQs

Can I use homemade pudding instead of instant?
Oh honey, I learned this one the hard way! Instant pudding sets up perfectly for this pie's structure - homemade pudding stays too soft and makes the layers run together. Trust me, stick with instant for those picture-perfect slices.

Can I freeze Possum Pie?
I don't recommend it - the texture changes when thawed. The cream cheese layer gets grainy and the pudding weeps. But here's a secret: it keeps beautifully in the fridge for 3 days, and actually tastes better on day two!

Can I make this ahead?
Absolutely! In fact, I always make mine the night before. Those layers need time to set properly, and the flavors meld together beautifully overnight. Just add the final whipped topping garnish right before serving.

Nutritional Information

Now, I'm no nutritionist, but here's the scoop on what's in each delicious slice (based on my exact ingredients): about 350 calories with 20g fat per serving. Remember - values will vary depending on your specific brands, especially with those pudding mixes. But let's be real - when you're eating Possum Pie, you're not counting calories, you're counting smiles!

Share Your Possum Pie Experience

Did you make this pie? I'd love to hear how it turned out! Leave a comment below or snap a photo of your masterpiece - nothing makes me happier than seeing your kitchen creations!

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