This holiday season, give your loved ones a sweet surprise with this decadent dessert.
As the winter holidays quickly approach, I find myself perusing the list of pies that I traditionally make every year. I’m most familiar with pumpkin because it’s my favorite, but there’s also apple, pecan, and chocolate cream. All of these are iconic and delicious, but I’ve been eating them for over a decade. This year, especially since I’m starting a new chapter in my life, I’d like to bring a unique kind of pie to the dining table. What better way to do that than with a classic Southern comfort food?
Possum pie is made with layers of buttery shortbread crust, creamy vanilla and chocolate pudding, and sweet whipped cream topping. Garnished with chopped pecans for a rich and nutty finish, possum pie is just as intriguing from the first bite to the last. And don’t worry—no possums were harmed in the making of this dessert! The pie gets its name from the term playing possum, which means “hiding” or “pretending to be that which it’s not.” This is because its fluffy white topping hides the dynamic duo of flavors beneath. At first glance, for northerners like me, such a name causes our noses to wrinkle. But one bite changes everything, and this has become one of my favorite sweets to indulge in during the holidays.
How is this dish traditionally made in Arkansas?
They do things a little differently down in Arkansas, where possum pie hails from. There, this dual-layered dessert often comes with a pecan shortbread crust and is often made in a square baking dish or casserole dish. It’s then cut into squares and served as a beautiful block of creamy chocolate and vanilla layers. Usually, it’s drizzled with chocolate and sprinkled with chopped nuts, reminding me of the desserts I’ve had at roadside restaurants down South. Whether you stick with our recipe or head the traditional route, possum pie has the potential to satisfy the whole family.
How do I store leftovers?
Cover your leftover possum pie with a tent of aluminum foil and refrigerate it for up to 3 days. For longer storage, freeze the pie without the whipped cream topping by wrapping it in a layer of plastic wrap followed by a layer of aluminum foil. It will last in the freezer like this for 2-3 months, but make sure to thaw it in the fridge overnight before serving. It is best served cold or at room temperature.
Similar recipes to try
If you’re craving possum pie but want to cut back on the sugar intake, try this Sugar-Free Keto Cool Whip as an alternative topping. It’s just as fluffy, with a hearty cream cheese twist. On the other hand, perhaps you’d like a crust-free dessert that’s also velvety smooth and rich, in which case I’d recommend Keto Vanilla Custard or Chocolate Peanut Butter Keto Cheesecake Fluff.
Possum Pie
Ingredients
- 2 cups shortbread cookie crumbs
- 1 pinch salt
- 1/3 cup unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
- 1/3 cup instant chocolate pudding mix
- 1/4 cup instant vanilla pudding mix
- 1 3/4 cups cold milk
- 3/4 teaspoon vanilla extract
- 1 cup heavy whipping cream whipped
- Additional chopped pecans for garnish optional
Instructions
- Preheat the oven to 350°F. In a medium bowl, mix the shortbread cookie crumbs, salt, and melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and then let cool completely.
- In a large bowl, beat the softened cream cheese, confectioners' sugar, heavy cream, and 1 teaspoon vanilla extract until smooth. Spread the cream cheese mixture evenly over the cooled crust.
- Sprinkle the chopped pecans evenly over the cream cheese layer.
- In another bowl, combine the instant chocolate pudding mix, instant vanilla pudding mix, cold milk, and 3/4 teaspoon vanilla extract. Beat with an electric mixer on low speed for about 2 minutes until the mixture is well blended and slightly thickened.
- Spread the pudding evenly over the pecan layer. Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow the layers to set.
- Before serving, top the pie with the whipped heavy cream. For extra flavor, sprinkle additional chopped pecans on top if desired. Slice and serve chilled.
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