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–+ servings
Possum Pie slice with crumb crust, layered filling, whipped cream, and pecans.

Possum Pie

Amelia MapstoneAmelia Mapstone
Treat yourself to Possum Pie, a luscious layered recipe with a buttery shortbread crust, creamy filling, pecans, and chocolate-vanilla.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 503 kcal

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.
    Mixing shortbread cookie crumbs and melted butter for Possum Pie.
  • 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.
    Beating cream cheese, confectioners' sugar, and heavy cream for Possum Pie.
  • Sprinkle the chopped pecans evenly over the cream cheese layer.
    Sprinkling pecans over the cream cheese layer of Possum Pie.
  • 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.
    Beating instant chocolate and vanilla pudding mix with milk for Possum Pie.
  • 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.
    Possum pie topped with a generous layer of whipped cream.

Nutrition

Calories: 503kcalCarbohydrates: 31gProtein: 6gFat: 40gSaturated Fat: 22gSodium: 232mgFiber: 1g
Keyword Possum Pie
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