Possum Pie Recipes

ARKANSAS POSSUM PIE

Steps:

• Preheat the oven to 350 degrees F. Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork. Press into the bottom of a 9-inch pie plate.
• Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.
• In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth. Spread over bottom of the cooled pecan pie crust.
• Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well.
• In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.
• Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined. Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.
• When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer. Cover the pie with plastic wrap, then refrigerate for 4 hours until set.
• Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed. Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

POSSUM PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.

SOUTHERN POSSUM PIE

Steps:

• Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.
• Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.

SOUTHERN POSSUM PIE

Steps:

• Preheat the oven to 350 F.
• In a mixing bowl, cut the butter into the flour until crumbly. Add the pecans, then press the mix into an 8 or 9 inch pie pan.
• Bake until it starts to brown, about 15 minutes. Go ahead and turn the oven off because you won't need it any more for this. Set aside the crust to cool completely.
• Whip the cream cheese then add the cream and powdered sugar. Use more cream if desired, but generally a firmer texture means it will set better.
• In a separate bowl, combine the pudding mixes and whisk in the milk. Let rest about 5 minutes to set.
• Once the pie crust has cooled, spoon the cream cheese mix onto the bottom. Then layer the pudding over it. Refrigerate for 4 hours to set completely, then whip the remaining heavy cream, add it on top, and sprinkle on the pecans. Toss in some chocolate shavings and cookie crumbles if you so desire as well.

ARKANSAS POSSUM PIE

Steps:

• Beat cream cheese with sugar.
• Pour into crust.
• Sprinkle with chopped pecans.
• Whisk the milk, 1 tsp vanilla and pudding mixes for 2 minutes.
• Let stand for 2 minutes.
• Spoon pudding mix over pecans.
• Sprinkle with 1/4 C of the cookies.
• Refrigerate for 4-6 hours.
• Whip cream with 1 tsp vanilla.
• Spread over pie.
• Top with pecan halves and remaining cookie crumbs.

POSSUM PIE

Steps:

• In a mixing bowl, beat cream cheese and sugar until smooth.
• Spread onto bottom of crust.
• Sprinkle with chopped pecans.
• In another mixing bowl; combine pudding mixes.
• Add milk and vanilla; beat on low speed for 2 minutes.
• Spoon over the pecans.
• Refrigerate for at least 4 hours.
• Top with whipped cream and pecan halves.

POSSUM PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, whip egg whites until stiff peaks form. Fold in crackers, vanilla, sugar and nuts.
• Spread evenly into 9 inch pie pan. Bake at 325 degrees F (165 degrees C) for 20 minutes. Cool completely.
• Spread whipped topping over pie, then sprinkle with coconut.