Possum Pie A Delicious Recipe For A Classic Southern Layered Dessert Pie Food

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.

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.

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.