Possum Pie Recipe

This delicious Southern Possum Pie is a fantastic no bake dessert with layers of cream cheese filling, chocolate pudding, and a cookie crust!

Course Dessert

Cuisine Southern

Keyword chocolate pie, no bake pie, Pie, possum pie recipe, southern possum pie

Prep Time 20

Cook Time 15

Chill Time 5

Total Time 5 35

Servings servings

Calories 315kcal

Spray a 9 inch pie plate with non stick cookie spray and set aside.
Add the shortbread cookies to a food processor and pulse until crumbs are formed. You can also add the cookies to a ziplock freezer bag and smash the cookies with a wooden spoon or rolling pin.
Add the cookie crumbs, pecans, and butter to a large bowl and mix until combined.
Place the crumb mixture into the prepared pie dish and using a glass or measuring cup pack the crumb mixture down firmly into the dish.

In a large bowl, add the softened cream cheese, powdered sugar, heavy cream, and vanilla, and using a hand mixer, beat until creamy.
Spread the cream cheese mixture over the cookie crust. Chill in the fridge while you make the pudding.

In a medium saucepan, add the granulated sugar, cocoa powder, and cornstarch and stir until combined.
In a medium bowl, add the milk and egg yolks and whisk until incorporated.
Add the milk mixture to the sugar and cocoa powder and whisk. Heat on medium-high heat for about 5-6 minutes or until it thickens into a pudding mixture. Whisk continually do it gets fully incorporated. Let cool 15 minutes.
Spread the pudding mixture over the top of the cream cheese mixture evenly. Cover with plastic wrap and chill for at least 5 hours.

Chill the pie long enough before slicing so the layers have time to fully set. Overnight works great if you’re making it ahead.

Store leftovers covered in the refrigerator for up to 4 days.