This week’s recipe takes me back to my roots. My family is from Arkansas, and we would return to Little Rock at least once a year to visit our grandparents and great aunts and uncles. One summer, Dad’s uncle Dennis came to visit us in Toledo, Ohio. My great-uncle Dennis was a menopause baby, so he was 15 years younger than my dad (his nephew); only 8 years older than me. I thought he was so cool. A teenager traveling through 5 states on the bus to see his relatives all on his own. We were living in Toledo, Ohio at the time and I was 8 years old. My mom asked him what his favorite dessert was, thinking to make it for him. He told her it was possum pie. My mom looked at him and told him “No way, no how” was she making possum pie. Dennis laughed and told her it was pie that was made with pudding not meat. My mom called great-grandma Mills to see if she had a recipe. Grammy Mills said she got the recipe from the “Arkansas Democrat-Gazette” in the 70’s and this pie became a favorite of ours, just like great-uncle Dennis.
Called many names, this multi layered dessert is called possum pie in Arkansas. This no bake pie gets its name from playing possum. Just like a possum plays dead to fool its enemies this pie’s simple appearance hides what’s underneath, only visible when you cut in. The pie is made with several layers, usually a vanilla pudding or cream cheese layer, then another layer like chocolate custard in a pecan shortbread crust. Topped with whipped cream or Cool Whip Topping, it’s an easy no bake pie that takes a few minutes to mix together. This recipe is my mom’s, so it uses a storebought crust, instant pudding, and Cool Whip instead of a homemade crust, custard filling, and whipped cream. You can always make your own nut crust, custard fillings and use meringue for the topping if you are more ambitious.
Possum pie
Ingredients:
6 ounces cream cheese, softened
3/4 cup confectioners’ sugar
1 graham cracker crust (9 inches)
1/4 cup chopped pecans
1-3/4 cups cold whole milk
3/4 teaspoon vanilla extract
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped (or use 8 oz Cool Whip)
12 to 16 pecan halves
Directions:
- In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Spoon into ready-made
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.
How To Switch Up Possum Pie. While this pie is already decadent and beautifully layered, you can’t go wrong with a little customization: Type of crust: You can also opt for a graham cracker, Oreo, or standard pie crust if preferred, although it isn’t traditional. Add flavorings: For a little extra flavor, add a sprinkle of cinnamon to the shortbread, a hint of orange zest to the cream cheese layer, or a splash of bourbon to the chocolate pudding. Decoration ideas: Take this pie to the next level by garnishing with a drizzle of melted chocolate, chocolate chips, chocolate curls, or a sprinkle of flaky sea salt to balance the sweetness.
