Possum Pie

I created this Possum Pie to layer gooey pecan crust, silky cheesecake filling, creamy chocolate pudding, and whipped topping into one indulgent dessert. It’s easy to assemble, visually impressive, and beloved at parties.

Why I Love This Recipe

I love the contrast of textures and flavors—from buttery pecan crust to tangy cream cheese, smooth chocolate, and airy whipped topping. It’s indulgent without being overwhelming, and each slice feels like a little celebration.

Ingredients

(Yields about 9×13-inch pan, serves ~16)

Pecan Crust

• 1½ cups pecans, finely chopped (≈150 g)

• 1½ cups vanilla wafer crumbs (≈150 g) or graham cracker crumbs

• ½ cup (113 g) salted butter, melted

• ¼ cup (50 g) granulated sugar

Cheesecake Layer

• 8 oz (225 g) cream cheese, softened

• ⅓ cup (67 g) granulated sugar

• 1 teaspoon vanilla extract

• ½ cup (120 ml) sour cream

• 1 cup (240 ml) heavy cream, whipped to soft peaks

Chocolate Pudding Layer

• 2 packs instant chocolate pudding mix (3.9 oz each)

• 3 cups (720 ml) cold milk

Whipped Topping & Garnish

• 2 cups (480 ml) heavy whipping cream

• ¼ cup (30 g) powdered sugar

• 1 teaspoon vanilla extract

• Optional: chopped pecans or wafer crumbs for garnish

Directions

1. Make the Crust

• Preheat oven to 350 °F (175 °C).

• Mix pecans, cookie crumbs, melted butter, and sugar in a bowl until combined.

• Press the mixture evenly into the bottom of a greased 9×13 pan.

• Bake for 10 minutes. Cool completely.

2. Cheesecake Layer

• Beat cream cheese, sugar, and vanilla until smooth.

• Mix in sour cream.

• Gently fold whipped heavy cream until smooth.

• Spread evenly over cooled crust. Chill in fridge while preparing pudding.

3. Chocolate Pudding Layer

• Combine milk and pudding mixes; whisk 2 minutes until thickened.

• Spread over the chilled cheesecake layer. Chill for ~30 minutes.

4. Whipped Topping

• Whip 2 cups heavy cream with powdered sugar and vanilla to firm peaks.

• Spread gently over pudding layer.

5. Garnish & Chill

• Decorate with chopped pecans or cookie crumbs if desired.

• Chill for at least 2 hours, ideally overnight, to let layers set before slicing.

Servings and Timing

• Total yield: approximately 16 slices

• Prep time: ~25 minutes

• Bake time: 10 minutes

• Chill time: ~2 hours or overnight

• Total time: ~3 hours (mostly inactive chilling)

Variations

• Nut-free crust: swap pecans for extra cookie crumbs or crushed pretzels.

• Fudge ripple: swirl hot fudge or melted chocolate just before chilling.

• Mint chocolate version: use chocolate pudding plus mint extract in cheesecake.

• Fruity twist: add cherry pie filling or salted caramel drizzle before topping.

Storage

Cover and keep refrigerated for up to 4 days. Freeze slices individually for up to 1 month; thaw overnight in refrigerator.

FAQs

What flavor is “Possum Pie”?

It’s not made from possum! It’s a playful name—believed to come from “pie as rich as a man’s heart” or Appalachian tradition, layered like a dessert “possum” playing dead with layers.

Can I use vanilla pudding instead?

Yes—vanilla or chocolate pudding works. Chocolate offers classic contrast with the cheesecake.

Is the cream cheese layer firm?

Yes—when chilled properly, it becomes creamy yet sliceable—similar to no-bake cheesecake.

Can I assemble smaller servings?

Absolutely—use parfait cups or mini jars and layer ingredients accordingly.

Does it freeze well?

Yes—I freeze individual slices wrapped tightly. Texture stays close to fresh after thawing in the fridge.

Conclusion

I love making Possum Pie when I want a dessert that’s layered, indulgent, and fuss-free. With buttery pecan crust, creamy cheesecake, chocolate pudding, and whipped topping, it delivers a showstopping treat from pantry staples. It looks impressive, tastes decadent, and always disappears quickly. Enjoy!

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