You arrive at the church potluck, set down your lovely casseroles in the main dish area, and wander down the tables, casting your eyes over the wondrous dishes. You come to the dessert table and behold an awesome pie. You want that pie. Why can’t dessert be first? Why did you volunteer to help in the kitchen? The sacrifices you make! As the line dwindles, you put down your dish towel and get a plate. Yes, you go to the dessert table first. Because why not. And yet! Curses! That delectable pie is naught but a smear of chocolate and whipped cream on the bottom of an empty pie plate. You wonder if anyone will notice if you wipe that smear up with your finger and lick that last bit of chocolate and cream….
Or is that just me?
Obviously, you have to make this pie for yourself. And not tell anyone or take it anywhere. Because this is that pie, the one that always disappears first from potluck dessert tables everywhere.
How to make Possum Pie:
6 ounces cream cheese
3/4 cup powdered sugar
1 graham cracker crust
1/4 cup pecans, chopped, toasted
1 3.9-ounce package instant chocolate pudding
1 3.9-ounce package instant vanilla pudding
2 cups milk (cold)
3/4 teaspoon vanilla extract
1 cup whipped cream
3/4 cup pecans, chopped, toasted
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Spread over the bottom of the graham cracker crust. Sprinkle with the 1/4 cup pecans. In another bowl, combine the pudding mixes with the cold milk and vanilla. Beat on low speed for one to two minutes until it starts to thicken. Spoon over the pecans in the pie pan.
Chill for at least two hours or overnight. Top with whipped cream and the 3/4 cup pecans.
Eat. Enjoy. Tell no one.
P.S. I have no idea, really, why it’s called possum pie other than the dark and light colors in the pie.
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YUM! That would be the dessert I would want also…and so easy to make.
On October 3, 2014 at 8:26 pm
Oh My!!!!! is all I can say. This will be another one of Suzanne’s recipes that will find its way to my table.
On October 3, 2014 at 10:08 pm
First of all, I’m very sorry to hear about Georgia.It’s always with an ache in our hearts we have to say goodbye to those who have truly changed our lives for the better. But every time you share a memory, or make one of their recipes, it’s like they’re with us for that sweet moment in time.
On October 3, 2014 at 10:55 pm
holstein woman says:
Well, it certainly has my favorite pie ingredient, Pecans
On October 3, 2014 at 11:17 pm
I am so happy that there is no “meat” involved in this recipe.
A dear friend has a birthday next week and I was wanting some different to make for her special day, I think this fits the bill, thank you for the recipe.
On October 4, 2014 at 7:17 am
Suzanne I wanted to save this recipe on my Pinterest boards & the site won’t recognise your pictures. I’ve saved your recipes before – have you made some changes?
On October 4, 2014 at 11:02 am
Suzanne McMinn says:
Jen, no, I haven’t changed anything! I don’t know why that would be. I’m happy for my posts to be shared on pinterest.
On October 4, 2014 at 11:04 am