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Possum Pie

Posted By Suzanne McMinn On October 3, 2014 @ 8:07 am In Pies & Pastries,The Farmhouse Table | 7 Comments

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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