Possum Pie Has Entered the Chat

Name: Possum Pie
Prep time: 20 min
Cook time: 20 min
Total time: 220 min
Ingredients: 1¼ cups flour; ½ cup finely chopped pecans (plus ¼ cup for topping); ½ cup butter (melted); 8 ounces cream cheese (softened); 1 cup powdered sugar; 8 ounces Cool Whip (divided); 3½ cups milk; 3.4 ounce package instant vanilla pudding mix; 3.4 ounce package instant chocolate pudding mix; chocolate shavings (for decoration)

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Possum Pie? Yes, Possum Pie! The name of this creamy layered chocolate and cream cheese pie with a pecan crust will never fail to make me laugh. It’s one of those desserts that might sound odd but tastes absolutely incredible.

I’m always drawn to desserts that keep the oven time to a minimum. It feels almost too easy. This recipe for possum pie is very similar to my nutella cheesecake pie. The hardest part is waiting while it chills in the fridge before serving it up!

Possum Pie

My Grandma introduced me to this awesomeness when I was 8 years old and I still remember my first bite. From the pecan crust to the sweetened cream cheese layer underneath the chocolate pudding and then cool whip on top – oh, I was in HEAVEN! This became THE dessert that I most looked forward to at Grandma’s house for years to come and as an adult I made it frequently in our younger years.

She wasn’t from Arkansas, where I’ve since learned this pie originated, so I’m guessing this recipe was one of many passed to her through church friends. Wherever she found the recipe, I sure am glad that it made it’s way to her hands, because this pie is a treasure in our family.

I stumbled on the recipe in my old recipe binder the other day and decided I needed to make it for my boys immediately. Let’s just say they devoured these pies lightning fast and they were an enormous hit with the new generation.

A horizontally aligned top down close up of the possum pie, finished with crushed nuts and shaved chocolate.

Ingredients and Substitutions

The Crust – I use a simple mix of flour, melted butter, and finely chopped pecans to create a soft, slightly crumbly, nutty base for the pie. Swap for walnuts here, if you prefer.

The Cheese Layer – Cream cheese and powdered sugar are a match made in dessert heaven. I also include some cool whip (or stabilized whipped cream) to keep this layer light and fluffy.

The Pudding Layer – Instant chocolate and vanilla pudding mixes need nothing more than some milk to shine here.

Toppings – I finish with a final layer of cool whip or whipped cream, and then sprinkle on some pecans and chocolate shavings.

Notes on Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Fork
Rubber spatula – The GIR Spoonula is one of my favorite everyday kitchen utensils. It combines the best parts of a spatula and a spoon into one handy tool.
Whisk
Two pie pans

A vertically aligned action shot, showing the butter being poured over the other ingredients for the crust in a clear mixing bowl.

How to Make Possum Pie

Preheating the Oven: I start by flipping the oven to 350°F.

Preparing the Crusts: Grease both pie pans with butter so that nothing sticks later. Then, I chop the pecans and use a fork to mix them together with the flour and melted butter.

The crushed nuts, flour, butter have been mixed in a clear mixing bowl for the crusts.

Forming the Crusts: You’ll need to divide the mixture between the pans, and then press it firmly across the bottom and sides of each pan. I do this step by hand, so that I can get a better feel for where the thickness is uneven.

A vertically aligned image of a clear pie dish with the unbaked crust pressed into the bottom and sides, ready to go into the oven.

Baking: The crusts need to bake for about 20 minutes, until lightly golden and set.

Cooling: Don’t rush this step. I let the crusts cool completely before adding any of the layers. If they’re even a little warm, the next layer will soften and slide around.

Mixing the Cheese Layer: You need to beat the cream cheese and powdered sugar together until completely smooth. It should be silky and easy to spread.

A vertically aligned image, showing that the bottom layer of cream cheese has been spread evenly over the bottom of each pie crust.

Folding in Cool Whip: I use a spatula to mix in about half of the cool whip. Then, I spread the cream cheese and cool whip mixture evenly across the bottom of each crust.

A horizontally aligned image showing the chocolate pudding that has been piled high over the cream cheese layer and is ready to be spread around.

Mixing the Puddings: Whisk together the vanilla and chocolate pudding mixes and the milk. You’ll want to whisk for a few minutes until it starts to thicken. Then, divide the pudding between the pies so each has an even layer. Spread it out across the cream cheese layer.

Chilling: I refrigerate the pies for at least 3 hours so everything can fully set. This is what gives you those clean, sliceable layers.

Finishing the Pies: Once chilled, I spread the remaining Cool Whip over each pie in an even layer. Then, I sprinkle with extra pecans and chocolate shavings over the top.

A top down close up of the possum pie, finished with crushed nuts and shaved chocolate.

Expert Tip

One of the trickiest parts of this possum pie recipe is in keeping the layers clean and well defined. As with so many different tasks in the kitchen, it comes down to patience. Don’t rush the cooling crusts or the time in the fridge.

(And let’s be clear, the vast majority of the time, my impatience to enjoy the dessert wins out over waiting for it to fully set. See the photos for proof of that. I just don’t really mind how it looks most of the time – sorry, not sorry!)

And, be gentle when spreading things around so you don’t mar the underlying layers. It may seem like a small thing, but it makes a difference in how the layers turn out.

Soften the Cheese – If your cream cheese layer isn’t soft enough when you start this recipe, it won’t be perfectly smooth when you add the sugar and you’ll end up with bites of just plain cream cheese. Start with fully softened cream cheese and take your time beating it until it’s totally lump free. Patience pays off.

Toast the Pecans – If you have an extra minute or two, I recommend lightly toasting the pecans that you will be using as a garnish. It will add a deeper, richer flavor to them.

Clean the Knife – Are you like me? Do you really want (though sometimes fail) to get those neat, bakery style layers? The best two pieces of advice I can give are to start with a totally chilled dessert, and then to wipe the knife clean between slices.

A vertically aligned image of a slice of possum pie on a white plate on a wooden tabletop with the rest of the pie visible in a dish in the background.

Serving suggestions

No matter the meal, this is exactly the kind of dessert I want waiting in the fridge. If you’re serving company a feast with parmesan pork chops, cream cheese mashed potatoes, and sauteed asparagus, then this pie makes the perfect sweet finish.

It also fits right in after an easy weeknight meal of garlic parmesan chicken pasta. Even a simple dinner feels fancy when I have a cool, creamy, and indulgent dessert like this chilled and ready to go.

Make Ahead & Storage

Make Ahead: If I’m planning for a gathering, I always make this ahead of time. It needs a few hours to chill anyway, so overnight is ideal. The extra chill time helps the layers firm up and makes slicing easier.

How to Store: Store the pie tightly covered in the refrigerator. If you have leftovers, they hold up really well for a few days.

A horizontally aligned close up on a bite of possum pie on the fork, held aloft by a hand in the right hand side of the image.

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Frequently Asked Questions

Can I make this in one large pan instead of two pies?

Yes, you can! A 9×13 pan works well. Just spread each layer evenly and keep an eye on the bake and chill times. It may take a bit longer to bake the crust, then to fully chill before serving.

Which is better? Cool whip or whipped cream?

My friend, this is a hard question to answer. I LOVE my homemade stabilized whipped cream. I do. But, I also sometimes use cool whip simply for the convenience. Just don’t use a canned whipped topping (the texture isn’t the same) or a plain heavy cream that you’ve whipped without a stabilizer.

Is the crust supposed to be this crumbly?

The crust does crumble. But, if you press it together well before baking, it does hold together. I make sure to really press it down firmly and it works nicely.

How far in advance can I make this?

The sweet spot is about 24 hours. Anything more than 48 hours, and you’ll find that the crust starts to lose texture and soften from absorbing the moisture of the layers.