If you’ve spent time in the South, you’ve probably heard of possum pie—and no, there’s no possum involved. This creamy, layered dessert is a nostalgic favorite with a crunchy pecan crust, silky chocolate pudding, and a fluffy whipped topping. It’s cool, sweet, and just a little bit salty, which makes it perfect for potlucks and holidays.
Best of all, it’s easier to make than it looks and holds up beautifully in the fridge. If you’re craving a foolproof, show-stopping treat, this one hits the mark.
What Makes This Special
Possum pie is all about layers and texture—a crunchy pecan shortbread crust, a tangy cream cheese layer, a rich chocolate pudding layer, and a cloud of whipped cream on top. It’s a dessert that feels fancy but uses pantry staples.
The contrast of sweet, salty, and creamy keeps every bite interesting. And because it’s served chilled, it’s refreshing without being heavy.
Shopping List
- For the crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup finely chopped pecans
- 2 tablespoons granulated sugar
- Pinch of salt
- For the cream cheese layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup cold heavy cream (or 8 ounces whipped topping)
- 1 teaspoon vanilla extract
- For the chocolate layer:
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 box (3.4 oz) instant vanilla or chocolate fudge pudding mix
- 2 3/4 cups cold milk (whole or 2%)
- For the topping:
- 1 1/2 cups cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: shaved chocolate, cocoa powder, or extra chopped pecans
How to Make It
- Heat the oven and prep a pan. Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Make the crust. In a bowl, mix flour, sugar, salt, butter, and pecans until it forms a crumbly dough.
Press it evenly into the dish. Bake 15–18 minutes, until lightly golden. Cool completely.
- Whip the cream for the layers. In a cold bowl, whip 2 1/2 cups heavy cream total with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form.
Reserve 1 cup for the cream cheese layer and the rest for the topping. (Or use whipped topping for convenience.)
- Make the cream cheese layer. Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in 1 cup whipped cream until creamy.
Spread evenly over the cooled crust. Chill 10 minutes.
- Whisk the pudding layer. In a large bowl, whisk both pudding mixes with cold milk for 2 minutes until thick. Let it sit 3–5 minutes to set, then spread over the cream cheese layer.
Chill 10–15 minutes.
- Add the whipped topping. Spread the remaining whipped cream over the pudding. Smooth the top or create soft swirls.
- Finish and chill. Sprinkle with shaved chocolate, cocoa, or pecans. Cover and chill at least 4 hours, preferably overnight, for clean layers.
- Slice and serve. Use a sharp knife and a flat spatula for neat squares.
Wipe the knife between cuts for the cleanest look.
Keeping It Fresh
Cover tightly with plastic wrap or a fitted lid and refrigerate. It stays fresh for 3–4 days. For best texture, add any delicate toppings (like extra nuts or chocolate curls) right before serving.
Freezing isn’t ideal; the pudding can weep and the cream can lose its texture.
Health Benefits
- Portion control matters. This is a celebratory dessert—rich and satisfying—so a small piece goes a long way.
- Calcium and protein come from the dairy in the cream cheese, milk, and cream.
- Pecans add heart-healthy fats, fiber, and a bit of protein.
- To lighten it up, use reduced-fat cream cheese, less sugar in the whipped cream, and 2% milk.
Pitfalls to Watch Out For
- Warm crust + soft layers = sliding mess. Always cool the crust completely before adding layers.
- Runny pudding. Use instant pudding, cold milk, and give it time to thicken before spreading.
- Overbeaten cream. Whip to soft or medium peaks. If it looks grainy, you’ve gone too far.
- Rushed chilling. The chill time sets the layers. Skipping it leads to sloppy slices.
- Uneven spreading. Use an offset spatula and spread to the edges to seal each layer.
Alternatives
- Oreo crust: Swap the pecan crust for a 9×13 Oreo crust (about 36 crushed cookies mixed with 6 tablespoons melted butter).
No bake required, but chill to firm.
- No-nut version: Use a simple shortbread crust or graham cracker crust if you’re avoiding nuts.
- From-scratch pudding: Make homemade chocolate pudding with cornstarch and cocoa for a richer flavor. Cool it fully before layering.
- Lighter topping: Use stabilized whipped cream (add 1 tablespoon instant pudding to the cream before whipping) for slices that hold longer.
- Flavor twists: Add a dash of bourbon or espresso powder to the pudding, or fold mini chocolate chips into the cream cheese layer.
Explore more irresistible pie recipes you won’t want to miss:
FAQ
Why is it called “possum pie” if there’s no possum?
It’s a playful Southern name. Some say it “plays possum” by hiding the chocolate under the whipped topping and cream cheese layer.
It’s all in good fun—no game meat involved.
Can I make possum pie a day ahead?
Yes, and it’s even better that way. The layers set beautifully overnight, making cleaner slices and deeper flavor.
Can I use whipped topping instead of heavy cream?
Absolutely. Use an 8-ounce tub for the cream cheese layer and another 8–12 ounces for the top.
It’s stable and convenient.
What size pan works best?
A 9×13-inch dish is classic. For a taller dessert, use a smaller dish and don’t spread all the crust, or make 1.5x the filling layers.
How do I prevent a soggy crust?
Bake until lightly golden and cool completely. Also, keep the dessert covered and refrigerated—moisture is the enemy of a crisp crust.
Can I make it gluten-free?
Yes.
Use a gluten-free flour blend for the crust or make a gluten-free cookie crust. Confirm that your pudding mix is labeled gluten-free.
What’s the best way to cut clean slices?
Chill well, then use a sharp knife warmed under hot water and wiped dry. Clean the blade between cuts and use a flat spatula to lift.
Wrapping Up
Possum pie is Southern comfort in a pan—simple, layered, and irresistibly creamy.
With a reliable crust, silky fillings, and a cool finish, it’s a crowd-pleaser that never feels fussy. Keep the steps patient and the layers chilled, and you’ll have a beautiful dessert that looks bakery-made. Serve it at your next gathering and watch it disappear, slice by slice.
The Best Possum Pie Recipe (Classic Southern Layered Dessert) – Easy, Creamy, Crowd-Pleasing
Ingredients
- For the crust: 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup finely chopped pecans
- 2 tablespoons granulated sugar
- Pinch of salt
- For the cream cheese layer: 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup cold heavy cream (or 8 ounces whipped topping)
- 1 teaspoon vanilla extract
- For the chocolate layer: 1 box (3.9 oz) instant chocolate pudding mix
- 1 box (3.4 oz) instant vanilla or chocolate fudge pudding mix
- 2 3/4 cups cold milk (whole or 2%)
- For the topping: 1 1/2 cups cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: shaved chocolate, cocoa powder, or extra chopped pecans
Instructions
- Heat the oven and prep a pan. Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Make the crust. In a bowl, mix flour, sugar, salt, butter, and pecans until it forms a crumbly dough.Press it evenly into the dish. Bake 15–18 minutes, until lightly golden. Cool completely.
- Whip the cream for the layers. In a cold bowl, whip 2 1/2 cups heavy cream total with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form.Reserve 1 cup for the cream cheese layer and the rest for the topping. (Or use whipped topping for convenience.)
- Make the cream cheese layer. Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in 1 cup whipped cream until creamy.Spread evenly over the cooled crust. Chill 10 minutes.
- Whisk the pudding layer. In a large bowl, whisk both pudding mixes with cold milk for 2 minutes until thick. Let it sit 3–5 minutes to set, then spread over the cream cheese layer.Chill 10–15 minutes.
- Add the whipped topping. Spread the remaining whipped cream over the pudding. Smooth the top or create soft swirls.
- Finish and chill. Sprinkle with shaved chocolate, cocoa, or pecans. Cover and chill at least 4 hours, preferably overnight, for clean layers.
- Slice and serve. Use a sharp knife and a flat spatula for neat squares.Wipe the knife between cuts for the cleanest look.