Hello! In the kitchen this week I am making possum pie. No, it’s not what you think. LOL!
I have no idea where they came up with this name. I am sharing this recipe from Patricia Nicholes. Wow, it’s delicious. As soon as I saw this recipe I went to my kitchen to see if I had all the ingredients for it. And, yes, I did have all the right stuff. So I made it 9 o’clock at night.
Let me tell you this is a keeper. I definitely will make this again, but the next time I am doubling the cream cheese and confection sugar as I love the filling.
Thank you for sharing this recipe, Patricia. I had fun making it. Have a great week and enjoy this possum pie.
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6 oz. cream cheese softened
3/4 cup confectioner’s sugar
1 graham cracker crust (9 inches)
1/4 cup chopped pecans
1 3/4 cups cold milk
3/4 teaspoon vanilla extract
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped
12 to 16 pecan halves
1. In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
2. In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.