Southern Possum Pie recipe

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Ingredients

2 (3 ounce) packages cream cheese, softened
¾ cup confectioners' sugar
1 (9 inch) prepared graham cracker crust
¼ cup chopped pecans
⅓ cup instant chocolate pudding mix
¼ cup instant vanilla pudding mix
2 cups cold milk
¾ teaspoon vanilla extract
½ cup heavy cream, whipped
30 pecan halves

Nutrition Info

448.2 calories
carbohydrate: 50.8 g
cholesterol: 38.5 mg
fat: 25.5 g
fiber: 1.7 g
protein: 6.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 495.8 mg
sugar: 37.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.

  2. Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract, beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.

Recipe Yield

8 servings

Recipe Note

This is such a wonderful summer pie. This pie is light, cool, and rich in flavor. This is an old recipe passed down by my grandmother from Tennessee.

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