Name: Possum Pie
Prep time: 1 h 10 min
Total time: 6 h
Yield: 8 - 10 serving(s)
Ingredients: 1/2 c. (1 stick) salted butter, melted, plus more for the pie plate; 3/4 c. pecans; 1 1/2 c. all-purpose flour; 1/2 tsp. kosher salt; 1/3 c. granulated sugar; 1 (8-ounce) package cream cheese, at room temperature; 1/2 c. powdered sugar; 1 tbsp. whole milk; 1 tsp. vanilla extract; 1 c. heavy cream; 1/4 c. powdered sugar; 3/4 c. granulated sugar; 3 tbsp. cornstarch; 1/4 tsp. kosher salt; 1 1/2 c. whole milk; 2 large egg yolks; 4 oz. bittersweet chocolate, finely chopped; 2 tbsp. salted butter

Step 1For the crust: Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate with butter. Finely grind ½ cup of the pecans in a food processor. Add the flour and salt and pulse to combine. In a medium bowl, stir together the granulated sugar and 1/2 cup butter. Add 1 tablespoon water and stir to combine. Add the pecan mixture; stir until fully combined and the mixture holds together when pinched.

Step 2Using hands and a dry measuring cup, press the dough evenly into the bottom and up the sides of the prepared pie plate. Freeze the crust until firm, about 20 minutes.

Step 3Line the inside of the crust with parchment paper, then fill with pie weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to 20 minutes. Remove the pie weights and parchment paper and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 15 to 20 minutes more. Let cool completely to room temperature, about 30 minutes.

Step 4Reduce the oven temperature to 325°F. Place the remaining ¼ cup pecans on a baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes. Let cool completely before coarsely chopping. Store in an airtight container until ready to use.

Step 5For the cream cheese layer: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, powdered sugar, milk, and vanilla until smooth, 1 to 2 minutes. Spread in an even layer in the bottom of the prepared crust.

Step 6For the cream topping: Wash and dry the mixer bowl and fit the mixer with the whisk attachment. Add the heavy cream and beat on medium speed until thickened. Add the powdered sugar and vanilla and beat on medium-high speed until stiff peaks form, 2 to 3 minutes. Cover and refrigerate.

Step 7For the chocolate layer: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil, thickens, and an instant-read thermometer registers 185°F, 6 to 8 minutes. Remove from the heat and add the chocolate, vanilla, and butter, stirring until well combined.

Step 8Pour the pudding over the cream cheese layer, spread in an even layer. Refrigerate, uncovered, for at least 4 hours and up to overnight.

Step 9Just before serving, whisk the cream topping by hand back to stiff peaks if necessary. Spread the topping over the pudding layer and sprinkle with the pecans.

Possum Pie

Ingredients

For the crust:

For the cream cheese layer:

For the cream topping:

For the chocolate layer:

Directions

Pies and Tarts