Possum Pie

If you’ve spent any time in the South—or around a Southern grandmother’s kitchen—you’ve probably heard whispers of a dessert with a curious name: Possum Pie. But don’t let the name throw you off. There’s no actual possum involved (thank goodness). Instead, this dreamy, chilled dessert is made up of rich, creamy layers that are pure bliss with every bite.

Possum Pie is one of those vintage Southern recipes that’s been passed down through generations, and for good reason. It’s the kind of no-fuss dessert that manages to wow a crowd without taking up your entire afternoon. With a pecan shortbread crust, a velvety cream cheese layer, chocolate and vanilla puddings, and a cloud of whipped topping—this pie is what dessert dreams are made of.

I first stumbled on this dessert at a church potluck in Arkansas. There were three different versions on the dessert table, and I quickly learned that each family had their own spin on it. But one thing they all had in common? That perfect balance of buttery crunch, creamy sweetness, and just the right touch of chocolate.

If you’re looking for a nostalgic dessert that’s easy to assemble, doesn’t require any fancy ingredients, and is guaranteed to disappear fast—Possum Pie checks all the boxes. It’s a make-ahead beauty, too, which means it’s ideal for holidays, weekend gatherings, or when you simply want to indulge a little.

Ready to dive in? Let’s make this pie step-by-step.

this recipe

Ingredients You’ll Need

For the crust:

• 1 cup all-purpose flour

• ½ cup unsalted butter, softened

• ½ cup finely chopped pecans

For the cream cheese layer:

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (like Cool Whip)

For the chocolate layer:

• 1 package (3.9 oz) instant chocolate pudding mix

• 1 package (3.4 oz) instant vanilla pudding mix

• 2¾ cups cold milk

For the topping:

• 2 cups whipped topping

• Chocolate shavings or chopped pecans for garnish (optional)

STEP 1: MAKE THE CRUST

Let’s start at the bottom—literally. The crust is a shortbread-style base, made even better with a good handful of chopped pecans. It gives the pie a nutty crunch that contrasts beautifully with all the creamy layers on top.

Here’s how to do it:

Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 cup of flour, ½ cup of softened butter, and ½ cup of chopped pecans. Mix it all together until you have a crumbly dough—this is easiest using a fork or your hands.

Press the mixture into the bottom of a 9×13-inch baking dish. You want it nice and even, covering the bottom completely. Pop it into the oven and bake for 15 to 18 minutes, or until it’s lightly golden. Once it’s out of the oven, let it cool completely. This step is important, because we’re layering cream on top and we don’t want it melting into a warm crust.

STEP 2: MAKE THE CREAM CHEESE LAYER

This layer is what gives Possum Pie its classic richness. It’s smooth, sweet, and a little tangy—just enough to balance out the sweetness of the pudding that comes next.

In a clean bowl, beat 8 oz of softened cream cheese until smooth. Add 1 cup of powdered sugar and continue mixing until everything is fully incorporated and creamy. Gently fold in 1 cup of whipped topping (Cool Whip works perfectly here) until the mixture is light and fluffy.

Once your crust has cooled completely, spread this cream cheese mixture evenly over the top. A silicone spatula works great for smoothing it out edge to edge.

STEP 3: MAKE THE PUDDING LAYER

Here’s where the magic happens. The chocolate and vanilla pudding mix together to form a luscious, silky middle layer that ties everything together.

In a large bowl, whisk together 1 package of instant chocolate pudding (3.9 oz), 1 package of instant vanilla pudding (3.4 oz), and 2¾ cups of cold milk. Whisk for about 2 minutes, or until the mixture thickens up. It should be smooth and spreadable—not runny.

Carefully spoon the pudding mixture over the cream cheese layer and gently spread it out. Try not to disturb the layer underneath too much—you want those distinct layers when you slice into it later.

Alright, you’ve made it through the layers of buttery crust, creamy cheese, and that dreamy pudding blend—but we’re not done yet. One of the best parts about Possum Pie is the cloud-like whipped topping that finishes it off. This is the layer that makes it all look (and taste) like a slice of Southern heaven.

In this next part, I’ll walk you through the final assembly, give you a few helpful tips to make sure your pie sets up just right, and offer up some fun variations in case you’re feeling creative in the kitchen.

Let’s get this pie ready for its big moment.

STEP 4: ADD THE WHIPPED TOPPING

Now that the pudding layer is in place, it’s time for the finishing touch.

Spoon 2 cups of whipped topping (again, Cool Whip works great here) over the pudding layer and gently spread it out until the whole surface is evenly covered. You don’t need to press hard—just lightly smooth it until it looks nice and fluffy.

If you want to get fancy, you can pipe the whipped topping on using a large star tip, or even layer on some soft peaks with the back of a spoon for that casual, rustic look.

This final layer not only adds a light, creamy texture, but also seals in the layers underneath, helping them firm up beautifully in the fridge.

STEP 5: CHILL IT

Here’s where you’ll need just a bit of patience.

Cover the dish loosely with plastic wrap or a fitted lid (if your baking dish has one), and refrigerate the pie for at least 4 hours, or overnight if you can. This chilling time is what allows the layers to fully set, making it easier to slice and serve without everything running together.

It’s also what lets all the flavors mellow and blend. The buttery crust softens just slightly, the cream cheese firms up, and the pudding becomes thick and luscious. Trust me—it’s worth the wait.

STEP 6: GARNISH & SERVE

Right before serving, add your final flair. Possum Pie is delicious as-is, but a little garnish goes a long way in making it party-worthy.

Here are a few topping ideas to finish things off:

• Chocolate shavings (use a vegetable peeler on a chocolate bar)

• Chopped pecans for a nutty crunch on top

• Mini chocolate chips for a fun twist

• Dusting of cocoa powder for a more elegant finish

Once you’ve added your garnish, use a sharp knife (wiped clean between cuts) to slice and serve. A pie server or small spatula works great for lifting those perfect squares out of the dish.

TIPS FOR THE BEST POSSUM PIE

This recipe is pretty foolproof, but here are a few things I’ve learned from making it over the years that really make a difference:

• Use full-fat ingredients: This isn’t the time to go light. Full-fat cream cheese and whipped topping give the best texture and flavor.

• Let the crust cool completely: Don’t rush this step, or your cream cheese layer might melt and get runny.

• Use instant pudding: Be sure you’re using instant pudding and not cook-and-serve, or it won’t thicken properly.

• Chill overnight for clean slices: If you want those pretty, defined layers, give your pie a full night in the fridge before slicing.

• Make it in advance: Possum Pie holds up really well for a few days in the fridge, so it’s a great make-ahead dessert for holidays or events.

POSSUM PIE VARIATIONS TO TRY

One of the things I love most about this recipe is how easy it is to play around with. Here are a few simple ways to switch things up:

• Add a chocolate crust: Swap the flour crust for a chocolate cookie crust for a richer, Oreo-style base.

• Use all chocolate pudding: If you’re a serious chocolate lover, double up the chocolate pudding and skip the vanilla.

• Add a peanut butter layer: Mix a little peanut butter into the cream cheese layer for a fun twist.

• Make individual portions: Use mini jars or cups to make single-serve Possum Pies—perfect for parties or picnics.

• Try a graham cracker crust: Not traditional, but it works beautifully and saves a bit of baking time.