This pie does not contain any possum, opossum, or any other sort of animal. I have to put that out there immediately. Don't let the name scare you away, because this pie is deee-licious. No kidding. All the folks I shared this with made all manner of sounds and noises. They wouldn't stop eating long enough to actually form words.
I had never heard of this pie until about a year ago. The Arkansas Times, a local paper, ran a story by Kat Robinson (who has since written an entire book all about Arkansas pie) about the best pies in the state. There was a little inset in the article about Possum Pie. They talked about how it's a local delicacy made in pie shops all over. I had to find out what I had been missing. I finally got around to making one this week. I can understand the why people like it so much, but it takes everything I have to actually call this homemade. Other than the fact that you mix the components together, everything in this pie is pre-made or from a box. I don't shy away from using these things, but I almost always use them sparingly and not as the entire composition of a recipe.
So, forgive me, but this one is just too good to keep to myself.
|first the cream cheese mixture...|
Print me, Please!!!
8 oz cream cheese, room temperature
3/4 cup powdered sugar
1 graham cracker pie crust (i did make my own, rather than buying one)
1/4 cup pecans, toasted and roughly chopped
1 3/4 cups milk
|then the pecans...|
1 pkg vanilla instant pudding mix
1 pkg chocolate instant pudding mix
1 small container whipped topping
Beat the cream cheese and powdered sugar on medium speed until light and fluffy, 3 to 5 minutes. Spread in the bottom of the crust. Sprinkle with the chopped pecans; set aside.
|then, the pudding.|