Possum Pie
A devilishly rich and adaptable Southern dessert pie with a buttery crust and creamy, chocolatey filling that can be customized with your choice of flavor infusions and toppings.
Ingredients
Method
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
Fold in cooled melted chocolate until fully combined and no streaks remain.
In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture in two additions until just combined.
If using a flavor essence (honey, liqueur, espresso, nut butter, spice, or herb), fold it in now until evenly distributed.
Pour the chocolate cream filling into the prepared pie crust, smoothing the top with a spatula.
Bake for 30–35 minutes, until the filling is set but still slightly creamy in the center (it should jiggle very slightly when gently shaken).
Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
Top each slice with a dollop of whipped cream and garnish with crushed pistachios, nuts, or chocolate chips as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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