Saturday, September 26, 2020

SOUTHERN POSSUM PIE




SOUTHERN POSSUM PIE









A fresh and creamy soft layered treat.

INGREDIENTS

PECAN SHORT BREAD CRUST

  • 1/2 cup butter
  • 3/4 cup pecans, chopped
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar

LAYER OF CREAM CHEESE

  • 1/2 cup powdered sugar
  • 6 ounces of cream cheese, softened
  • 2 tablespoons of heavy cream

PUDDING LAYER

  • 3 egg yolks
  • Pinch of salt
  • 1/3 cup cocoa powder
  • 1 cup of sugar
  • 2 cups of whole milk
  • 1 teaspoon of vanilla 
  • 3 tablespoons of cornstarch
  • 2 tablespoons all-purpose flour
  • 2 tablespoons of butter 

WHIPPED CREAM TOPPING

  • 1/2 teaspoon of vanilla
  • grated chocolate
  • 2 tablespoons of powdered sugar
  • 1/2 cup heavy whipping cream 
  • 1-2 tablespoons chopped pecans 

INSTRUCTIONS

CRUST

First, preheat the oven to 350 degrees F. Melt the butter, then mix the butter, flour, brown sugar and pecans, stirring with a fork.

Then, bake for about 15-20 minutes, until the crust begins to brown around the edges. Remove from oven and let cool completely.

CREAM CHEESE FILLING

In a medium bowl, combine cream cheese, powdered sugar and heavy cream with a hand mixer until smooth. Spread over bottom of cooled pecan pie crust.

CHOCOLATE LAYER

Combine sugar, cocoa powder, cornstarch, flour and salt in a medium saucepan and whisk well.

In another bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the pot, whisking to combine.

Cook over medium heat, whisking constantly, until the pudding begins to thicken and bubble, about 7 to 10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined. Transfer the chocolate pudding to a shallow bowl and cover with plastic wrap directly on the surface of the pudding to prevent skin formation, then refrigerate for 30 minutes to help the filling cool.

When the filling has almost cooled, remove the plastic wrap and stir, then spread it over the layer of cream cheese. Cover the pie with plastic wrap, then refrigerate 4 hours until set.

WHIPPED CREAM TOPPING

Beat heavy cream with powdered sugar and vanilla using a hand mixer until whipped cream forms and holds its shape when the bettors are removed. Spread whipped cream on top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving. Happy Cooking Time.