Zutaten für Arkansas Possum Pie
- 1 (9-inch) graham cracker pie crust
- 8 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup chopped pecans
- 2 cups milk
- 2 teaspoons vanilla extract (divided)
- 1 (3.4 ounce) package instant vanilla pudding mix
- unspecified
- 1 cup heavy cream
- unspecified
- pecan halves, for garnish
- 1/4 cup crushed gingersnap cookies
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Zubereitung von Arkansas Possum Pie
- Preheat oven to 350°F (175°C).
- Prepare your 9-inch pie crust (homemade or store-bought).
- In a medium bowl, beat 8 ounces of cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- Pour the cream cheese mixture into the prepared pie crust.
- Sprinkle 1/2 cup of chopped pecans evenly over the cream cheese layer.
- In a separate bowl, whisk together 2 cups of milk, 1 teaspoon vanilla extract, and 3.4 ounces instant vanilla pudding mix for 2 minutes until smooth.
- Let the pudding mixture stand for 2 minutes to thicken slightly.
- Gently spoon the pudding mixture over the pecan layer.
- Sprinkle 1/4 cup of crushed gingersnap cookies (or similar) over the pudding.
- Refrigerate the pie for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- In a separate bowl, whip 1 cup of heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie.
- Garnish with pecan halves and the remaining crushed gingersnap cookies.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
96g
Fat
54g
Carbs
12g
