Ingrédients pour Possum Pie
- 8 ounces (225g) cream cheese, softened
- Powdered Sugar
- Graham Cracker Crust
- ½ cup (60g) chopped pecans, plus extra for garnish
- Instant Chocolate Pudding Mix
- Vanilla Instant Pudding Mix
- 2 cups (475ml) cold milk
- Vanilla Extract
- Whipping Cream
- Pecan Halves
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Comment préparer Possum Pie
- Preheat oven to 350°F (175°C).
- Prepare your 9-inch pie crust (homemade or store-bought).
- In a mixing bowl, beat 8 ounces (225g) of cream cheese and ½ cup (100g) of granulated sugar until smooth and creamy.
- Spread the cream cheese mixture evenly onto the bottom of the pie crust.
- Sprinkle ½ cup (60g) of chopped pecans over the cream cheese layer.
- In a separate mixing bowl, combine two (3.4 ounce/96g) packages of instant vanilla pudding mix.
- Gradually whisk in 2 cups (475ml) of cold milk and 1 teaspoon of vanilla extract.
- Beat on low speed for 2 minutes until smooth and creamy.
- Gently pour the pudding mixture over the pecan layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, top with whipped cream and pecan halves for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
91g
Fat
56g
Carbs
11g
