Southern Possum Pie

Southern Possum Pie

tawns 1

"This is such a wonderful summer pie. This pie is light, cool, and rich in flavor. This is an old recipe passed down by my grandmother from Tennessee."
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2 h 30 m servings 448 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.
  2. Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.



I made these into miniature desserts to control the portion sizes. I think this is a quick dessert, but I'm thinking the vanilla pudding gets drowned out by the chocolate, so unless you're goin...