Possum Pie with Pecan Crust

Ingredients

• For the pecan crust: For the pecan crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (60g) finely chopped pecans ½ cup (60g) finely chopped pecans
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• For the filling: For the filling:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 4 oz (113g) semisweet chocolate, chopped 4 oz (113g) semisweet chocolate, chopped
• ½ cup (120ml) heavy cream ½ cup (120ml) heavy cream
• ¼ cup (60ml) corn syrup ¼ cup (60ml) corn syrup
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• ½ cup (60g) chopped pecans ½ cup (60g) chopped pecans

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 32g (Saturated Fat: 16g)
• Carbohydrates: 31g (Sugar: 17g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a food processor, combine the flour, chopped pecans, and granulated sugar for the pecan crust. Pulse until the pecans are finely ground.
3. 3.
   Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. 4.
   In a small bowl, whisk together the egg yolk and ice water. Add it to the food processor and pulse until the dough comes together.
5. 5.
   Press the dough into the bottom and up the sides of a 9-inch (23cm) pie dish. Bake for 12-15 minutes, or until lightly golden. Allow it to cool completely.
6. 6.
   In a mixing bowl, beat the softened cream cheese until smooth and creamy.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the granulated sugar, lemon juice, and vanilla extract. Continue whipping until stiff peaks form.
8. 8.
   Gently fold the whipped cream mixture into the cream cheese until well combined.
9. 9.
   Pour the filling into the cooled pecan crust and smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.
10. 10.
    In a microwave-safe bowl, combine the chopped semisweet chocolate, heavy cream, and corn syrup for the chocolate ganache. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
11. 11.
    Pour the chocolate ganache over the chilled pie, spreading it evenly. Sprinkle the chopped pecans on top.
12. 12.
    Refrigerate the pie for an additional 1-2 hours, or until the ganache is set.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Pecans — Make sure to finely chop the pecans for the crust to ensure a smooth texture. Toasting the pecans before chopping can enhance their flavor.
• Cream cheese — Soften the cream cheese at room temperature before using to ensure a smooth and creamy filling.

Tips & Tricks

• For a twist, add a layer of sliced bananas or strawberries between the filling and the chocolate ganache.
• If you prefer a stronger lemon flavor, add some lemon zest to the filling.
• To save time, you can use a store-bought graham cracker crust instead of making the pecan crust from scratch.
• Make sure the pie is thoroughly chilled before adding the chocolate ganache to prevent it from melting.

Serving advice

Serve each slice of Possum Pie chilled for the best taste and texture. A dollop of whipped cream on top adds an extra touch of indulgence.

Presentation advice

Garnish each slice of Possum Pie with a sprinkle of chopped pecans and a drizzle of chocolate sauce for an elegant presentation. Serve on a dessert plate with a decorative dessert fork.