Description
Enjoy the sweet and nutty goodness of Possum Pie, featuring a luscious filling of pecans, mini marshmallows, and optional chocolate chips, all nestled in a flaky crust. This delightful dessert is perfect for gatherings and will surely be a hit with family and friends!
Ingredients
Scale
- 1 pre-baked pie crust (9-inch)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup mini marshmallows
- 1/2 cup chocolate chips (optional)
- Whipped cream for serving (optional)
Instructions
- In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk until well combined.
- Slowly add the corn syrup to the sugar mixture while whisking continuously.
- Stir in the melted butter, ensuring its not too hot to avoid cooking the eggs.
- In a separate bowl, lightly beat the eggs, then add them to the sugar and syrup mixture. Whisk until smooth and creamy.
- Add the vanilla extract and salt, mixing until well incorporated.
- Fold in the chopped pecans and mini marshmallows. Optionally, add chocolate chips and gently stir until evenly distributed.
- Preheat your oven to 350°F (175°C).
- If making a homemade pie crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold, cubed unsalted butter in a mixing bowl. Mix until it resembles coarse crumbs.
- Gradually add 3-4 tablespoons of ice water, mixing until the dough comes together without overworking it.
- Roll out the dough on a floured surface to fit your 9-inch pie pan. Transfer to the pan, trim excess, and crimp the edges.
- Prick the bottom of the crust with a fork, cover with parchment paper, and fill with pie weights or dried beans. Bake for 10-15 minutes until lightly golden. Let cool slightly.
- Pour the prepared filling into the pre-baked pie crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown. Check at 30 minutes; cover edges with aluminum foil if browning too quickly.
- Remove from the oven and let cool on a wire rack for at least 2 hours to allow the filling to set properly.
Notes
- For a richer flavor, consider using dark corn syrup.
- Serve with whipped cream for an extra touch of sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes