Pies & Cobblers

Possum Pie

MAKES 1 (9-INCH) DEEP-DISH PIE

This rich and decadent summertime sweet is an icebox delight.

1 (11.3-ounce) package pecan shortbread cookies*
¼ cup chopped pecans
⅓ cup all-purpose flour
¼ cup unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
2½ cups heavy whipping cream, divided
2 cups whole milk
⅔ cup granulated sugar, divided
¼ teaspoon kosher salt
5 large egg yolks
¼ cup cornstarch
6 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cubed
1 teaspoon vanilla extract
Garnish: chopped pecans, chocolate sprinkles

1. Preheat oven to 350°.

2. In the work bowl of a food processor, combine cookies, pecans, and flour. Process until cookies are finely ground.

In a medium bowl, stir together cookie mixture and melted butter until well combined. Firmly press mixture into bottom and