Okay, so originally when I began this project, I wasn’t going to include films that were animated outside of the main Disney studio, meaning nothing from spots like Circle 7, Blue Sky, 20th Century Animation, or… DisneyToon Studios. But then I looked at A Goofy Movie and the rules went out the window. If I was using that rulebook, then Pixar didn’t count either! So, now we’re going with nothing that was under a studio later acquired by Disney (sorry, FOX.)

And then I was trying to think of something that could relate to A Goofy Movie. As iconic as “Hi Dad” soup is, it’s not necessarily baking. After a bit, I remembered Lester’s Possum Park, and I remembered Possum Pie. And there you have it.

Possum Pie is not roadkill pie, don’t you worry. It is a pie that pretends to be something it’s not. That’s accomplished by hiding a delicious chocolate filling under a layer of whipped cream, along with a cream cheese layer and a pecan shortbread crust.

So for this recipe, you’ll need:

• Pecan Shortbread Crust
  • 1 cup AP flour
  • 1/2 cup vegan butter
  • a pinch of salt
  • 1/4 cup brown sugar
  • 3/4 cup pecans
• Chocolate Pudding
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 3 TBS cornstarch
  • 2 TBS flour
  • pinch of salt
  • 1 cup applesauce
  • 2 cups soy milk
  • 2 TBS vegan butter
  • 1 tsp vanilla extract
• Cream Cheese Layer
  • 8 oz vegan cream cheese
  • 1/2 cup soy whipping cream
  • 2 TBS powdered sugar
  • 1/2 tsp vanilla extract
• Whipped Cream
  • 2 cups soy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• 1-2 TBS chopped pecans
• grated chocolate

Start by preheating the oven to 350F. Melt the vegan butter, then combine it with flour, brown sugar, and pecans by stirring with a fork or wooden spoon. Press the shortbread into a 9 inch pie pan.

Bake the pie crust for 15-20 minutes, until it browns around the edges.

To make the chocolate pudding, combine the sugar, cocoa powder, cornstarch, flour, and salt in a saucepan and whisk it well.

In a separate bowl, combine the applesauce and milk and whisk it well before adding it to the sugar mixture in the saucepan.

Cook the mixture over medium heat, whisking it constantly until the pudding starts to thicken and bubble, about 7-10 minutes. Take it off the heat, then add the vegan butter and vanilla extract. Once the butter is melted, transfer the pudding to a bowl and cover it with plastic wrap directly on the pudding surface to prevent it from forming a skin. Refrigerate the pudding for at least 30 minutes.

While the pudding is chilling, make the cream cheese layer. Mix the vegan cream cheese, powdered sugar, soy cream, and vanilla with a hand mixer until it is smooth. Spread the mixture over the cooled pecan crust. Once the pudding is cooled, pour it on top of the cream cheese filling and let it chill for at least 4 hours.

To make the whipping cream, beat the soy whipping cream, powdered sugar, and vanilla with a hand mixer until the whipped cream is at firm peaks. Spread the whipped cream over the top of the chocolate pudding, and top the pie with a handful of chopped pecans and chocolate shavings.