Apple Pecan Cream Pie

By clawson

Ingredients

• 1 (21-ounce) can apple pie filling
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1 (9-inch) prepared graham cracker pie crust
• 1/2 cup cold milk
• 1/2 cup half-and-half or light cream
• 1 (4-serving) package vanilla instant pudding and pie filling
• 1 1/2 cups frozen whipped topping, thawed (1 8-ounce container equals 3-1/2 cups)

Details

Servings 1
Adapted from mrfood.com

Preparation

Step 1

Apple Pecan Cream Pie is a creamy, nutty, no-bake variation on a favorite American pie.

In a large bowl, combine apple pie filling, brown sugar, and cinnamon; stir in pecans. Spread half the mixture in pie crust; refrigerate remaining mixture.

Place milk and half-and-half in a medium bowl; add pudding mix. Beat with a wire whisk until well blended, about 1 to 2 minutes. Gently stir in whipped topping.

Spoon pudding mixture over apple mixture in pie crust. Freeze for at least 2 hours before serving.

Remove from freezer about 10 minutes before serving, and garnish with reserved apple mixture and additional whipped topping, if desired.