Creamy apple-pecan pie

Yield: 8 Servings

Measure Ingredient
1 can (21-oz) apple pie filling
2 tablespoons Brown sugar
½ teaspoon Cinnamon
½ cup Chopped pecans
1 \N Graham cracker pie crust
½ cup Cold milk
½ cup Half-and-half or light cream
1 pack (4-serving) vanilla instant pudding and pie filling
1½ cup Cool whip; thawed

Give a great dinner its just desserts with this splendid pie. Spread apples and pecans on a ready-made crust, slather with vanilla cream and garnish with more fruit and nuts for a pleasing combination of textures.

1. In a small bowl mix the apple pie filling, brown sugar and cinnamon; stir in nuts.

2. Spread half the mixture in pie crust; chill remaining mixture.

3. Pour milk and half-and-half into small mixing bowl. Add vanilla pie filling mix.

4. Beat with wire whisk until well blended, about 1 minute.

5. Fold in whipped topping.

6. Spoon over apple mixture in pie crust.

7. Freeze 1 hour or chill 3 hours before serving. Garnish with reserved apple mixture and additional whipped topping, if desired.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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