Apple Pecan Cream Pie
Apple Pecan Cream Pie is an moderately easy dinner. Made with 1 (21 oz.) can apple pie filling, 2 tbsp. brown sugar, 1/2 tsp. cinnamon, 1/2 c. chopped pecans and 1 (6 oz.) graham cracker crumb pie crust, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a large bowl, combine the apple pie filling brown sugar and cinnamon; stir in the nuts.
Spread half the mixture in the pie crust.
Refrigerate the remaining mixture.
Place the milk and half and half in a medium size bowl; add the instant pie filling mix.
Beat with a wire whisk until well blended, about 1 to 2 minutes.
Gently stir in the whipped topping.
Spoon mixture over the apple mixture in the pie crust.
Freeze for at least 2 hours before serving.
Remove from the freezer about 10 minutes before serving and garnish with the reserved apple mixture and additional whipped cream topping, if desired.
Yields 8 servings.
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