Ingredients for Apple Pecan Cream Pie
- 1 (21 ounce) can apple pie filling
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 (9 inch) graham cracker pie crust
- 2 cups cold milk
- 1 cup heavy cream
- 1 (21 ounce) can apple pie filling
- 1 (8 ounce) container whipped topping
- 1 (3.4 ounce) package instant vanilla pudding mix
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How to Make Apple Pecan Cream Pie
- In a large bowl, combine 1 (21 ounce) can apple pie filling, 1/2 cup packed light brown sugar, and 1 teaspoon ground cinnamon.
- Stir in 1/2 cup chopped pecans.
- Spread half of the apple pecan mixture evenly into your prepared 9-inch pie crust.
- Refrigerate the remaining apple pecan mixture for later use.
- In a medium bowl, combine 2 cups cold milk, 1 cup heavy cream, and 1 (3.4 ounce) package instant vanilla pudding mix.
- Beat with a wire whisk until smooth and creamy, about 1-2 minutes.
- Gently fold in 1 (8 ounce) container of whipped topping.
- Carefully spoon the pudding mixture over the apple mixture in the pie crust.
- Freeze for at least 2 hours, or until firm.
- Remove from the freezer 10-15 minutes before serving to allow for slight softening.
- Garnish with the reserved apple pecan mixture and additional whipped topping before serving.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
917g
Fat
259g
Carbs
128g
