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Apple Pecan Cream Pie

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“This is sooooo good. It is a cold dessert with amazing taste. It's no bake too. :)”
READY IN:
15mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (21 ounce) can apple pie filling
  • 2 tablespoons firmly packed brown sugar
  • 12 teaspoon ground cinnamon
  • 12 cup chopped pecans
  • 1 prepared 9-inch graham cracker crust
  • 12 cup cold milk
  • 12 cup half-and-half or 12 cup light cream
  • 1 (3 1/2 ounce) packagevanilla instant pudding and pie filling
  • 1 12 cups frozen whipped topping, thawed (1 8oz container equeals 3 1/2 cups)

Directions

  1. In a large bowl combine the apple pie filling, brown sugar and cinnamon; stir in pecans.
  2. Spread half of the mixture in the pie crust; refrigerate the remaining mixture.
  3. Place the milk and the half and half in a medium sized bowl; add the pudding mix.
  4. Beat with a wire whisk until well blended, about 1 to 2 minutes.
  5. Gently stir in the whipped topping.
  6. Spoon the pudding mixture over the apple mixture in the pie crust.
  7. Freeze for at least 2 hours before serving.
  8. Remove from freezer about 10 minutes before serving and garnish with reserved applie mixture and additional whipped topping.

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