Apple Pecan Cream Pie

Recipe by Melanie Murray
READY IN: 15mins
YIELD: 1 pie


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


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