Creamy Apple-Pecan Pie
This easy creamy, layered apple and pecan pie is sure to please.
1 (21-ounce) can apple pie filling
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 (8-inch) graham cracker pie crust
1/2 cup milk
1/2 cup half-and-half
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen nondairy whipped topping, thawed
- In a mixing bowl, with a spoon combine apple pie filling, brown sugar, and cinnamon. Stir in chopped pecans.
- Spread half of this mixture in a graham cracker pie crust; reserve the remaining filling.
- In a mixing bowl, mix cold milk, half and half, and pudding mix. Beat for about 1 minute using an electric mixer. Fold in 3/4 of the whipped topping. Reserve the remainder in the refrigerator. Spoon the pudding mixture over the apple mixture, cover with the remaining apple mixture, and chill for 1 hour.
- Spread the remaining non-dairy whipped topping on top before serving.
Makes 8 servings.