Thursday, June 25, 2009
Apple Pecan Cream Pie
When I saw this recipe over at Katherine's Smoky Mountain Cafe it was just screaming out for me to make it. My "to try" recipe folder is already bulging but I just could not wait to make this one. It was perfect to make with the weather we are having here lately. Very warm and it's great to have a good pie without having to turn on the oven. I would highly recommend this recipe to everyone. It it fantastic! This is a recipe you can also vary. In fact, I already bought a can of peach pie filling to try next. And I'm thinking also of turning this into a chocolate pie too! Just a great summer dessert. Katherine also has on her site some great step by step pictures of making this pie. Yours truly over here STILL cannot figure out how to post pictures in between paragraphs. I keep saying someday I will figure this out!!! Thanks for a great recipe Katherine!
1 graham cracker pie shell
1 21 oz can of applie pie filling
2 tbs brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
Mix all the above ingredients together in large bowl. Add half of mixture to pie shell and refrigerate the other half.
1 cup half & half
4 oz room temperature cream cheese
1 small box of instant vanilla pudding
1 1/2 cups whipped cream (I used Cool Whip)
In another bowl mix half & half and cream cheese together and whisk until well blended. Add vanilla pudding and whisk again till blended. Fold in whipped cream (or Cool Whip). Pour mixture into pie shell on top of apple mixture. Cover and freeze at least 2 hours. Top with apple mixture, thaw and serve. Refrigerate any leftovers.