Apple Pecan Cream Pie

My sister-in-law, Theresa, is the genius behind this dessert. Theresa made this for us a couple of weeks ago when we visited and chowed down on my brother John's tasty barbecue. I dreamed of this pie since Theresa served and she was kind enough to send the recipe along to me to share with you.

I know all of you have been working out and look so buff in your bikinis. Once you come in from the sweltering heat, you will be craving this easy to prepare, frosty creamy pie. It's just what the doctor ordered this summer!

You will need one graham cracker pie crust and one 21 ounce can of apple pie filling. Theresa likes this brand.

In a large bowl mix together the pie filling, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg and 1/2 cup of pecans. Our grocery store had one pound bags of walnuts on sale, so I used 1/2 cup of chopped walnuts.

Pack half of the mixture into the bottom of the pie shell and cover and refrigerate the other half.

In an other bowl, whisk together 1 cup of half-n-half and 4 ounces of room temperature cream cheese until smooth.

Add in 1 small package of French Vanilla or Vanilla instant pudding and whisk until thoroughly blended.

Fold in 1-1/2 cups of whipped cream until well blended.

Pour into pie shell on top of apple mixture. Cover and freeze for at least two hours.

Top with the remainder of the apple mixture, thaw and serve. Refrigerate if you have any leftovers. You must make this pie, seriously, trust me.