No Bake Pecan Cream Pie Food

NO BAKE PECAN CREAM PIE

Steps:

• In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
• Fold in whipped topping.
• Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
• Refrigerate til set, at least 2 hours.
• If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.

MAPLE-PECAN CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

PUMPKIN PECAN NO-BAKE CHEESECAKE PIE

Steps:

• Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
• Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
• Refrigerate until set, 4 hours.
• Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

KAROL'Z NO BAKE PECAN PIE

Steps:

• Mix cornstarch and brown sugar together in medium saucepan.
• Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans.
• Simmer on medium stirring constantly until mixture thickens.
• Boil 1 minute, constantly stirring.
• Remove from heat, add butter and vanilla.
• Pour into baked pie shell, decorate top with remaining pecans.
• Let cool 1/2 hour before serving.

NO-BAKE CARAMEL-PECAN PIE CHEESECAKE

Steps:

• Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
• Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
• Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
• Refrigerate 4 hrs.
• Serve topped with remaining COOL WHIP.

APPLE PECAN CREAM PIE

Steps:

• 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.