Southern Ambrosia Apple Pie

• 1 pastry shell (9 inches)
• 1/2 c. packed brown sugar
• 1/2 c. apple juice
• 2 tbsp. butter or margarine
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 4 c. thinly sliced peeled baking apples
• 2 tsp. lemon juice
• 1 egg
• 2/3 c. evaporated milk
• 1/2 c. sugar
• 1/2 c. flaked coconut
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. sugar
• 3/4 c. chopped pecans, toasted
• 1 tsp. vanilla extract
• 1 carton (8 oz.) frozen whipped topping, thawed
• Whole pecans, toasted, optional

1. Line pastry shell with foil. Bake at 450u0b0 for 5 minutes. Remove from oven; remove foil. Cool. In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture. Bake at 350u0b0 for 40-45 minutes or until set. Cool on a wire rack. For topping, beat cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours.

pastry shell, brown sugar, apple juice, butter, cornstarch, salt, baking apples, lemon juice, egg, milk, sugar, flaked coconut, vanilla extract, ground cinnamon, cream cheese, sugar, pecans, vanilla extract, frozen whipped topping, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=27010 (may not work)