Ambrosia Pie With a Coconut Crust

• 2 14 cups shredded coconut
• 14 cup sugar
• 23 cup soft margarine
• 1 cup almonds (slivered or crushed)
• 1 large orange
• 1 teaspoon orange zest
• 12 cup sugar
• 6 ounces orange juice concentrate
• 2 (17 ounce) cans apricot halves, drained (reserve juice)
• 5 tablespoons cornstarch or 5 tablespoons tapioca
• 1 teaspoon vanilla

1. Zest the orange to get 1 tsp orange zest.
2. Mix orange juice and reserved apricot juice adding water if needed to get 3 cups.
3. Peel orange and cut up into pieces.
4. Place orange, juices, zest, cornstarch and 1/2 c sugar in a saucepan and cook until clear.
5. Cool.
6. If using tapioca, soak in the juices before cooking.
7. Add vanilla.
8. Mix coconut, 1/4 c sugar, margarine and nuts.
9. Press into two 9 inch pie plates.
10. bake at 325 for 20 minutes or until light brown.
11. Cool.
12. Arrange the apricots on the bottom of the pie plates.
13. Pour juice filling over.
14. Cool for several hours or overnight.
15. Before serving, top with some whipped topping and sprinkle lightly with coconut and nuts.

coconut, sugar, margarine, almonds, orange, orange zest, sugar, orange juice concentrate, apricot halves, cornstarch, vanilla

Taken from www.food.com/recipe/ambrosia-pie-with-a-coconut-crust-324687 (may not work)