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Southern Ambrosia Pie
Author/Submitted by: Elec.Co. Berryville, Arkansas
Servings: 10
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1/2
cup
brown sugar,
packed
1/2
cup
apple juice 2
Tbsp
butter 2
Tbsp
cornstarch 1/4
tsp
salt 4
cups
apples,
thinly sliced
2
tsp
lemon juice 1
pie crust (9 inch),
baked
1
whole
egg 2/3
cup
evaporated milk 1/2
cup
sugar 1/2
cup
coconut,
flaked
2
tsp
vanilla 1
tsp
cinnamon 4
oz
cream cheese,
softened
1/4
cup
sugar 1/3
cup
chopped pecans,
toasted
1/2
teaspoon
vanilla 4
oz
whipped topping,
defrosted
pecan halves,
toasted
Directions:
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 350 degrees for 40 to 45 minutes. or until set. Cool on a wire rack. For topping, beat the cream cheese and sugar in a bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours.
Be sure to have a large enough pie crust or not too much apple mixture. This makes a full pie and may run over. Bake on a cookie sheet with a foil lining to save on scrubbing burned over-boil.
Be sure to have a large enough pie crust or not too much apple mixture. This makes a full pie and may run over. Bake on a cookie sheet with a foil lining to save on scrubbing burned over-boil.
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