Southern Ambrosia Coconut Apple Pie with Pecan Cream Cheese Topping
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Southern Ambrosia Coconut Apple Pie with Pecan Cream Cheese Topping

This pie combines all the awesomeness of apple pie, pecan pie, and cheesecake into one!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 10
Author: Lisa Douglas


Pecan Cream Cheese Topping

  • 1 8- ounce package whipped cream cheese
  • 1/2 cup raw sugar or organic unbleached
  • 3/4 cup toasted rough-chopped pecans
  • 1 teaspoon pure vanilla extract
  • 1 container whipped cream
  • Whole pecans as garnish optional


  • Preheat oven to 350.
  • In a saucepan over medium heat, add the brown sugar, apple juice, butter, cornstarch and salt to a boil.
  • Stir in the sliced apples and lemon juice; reduce heat to low.
  • Cook and stir until apples are crisp-tender, about 5-8 minutes.
  • Pour apple mixture into graham cracker pie crust.
  • In a small bowl, mix together the beaten egg and milk; add in sugar, coconut, vanilla and cinnamon, mixing until well combined.
  • Pour coconut mixture over apple mixture in the pie crust; bake for 40-45 minutes or until mixture is set.
  • Place pie to cool on a wire rack for a while (must be fully cooled for next step).

For the pecan cream cheese topping

  • Beat the cream cheese, sugar, and vanilla in a mixing bowl with a whisk or hand mixer.
  • Gently stir in chopped pecans, stirring until well mixed through.
  • Fold in whipped cream. (If the apple pie hasn't cooled yet, this mixture can be placed in the refrigerator, covered.)
  • Once the apple pie is fully cooled, spread the pecan cream cheese mixture over the apple pie gently and evenly.
  • Garnish with whole pecans on top, if you wish.
  • Chill in the refrigerator for 4-6 hours before serving.


Adapted from a recipe found in Taste of Home magazine, 1996