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Southern Ambrosia Coconut Apple Pie with Pecan Cream Cheese Topping

Southern Ambrosia Coconut Apple Pie with Pecan Cream Cheese Topping

Lisa Douglas
This pie combines all the awesomeness of apple pie, pecan pie, and cheesecake into one!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 10

Ingredients
  

  • 1/2 cup packed light brown sugar
  • 1/2 cup apple juice
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • dash or two of freshly ground pink himalayan sea salt
  • 4 cups of peeled and thinly sliced apples recommended types: Braeburn, Cortland, Fuji, Gala, Granny Smith, Haralson, Newtown Pippin
  • 2 teaspoons of fresh lemon juice
  • 1 9- inch graham cracker pie crust
  • 1 beaten egg
  • 2/3 cup evaporated milk
  • 1/2 cup raw sugar or organic unbleached
  • 1/2 cup coconut flakes
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon

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

Instructions
 

  • 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.

Notes

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