• 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.