Ingredients
1 pastry shell (9 inches), baked1/2 cup packed brown sugar1/2 cup apple juice2 tablespoons butter2 tablespoons cornstarch1/4 teaspoon salt4 cups thinly sliced peeled tart apples2 teaspoons lemon juice1 large egg2/3 cup evaporated milk1/2 cup sugar1/2 cup sweetened shredded coconut2 teaspoons vanilla extract1 teaspoon ground cinnamonPECAN CREAM TOPPING:1 package (8 ounces) cream cheese, softened1/2 cup sugar3/4 cup chopped pecans, toasted1 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawedWhole pecans, toasted, optional
Preparation
Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell.
In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, cornstarch and salt; bring 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 the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack.
For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.
