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Southern Ambrosia Apple Pie

 Southern Ambrosia Apple Pie
"Apples and Georgia pecans make this pie a winner," reports field editor Carolyn Griffin of Macon.
8 ServingsPrep: 30 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 1 pastry shell (9 inches), baked
  • 1/2 cup packed brown sugar
  • 1/2 cup apple juice
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 cups thinly sliced peeled tart apples
  • 2 teaspoons lemon juice
  • 1 egg
  • 2/3 cup evaporated milk
  • 1/2 cup sugar
  • 1/2 cup flaked coconut
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon ground cinnamon
  • PECAN CREAM TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Whole pecans, toasted, optional

Directions

  • Line pastry shell with a double thickness of foil. Bake at 450°
  • for 5 minutes. Remove from the oven; remove foil. Cool pastry shell.

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Southern Ambrosia Apple Pie (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 664 calories, 37 g fat (19 g saturated fat), 77 mg cholesterol, 336 mg sodium, 77 g carbohydrate, 3 g fiber, 7 g protein.