Ambrosia Pie

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 cup finely chopped pecans
• 1 cup canned sweetened flaked coconut
• 1/4 cup sugar
• 1/3 cup softened butter or 1/3 cup margarine
• 4 large navel oranges
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 1/4 cups orange juice
• 2/3 cup apricot preserves
• 1 teaspoon vanilla extract

Recipe

• 1 crust:.
• 2 put pecans, coconut, 1/4 cup sugar and butter in small bowl and.
• 3 toss with 2 forks until all ingredients are thoroughly combined and well.
• 4 moistened with butter.
• 5 reserve 1/2 cup pecan-coconut mixture. press remainder in 9" pie.
• 6 plate, pressing evenly over the bottom and up the sides, forming a rim.
• 7 bake for 20 minutes in preheated 375f or until crust is lightly toasted.
• 8 remove crust from oven and cool on wire rack.
• 9 filling:.
• 10 peel and remove membrane from the oranges.
• 11 cut oranges crosswise in 1/4" slices and cut slices in half. there.
• 12 should be about 4 cups of oranges.
• 13 put sugar and cornstarch in 2 qt saucepan. mix well with wooden.
• 14 spoon.
• 15 add orange juice, apricot preserves and vanilla extract. bring to a boil.
• 16 over med high, stirring constantly. cook for a few minutes until thickened.
• 17 when the filling becomes translucent it is done. remove from heat.
• 18 and set aside to cool.
• 19 layer orange slices in baked crust and poor cooled filling over top.
• 20 sprinkle reserved pecan-coconut crust mixture around edge of pie.
• 21 refrigerate pie overnight or at least 4 hours.
• 22 to serve: decorate edges of pie with more coconut if desired and cut.
• 23 into wedges.