Ambrosia Pie With A Coconut Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 1/4 cups shredded coconut
• 1/4 cup sugar
• 2/3 cup soft margarine
• 1 cup almonds (slivered or crushed)
• 1 large orange
• 1 teaspoon orange zest
• 1/2 cup sugar
• 6 ounces orange juice concentrate
• 2 (17 ounce) cans apricot halves, drained (reserve juice)
• 5 tablespoons cornstarch or 5 tablespoons tapioca
• 1 teaspoon vanilla

Recipe

• 1 zest the orange to get 1 tsp orange zest.
• 2 mix orange juice and reserved apricot juice adding water if needed to get 3 cups.
• 3 peel orange and cut up into pieces.
• 4 place orange, juices, zest, cornstarch and 1/2 c sugar in a saucepan and cook until clear. cool. if using tapioca, soak in the juices before cooking.
• 5 add vanilla.
• 6 mix coconut, 1/4 c sugar, margarine and nuts. press into two 9 inch pie plates. bake at 325 for 20 minutes or until light brown. cool.
• 7 arrange the apricots on the bottom of the pie plates. pour juice filling over.
• 8 cool for several hours or overnight.
• 9 before serving, top with some whipped topping and sprinkle lightly with coconut and nuts.