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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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 |
Directions:
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 white 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.
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