Southern Ambrosia Apple Pie

1/2 c brown sugar, Packed
1/2 c apple juice
2 T butter (or margarine)
2 T cornstarch
1/4 t salt
4 c thinly sliced baking apples Peeled
2 t lemon juice
1 pastry shell (9 inches) baked
1 egg
2/3 c evaporated milk
1/2 c sugar
1/2 c flaked coconut
2 t vanilla extract
1 t cinnamon, Ground
Pecan Cream Topping
1 pk cream cheese, (8 ounces) softened
1/2 c sugar
3/4 c chopped pecans, toasted
1 t vanilla extract
1 ct frozen whipped topping, (8 ounces) thawed
pecans toasted, optional

In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil.
Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, five to eight minutes. Pour into a pastry shell. In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon.
Mix well. Pour over apple mixture. Bake at 350 degrees for 40-45 minutes or until mixture is set. Cool on a wire rack. For topping, beat the cream cheese and sugar in a mixing bowl.
Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for four to six hours.