Best Ambrosia Pie Recipes

SOUTHERN AMBROSIA APPLE PIE

Steps:

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

AMBROSIA PECAN PIE

Steps:

• In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange zest and salt until well blended. Stir in pecans and coconut. , Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

AMBROSIA PIE

Steps:

• Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
• Gently press oranges and pineapple between paper towels to remove.
• excess moisture.
• Beat cream cheese mixture at med-high speed of an electric mixer until.
• creamy. Gradually add reserved pineapple syrup and sweetened condensed.
• milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
• fold in orange-pineapple mixture and coconut. Spoon filling into.
• crust. Cover; freeze until firm.
• Let pie stand at room temperature 20 minutes before serving. Dollop.
• remaining 1 cup whipped topping on top of pie. Garnish, if desired.

AMBROSIA CREAM PIE

Steps:

• Chop up orange segments.
• Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
• In a medium bowl, combine the milk and the pudding mix. Mix well.
• Whip the cream until stiff and fold it into the pudding mix.
• Fold in the coconut as well.
• Add the oranges and pineapple and stir well to mix it all through.
• Pour this mixture into the crumb crust.
• Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
• Keep it covered and store it in the fridge.
• Garnish with additional whipped topping and coconut.

AMBROSIA PECAN PIE

Steps:

• 1. In a large bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended.
• 2. Stir in pecans and coconut.
• 3. Pour into pastry shell. Bake at 350 degree for 50-60 minutes or until a knife test thru the center of the pie comes out clean. You should also use a pie cover and if you don't have one, I have always used foil around the outside of the pie so the edges do not burn. :)

AMBROSIA PECAN PIE

Steps:

• 1. In a large bowl, beat the first 8 ingredients until well blended...Stir in the pecans and coconut.
• 2. Pour into the unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes..During the last 15 minutes, cover the edges of the crust with foil if it appears to be getting too brown. Remove from oven and cool on rack until cool.

SOUTHERN AMBROSIA APPLE PIE

Steps:

• 1. In a sauce pan 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, 5-8 minutes. Pour into pastry shell. In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple miture. Bake at 350 degrees for 40-45 minuts or until miture 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 4-6 hours.

AMBROSIA PIE

Steps:

• Dump all the fruit into a colander and let it drain completely.
• Bake pie crusts according to package directions and allow them to cool.
• Mix the sweetened condensed milk and the cream cheese with a mixer on medium speed until smooth, at least 2 minutes.
• Slowly mix in the Cool Whip until completely incorporated.
• Fold in the drained fruit, marshmallows, pecans, and coconut.
• Pile filling high into prepared crusts. Refrigerate at least 4 hours, preferably overnight, before serving.

PINEAPPLE AMBROSIA PIE

Steps:

• Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat; cool slightly.
• Pour into pastry shell; refrigerate several hours or until chilled.
• Spread whipped topping over pineapple filling just before serving; sprinkle with coconut. Store leftover pie in refrigeartor.

BEST AMBROSIA PIE

Steps:

• Reserve 2 tablespoons of coconut for garnish.
• In small bowl, combine remaining coconut and butter; mix well. Spread into 9-inch deep dish pie plate that has been coated with cooking spray, to form a crust, pressing firmly into bottom and up sides of plate. Place in refrigerator to chill.
• Meanwhile, in large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, and marshmallows. Stir gently until well mixed. Fold in whipped topping, then spoon into prepared crust.
• Garnish with reserved coconut, then cover and chill for at least 4 hours or until set.