AMBROSIA PECAN PIE
This is a good pie for the Holidays or for anydays. So good and easy to make...This is a great pie if you just want to sit down in the afternoon and have a cup of coffee and a piece of pie. I hope you will en joy this recipe.
Provided by Linda Griffith
Categories Pies
Time 1h
Number Of Ingredients 11
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.
AMBROSIA PIE
I love, loVE, LOVE Ambrosia Fruit Salad. It's my favorite holiday treat. However in this recipe, it becomes a great quick dessert for any time of the year!
Provided by Hippie2MARS
Categories Pie
Time 4h15m
Yield 3 deep dish pies, 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 379.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 16, Sodium 179.4, Carbohydrate 42.9, Fiber 1.9, Sugar 32.4, Protein 4.2
AMBROSIA PECAN PIE
A family favorite that puts a new twist on the traditional Pecan Pie. It has great taste and flavor and the hardest part about this pie is remembering that it is in the oven. LOL!!!
Provided by Rhonda Ray
Categories Pies
Time 1h15m
Number Of Ingredients 11
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 PIE
Orange segments and apricot preserves in a crust of chopped pecans and sweetened flaked coconut. I found this recipe in McCalls No Time to Cook, copyright 1985. It does not provide any nutritional info. I plan to make this pie tonight. Will let everyone know how it turns out. I am concerned about sugar and fat content
Provided by sue_hotsprings2000
Categories Dessert
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Put pecans, coconut, 1/4 cup sugar and butter in small bowl and.
- toss with 2 forks until all ingredients are thoroughly combined and well.
- moistened with butter.
- Reserve 1/2 cup pecan-coconut mixture. Press remainder in 9" pie.
- plate, pressing evenly over the bottom and up the sides, forming a rim.
- Bake for 20 minutes in preheated 375F or until crust is lightly toasted.
- Remove crust from oven and cool on wire rack.
- Filling:.
- Peel and remove white membrane from the oranges.
- Cut oranges crosswise in 1/4" slices and cut slices in half. There.
- should be about 4 cups of oranges.
- Put sugar and cornstarch in 2 qt saucepan. Mix well with wooden.
- spoon.
- Add orange juice, apricot preserves and vanilla extract. Bring to a boil.
- over med high, stirring constantly. Cook for a few minutes until thickened.
- When the filling becomes translucent it is done. Remove from heat.
- and set aside to cool.
- Layer orange slices in baked crust and poor cooled filling over top.
- Sprinkle reserved pecan-coconut crust mixture around edge of pie.
- Refrigerate pie overnight or at least 4 hours.
- To serve: decorate edges of pie with more coconut if desired and cut.
- into wedges.
Nutrition Facts : Calories 557.5, Fat 29.1, SaturatedFat 12.5, Cholesterol 27.1, Sodium 129.2, Carbohydrate 77.4, Fiber 4.7, Sugar 57.9, Protein 3.7
AMBROSIA CREAM PIE
My daughter Adiya (Didi to her friends) brought this recipe home from a cooking demonstration at her school. Mandarin orange segments are hard to get where we live, but this pie is worth every imported can! Prep time includes fridge time.
Provided by Mirj2338
Categories Pie
Time 6h
Yield 8 serving(s)
Number Of Ingredients 9
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.
SOUTHERN AMBROSIA APPLE PIE
"Apples and Georgia pecans make this pie a winner," reports field editor Carolyn Griffin of Macon.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts :
AMBROSIA PIE
This is a no-bake, semi-frozen pie. The only "cooking" required is toasting the coconut. I just took it to a family reunion 4th of July picnic where there was tons of food - there was nothing left to take home except the pie server. I did not use the "extra serving size" pie crust and there was plenty of filling for 2 regular size pies - just add a little extra whipped topping before serving. Also, next time I make this recipe, I think I will cut each mandarin orange in half. I think it will distribute more evenly in the pie and won't be such a large frozen bite. I did leave out the maraschino cherries - 'cause my honey hates them. I crumbled up the pecan halves on top instead of leaving them whole.
Provided by Tatia 2
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4481.5, Fat 242.2, SaturatedFat 141.4, Cholesterol 384.4, Sodium 2825.4, Carbohydrate 537.9, Fiber 10.3, Sugar 458.2, Protein 65.5
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