Ambrosia Pecan Pie Recipes

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.

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.

Steps:

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

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. :)

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.