Ambrosia Pie Recipes

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.

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.

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.

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:

• 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.