Ambrosia Pie Recipe

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Ambrosia is a delightful and refreshing dessert that embodies the flavors of citrus and coconut, resulting in a harmonious blend of sweetness and tropical goodness. This classic recipe brings together the juicy goodness of peeled oranges, the natural sweetness of sugar, and the delightful nuttiness of grated cocoa-nut.

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Make the crust: Preheat oven to 325°F. Pulse graham crackers in a food processor. Add butter and sugar and pulse until combined. Press into a 9-inch pie plate and bake for 13 - 18 minutes until fragrant and browned. Allow crust to cool completely before assembling pie.

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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.

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Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 18 to 20 minutes or until lightly browned. Cool. COMBINE sugar, corn starch and salt in medium saucepan. Beat milk and egg yolks in small bowl. Stir gradually into sugar mixture.

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Fold in 1 1/2 cups of the whipped cream, mandarin oranges, pineapple and 3/4 cup toasted coconut. Pour filling into crust..

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Instructions. In a large bowl, beat the cream cheese until creamy, about 1 minute. Beat in the sweetened condensed milk and vanilla until smooth and creamy. Beat in the chopped fruit cocktail, chopped maraschino cherries, chopped mandarin oranges, and drained pineapple until combined, about 20 seconds.

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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 at least 8 hours, or until set.

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Preheat oven to 350°. In the work bowl of a food processor, combine crackers, coconut, pecans, and 5 tablespoons granulated sugar; process until uniform in size. Add melted butter; pulse until evenly combined. Firmly press cracker mixture into bottom and up sides of a 10-inch cast-iron skillet. Bake until set, 12 to 15 minutes.

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In a medium bowl, stir together pineapple, pudding mix, sour cream and lemon juice until well combined. Add marshmallows and coconut and stir to combine. Gently fold in oranges. Spoon into prepared crust, cover and chill at least 4 hours and up to overnight. Enjoy!

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Instructions. Line pastry shell pie weights and bake at 425F for 18 minutes.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.

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Pie Preparation. Preheat the oven to 400°F. In a large bowl toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg & salt to blend, then mix in the lemon juice and set aside. Dust a 9-inch pie plate with flour and line the plate with the rolled-out pastry.

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Preparation: Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well. Cook over medium heat until thickened and bubbly.

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Preheat oven to 350°F. Place the graham cracker sheets, sugar and melted butter into a food processor. Blend until the graham crackers are in small crumbs. Dump into a pie plate and press into the bottom and up the sides of the pan. Bake for 6-8 minutes or until light golden brown. Let cool completely.

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Combine the crushed pineapple, vanilla pudding mix, sour cream and lemon juice in a bowl until well mixed. Stir in marshmallows and coconut, then gently fold in the oranges. Spoon the pie mixture into the graham crust. Cover and refrigerate for 4 hours or overnight. Decorate with whipped cream, serve, and enjoy!

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Add 2 eggs, 1 at a time, whisking until blended after each addition. Gradually whisk in lemon juice until blended. (Mixture will look curdled.) Microwave on HIGH 2 minutes, whisking after 1 minute. Stir the mixture, and microwave on HIGH, stirring at 30-second intervals, just until mixture thickens and coats the back of a spoon, 1 to 2 minutes.

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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.