Ambrosia Pecan Pie Recipes

AMBROSIA PECAN PIE

Ambrosia Pecan Pie image

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

Ingredients

3 large eggs
3/4 c light corn syrup
1/2 c granulated sugar
3 Tbsp dark brown sugar
3 Tbsp orange juice
pinch of salt
2 Tbsp melted butter
1 tsp grated orange peel
1 1/2 c chopped pecans
2/3 c flaked coconut
1 9" unbaked pie crust

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 PECAN PIE

Ambrosia Pecan Pie image

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

Ingredients

3 eggs
3/4 c light corn syrup
1/2 c sugar
3 Tbsp brown sugar
3 Tbsp orange juice
2 Tbsp butter, melted
1 tsp grated orange peel
1/8 tsp salt
1 1/2 c chopped pecans
2/3 c flaked coconut
1 unbaked pastry shell

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

Ambrosia Pie image

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

Ingredients

1 (11 ounce) can mandarin oranges in light syrup
1 (8 1/4 ounce) can crushed pineapple in syrup
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 1/2 cups frozen whipped topping, thawed and divided
3/4 cup flaked coconut, toasted
1 (9 ounce) graham cracker crust (extra serving size)
pecan halves or additional toasted coconut

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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