Pineapple Ambrosia Pie Recipes

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AMBROSIA CREAM PIE



Ambrosia Cream Pie image

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

11 ounces canned mandarin oranges, well drained
8 ounces crushed pineapple, well drained
1 cup milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whipping cream
1/2 cup coconut flakes
1 packaged cookie graham cracker crumb crust
additional whipped cream (to garnish)
coconut (to garnish)

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.

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

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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