Best Ambrosia Pie Recipes

AMBROSIA PIE

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.

AMBROSIA PIE

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.

SOUTHERN AMBROSIA APPLE PIE

Steps:

• 1. In a sauce pan over medium heat, bring brown sugar, apple juice, butter, cornstarch, and salt 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 egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple miture. Bake at 350 degrees for 40-45 minuts or until miture is set. Cool on a wire rack. For topping, beat the cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours.

AMBROSIA CREAM PIE

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.