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ambrosia pie

(1 rating)
Recipe by
Peggi Anne Tebben
Granbury, TX

Another restaurant favorite.

(1 rating)
yield 6 -8 pieces

Ingredients For ambrosia pie

  • 1
    ** flaky pie crust- cooked & cooled
  • 1 - 7 oz
    package flaked coconut (2 2/3 cups), toasted
  • 1/3 c
    margarine or butter, melted
  • 1 -14 oz
    can eagle brand® sweetened condensed milk (not evaporated milk)
  • 1/3 c
    lemon juice from concentrate
  • 1 -17 oz
    can fruit cocktail, well drained
  • 1/2 c
    slivered almonds,or peanuts toasted and chopped
  • 1/4 c
    chopped maraschino cherries, well drained
  • 1 - 4 oz
    container frozen non-dairy whipped topping,
  • additional fruit, optional
  • **https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen

How To Make ambrosia pie

  • 1
    Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9-inch pieplate.Chill.
  • 2
    In large bowl, combine Eagle Brand, lemon juice, fruit cocktail, almonds and cherries; mix well. Fold in whipped topping.
  • 3
    Pour into prepared crust.
  • 4
    Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.

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