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Ambrosia Cream Pie

Prep Time: 45 min Cook Time: 18 min Makes: 8 servings

Ingredients

  • CRUST
  • Classic Crisco Pie Crust
  • 1 teaspoon grated orange peel
  • FILLING
  • 1/2 cup plus 2 tbsp granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 3/4 cup flaked coconut, finely chopped and divided
  • 1 teaspoon grated orange peel
  • TOPPING
  • 1 cup fresh pineapple, chopped
  • 1 (8 oz.) can mandarin oranges, drained
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1 tablespoon finely chopped pecans

Preparation Directions

  1. 1.
    HEAT oven to 425°F. Prepare recipe for single crust pie adding orange peel to flour. 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.
  2. 2.
    COMBINE sugar, cornstarch and salt in medium saucepan. Beat milk and egg yolks in small bowl. Stir gradually into sugar mixture. Cook and stir over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat.
  3. 3.
    STIR in butter and vanilla. Reserve 1 teaspoon coconut for topping. Stir remaining coconut and orange peel into egg mixture. Pour into prepared pie crust. Place plastic wrap on surface of filling. Refrigerate 2 to 3 hours.
  4. 4.
    ARRANGE pineapple on top of filling to form a ring 1-inch from edge. Arrange oranges inside ring of pineapple.
  5. 5.
    BEAT heavy cream in bowl of electric mixer until stiff. Beat in powdered sugar and vanilla. Garnish outer edge of pie with whipped cream. Sprinkle with reserved 1 teaspoon coconut, 1 teaspoon grated orange peel and nuts. Refrigerate until ready to serve.