Heavenly Ambrosia Pie


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This is a pineapple pie with coconut, maraschino cherries and pecans. It reminded me of Ambrosia fruit salad when I first made it - hence the name. It is an original recipe that I made for the Indiana State Fair Pillsbury Pie Crust competition. It is a very flavorful combination of ingredients and is easily cut and removed from the pie plate. It is delicious as well as lovely to look at.

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Shelbyville, IN


  • 1 pkg. Pillsbury Just Unroll Refrigerated Pie Crusts
  • 2 20 oz. cans pineapple, juice reserved
  • 1/4 C. maraschino cherries
  • 1/2 C. chopped pecans, toasted
  • 1/2 C. coconut, toasted
  • 3 Tbs. cornstarch
  • 1/2 C. sugar

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Unroll piecrust and place in bottom of 9 inch pie dish. Chop pecans into bite size pieces. Toast pecans and coconut in dry frying pan on stove stop just until browned. Drain pineapple, reserving juice (2 C.). On stove top in saucepan, combine juice, sugar and cornstarch over low heat and cook until thick. Remove from heat.

Cut maraschino cherries in quarters. Add pineapple, cherries, pecans and coconut to juice mixture. Pour all ingredients in unbaked pie crust. Place top crust on pie and pinch edges together in desired pattern.

Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake until crust is golden brown and bottom crust is done, approximately 45 minutes. Serve with vanilla bean ice cream if desired.

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