Pies

Ambrosia Cream Pie

ambrosia-cream-pie

Cook Time: 18 Min

Yield: 8 Servings

ambrosia-cream-pie

Ingredients

  • CRUST
  • Single Crust
  • 1 tsp. grated orange peel
  • FILLING
  • 1/2 C. plus 2 Tbsp. granulated sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 2 1/2 C. milk
  • 4 large egg yolks
  • 2 Tbsp. butter
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 3/4 C. flaked coconut
  • 1 tsp. grated orange peel
  • TOPPING
  • 1 C. fresh pineapple, chopped
  • 1 (8 oz.) can mandarin oranges
  • 1/2 C. heavy cream
  • 1 Tbsp. powdered sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. grated orange peel
  • 1 Tbsp. finely chopped pecans

Directions

  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. 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. STIR in butter and vanilla. Reserve 1 tsp. 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. ARRANGE pineapple on top of filling to form a ring 1-inch from edge. Arrange oranges inside ring of pineapple.
  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 tsp. coconut, 1 tsp. grated orange peel and nuts. Refrigerate until ready to serve.

Ambrosia Cream Pie

ambrosia-cream-pie

Cook Time: 18 Min

Yield: 8 Servings

Ingredients

  • CRUST
  • Single Crust
  • 1 tsp. grated orange peel
  • FILLING
  • 1/2 C. plus 2 Tbsp. granulated sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/2 tsp. salt
  • 2 1/2 C. milk
  • 4 large egg yolks
  • 2 Tbsp. butter
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 3/4 C. flaked coconut
  • 1 tsp. grated orange peel
  • TOPPING
  • 1 C. fresh pineapple, chopped
  • 1 (8 oz.) can mandarin oranges
  • 1/2 C. heavy cream
  • 1 Tbsp. powdered sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. grated orange peel
  • 1 Tbsp. finely chopped pecans

Directions

  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. 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. STIR in butter and vanilla. Reserve 1 tsp. 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. ARRANGE pineapple on top of filling to form a ring 1-inch from edge. Arrange oranges inside ring of pineapple.
  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 tsp. coconut, 1 tsp. grated orange peel and nuts. Refrigerate until ready to serve.

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