Ambrosia Pie Recipe
One Ambrosia Pie is not enough. This recipe makes two.
- Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well.
- Cook over medium heat until thickened and bubbly. Remove from heat, and add gelatin and orange zest, stirring well. Allow mixture to cool.
- Thinly slice the bananas, and arrange an equal amount of slices in each pastry shell. Pour fruit mixture evenly into each pastry shell.
- Gently fold coconut into whipped topping, and spread topping over pies. Sprinkle pies with chopped pecans. Refrigerate at least three hours before serving.
- Makes two pies.
Recipe editor Patricia Mitchell