Ambrosia Pie

Filled with banana slices and pineapple, Ambrosia Pie is a sweet Summer delight.
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 20-ounce can crushed pineapple, undrained
  • 14.5-ounce can pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
  • 3-ounce package strawberry gelatin
  • 1 tablespoon dried orange zest
  • 3 bananas
  • 8-ounce carton of whipped topping
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 baked, cooled 9-inch pie shell
  1. Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well.
  2. Cook over medium heat until thickened and bubbly. Remove from heat, and add gelatin and orange zest, stirring well. Allow mixture to cool.
  3. Thinly slice the bananas, and arrange slices into pastry shell. Pour fruit mixture evenly into pastry shell.
  4. Gently fold coconut into whipped topping, and spread topping over pie. Sprinkle pie with chopped pecans. Refrigerate at least three hours before serving.
  5. Makes one pie.

NOTE: Make in Standard Pastry Crust or Butter Pastry.

Ready in: 3 Hrs

Recipe editor Patricia Mitchell

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