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Ambrosia Pecan Pie Recipe

Ambrosia Pecan Pie Recipe photo by Taste of Home

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Orange peel and coconut combine with pecans to make this a truly special and rich-tasting dessert. It always wins compliments at Christmas dinner. —Bernadine Stine, Roanoke, Indiana

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Ambrosia Pecan Pie Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 8 Servings

10 50 60

Ingredients

3 eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1-1/2 cups chopped pecans
2/3 cup flaked coconut
1 unbaked pastry shell (9 inches)

Directions

In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut.
Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 523 calories, 31 g fat (9 g saturated fat), 92 mg cholesterol, 249 mg sodium, 62 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Ambrosia Pecan Pie in Country Woman Christmas , p25

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Reviews for Ambrosia Pecan Pie

Ambrosia Pecan Pie

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Reviewed on Dec. 03, 2012 by DOROS

haven't made it, and don't plan on doing so. sounds really good, but i am diabetic and watch my carbs and one piece of this pie is more that I can eat for a meal plus a snack. please publish diabetic friendly pies like this. surely it could be made more diabetic friendly??

Reviewed on Dec. 04, 2011 by whitters143

My mom actually made this, and I loved it! We have tried quite a few new desserts this year and so far this has been the best. The coconut is my favorite part, and the rest of my family was really impressed with how well the orange went with the whole thing. Very easy to make too. We decided to make this a new addition to our Thanksgiving menu every year!

Reviewed on Nov. 27, 2011 by mariwhits

I REALLY LIKED THIS .I WAS A LITTLE LEARY TO START WITH BUT I WENT RIGHT BY THE RECIPE AND IT TURNED OUT GREAT I WILL BE MAKING IT AGAIN