Ambrosia Pecan Pie Recipe

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Ambrosia Pecan Pie Recipe
Ambrosia Pecan Pie Recipe photo by Taste of Home
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Ambrosia Pecan Pie Recipe

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Publisher Photo
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
Featured In: Top 10 Pecan Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

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 sweetened shredded 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 in 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.
Originally published as Ambrosia Pecan Pie in Country Woman Christmas 1996, p25

Nutritional Facts

1 piece: 523 calories, 31g fat (9g saturated fat), 92mg cholesterol, 249mg sodium, 62g carbohydrate (38g sugars, 3g fiber), 6g protein.

  • 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 sweetened shredded coconut
  • 1 unbaked pastry shell (9 inches)
  1. 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.
  2. Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in 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.
Originally published as Ambrosia Pecan Pie in Country Woman Christmas 1996, p25

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Reviews forAmbrosia Pecan Pie

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MY REVIEW
kkaty User ID: 6239298 241538
Reviewed Jan. 11, 2016

"this is my original creative recipe that won the Georgia/Crisco Pecan pie recipe in 1990."

MY REVIEW
DOROS User ID: 6132776 45423
Reviewed Dec. 3, 2012

"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??"

MY REVIEW
whitters143 User ID: 6324649 22225
Reviewed Dec. 4, 2011

"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!"

MY REVIEW
mariwhits User ID: 3207837 49381
Reviewed Nov. 27, 2011

"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"

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