Description
Filled with banana slices and pineapple, Ambrosia Pie is a sweet Summer delight.
Ingredients
- 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
Instructions
- 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 slices into pastry shell. Pour fruit mixture evenly into pastry shell.
- Gently fold coconut into whipped topping, and spread topping over pie. Sprinkle pie with chopped pecans. Refrigerate at least three hours before serving.
- Makes one pie.
