This no-bake Ambrosia Pie is creamy and full of mandarin oranges, pineapple and toasted coconut. The perfect Southern tropical dessert.
During the Christmas holiday there is always an Ambrosia Salad on the table. My cravings overtook me and I broke tradition and made this pie in the middle of Summer. The tropical flavors of coconut, pineapple and orange scream Summer. Plus it is so hot that a no-bake dessert was in order.
I describe this Ambrosia Pie as sweet, tropical, and creamy with a light crunch from the chopped pecans sprinkled on top. Honestly, this pie is heaven! It is so good. I can’t get enough of it.
I lived in Georgia for 11 years and the pecans are a must! I miss seeing the rows of pecan trees and peach trees at the local farms. They are so pretty. The blooms on the peach trees are so pretty. The pecan trees are tall and gorgeous. Us Southerners love our peaches and pecans. Every year I get a big bag of fresh pecans from my mom. She goes to a local public park that has pecan trees and picks them up. She gets about a year supply with plenty to share.
Decorate/Garnish the pie after it comes out of the freezer and it is firm.
After garnishing the top of the pie, cut slices while the pie is still frozen. I pull my ambrosia pie out of the freezer just before dinner. Then cut the slices and plate. The slices are perfectly shaped and are softened by the time dinner is over and everyone is ready for dessert.
You have to wait for the pie to be firm before slicing. Otherwise you will have a delicious mess that resembles a slice of pie.
Cover leftovers and place back in the freezer. If you put the pie in the refrigerator it will not be firm enough for next time.
Recipe for Ambrosia Pie