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. The pecan trees are tall and gorgeous.
The blooms on the peach trees are so pretty. 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.
Garnishes for Ambrosia Pie
The toppings make this no-bake Ambrosia Pie stunning and mouthwatering. Get crazy and sprinkle on the garnishes!
- Maraschino Cherries
- Toasted Coconut
- Chopped Pecans
- Whipped Cream
Recipe for Ambrosia Pie
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 11 oz. can mandarin oranges in juice.
- 8 1/4 oz. can crushed pineapple in juice.
- 8 oz. cream cheese softened
- 14 oz. can sweetened condensed milk
- 1 cup flaked coconut toasted. Save about 1/4 cup for garnishing the top of the pie.
- 9 oz. graham cracker crust
- 6-8 maraschino cherries
- 1/4 cup chopped pecans
In a large mixing bowl whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
Drain the mandarin oranges and pineapple separately. With a paper towel press out the excess juices.
In a large mixing bowl beat the cream cheese until creamy.
Add in the sweetened condensed milk and continue to beat until smooth.
Fold in 1 1/2 cups of the whipped cream, mandarin oranges, pineapple and 3/4 cup toasted coconut.
Pour filling into crust. Cover and freeze until firm.
Remove from freezer and garnish with remaining whipped cream, toasted coconut, cherries and pecans.
Wait 20 to 30 minutes before serving allowing pie to soften.