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Ambrosia Pie
Chef:  Nancy Morey - Edwards, MO          Category:  Desserts

1/2 cup flour
3/4 cup walnuts, finely chopped
1 cup coconut
1-1/4 cup sugar
1/4 cup butter
1 (8 oz.) package cream cheese
1 teaspoon vanilla
1 (20 oz.) can chunked pineapple
1 cup sour cream
1 packet unflavored gelatin

Directions: To make the crust, combine flour, walnuts,1/2 cup coconut,1/4 cup sugar and butter, mix to form coarse crumbs. Press into the bottom and up the sides of a 9 inch pie plate. Bake in a 350°F oven for 20 minutes. Cool completely. To prepare filling, combine the cream cheese, remaining cup of sugar and vanilla. Drain the pineapple and reserve the juice. Fold the sour cream and pineapple into the cream cheese mixture and set aside. In another bowl mix the gelatin with the reserve pineapple juice and set aside until thickened. Combine the cream cheese and pineapple mixture with the thickened juice and fill the cooled pie shell. Top with 1/2 cup coconut and chill for several hours before serving.