American Pie Council

Ambrosia Pie

2006 First Place
Open Category
Melanie Stein

1 cup vanilla wafer crumbs (about 20 cookies)
1 cup toasted coconut
4 tablespoon butter
2 tablespoon sugar
Combine all ingredients in a food processor until well blended. Press into bottom
and up sides of 9" pie dish. Bake 10 minutes at 350 degrees until crust is set.
Allow to cool completely.

1 box coconut cream instant pudding mix (4 serving size)
1 – 16 oz can crushed pineapple in juice, drained, reserving juice
1 – 8 oz package cream cheese, at room temperature
1 – 8 oz container cool whip, softened
1/2 cup shredded sweetened coconut
1/4 cup cream of coconut
In separate bowl, with whisk, blend reserved pineapple juice, cream of coconut
and pudding. With a mixer, beat cream cheese for 1 minute. Add pudding
mixture, beat well. Add pineapple and shredded coconut. Beat until blended. Fold
in cool whip. Pour into cooled crust. Refrigerate 2 hours before serving.

1 cup heavy cream
1 tsp vanilla
1 tablespoon sugar
Beat together, and spread over top of pie.

Garnish with toasted coconut and small pieces of pineapple.