Ambrosia Pie


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 tablespoons butter or margarine
  • 4 egg yolks, beaten
  • 1-1/2 cups coconut, flaked
  • 1 tablespoon vanilla
  • 1 pie crust (9 inch), baked
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • Mandarin orange sections
  1. In saucepan combine sugar, cornstarch, and salt. Stir in milk and butter. Cook and stir over medium heat till mixture is bubbly. Cook and stir 2 minutes more.
  2. Stir about 1 cup of the hot mixture into beaten egg yolks. Return all to saucepan; bring to gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in 1 cup of the coconut and the vanilla.
  3. Pour hot mixture into baked pie crust. Cool.
  4. Place remaining 1/3 cup coconut in shallow baking pan. Toast in 350 degree F. oven for 5 to 10 minutes or until light brown, stirring once
  5. In a mixer bowl combine whipping cream and powdered sugar. Whip on medium speed of an electric mixer until soft peaks form. Spread over pie; sprinkle with toasted coconut.
  6. Garnish with mandarin orange sections. Chill at least 1 hour.


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