Double-Lemon Ambrosia Pie

Name: Double-Lemon Ambrosia Pie
Cuisine: United States
Ingredients: Coconut Butter Crust; 1 (3½ oz.) can flaked coconut (1¼ c.); 1 c. sifted flour; 1 egg yolk; ⅓ c. soft butter; 1⅓ c. sugar; 1¼ c. water; ½ tsp. salt; ⅓ c. cornstarch; ¼ c. water; 2 eggs, separated; ⅓ c. lemon juice; 2 tblsp. butter; 1 tsp. grated lemon peel; 1 envelope unflavored gelatin; ¼ c. cold water; 1 c. light cream

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Layer of fluffy white is topped with deeper lemon yellow—a glamorous pie

Ingredients

Coconut Butter Crust
⅓ c. soft butter
1 egg yolk

Americas
United States
Pie

Method

Crust

Cream butter and egg yolk together. Add flour, mixing thoroughly. Work coconut into dough.

Pat mixture into 9" pie pan, bringing up on sides and fluting edge. Chill 30 minutes.
Bake in moderate oven (350°F.)