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DEL.ICIO.USFrances Virginia Tea Room Ambrosia Pie
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This recipe comes from the Frances Virginia Tea Room, a beloved Atlanta restaurant on Peachtree Street that opened in the 1930s and closed in 1962.
Hands on time: 20 minutes Total time: 4 hours and 1 minutes Serves: 8
Ingredients:
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1 cup granulated sugar
1/2 cup cornstarch
Pinch of salt
2 cups orange juice
3 eggs yolks, beaten
1 tablespoon butter or margarine
2 tablespoons lemon juice
1 tablespoon grated orange zest
19-inch pie shell, baked and cooled
1 cup whipped cream or whipped topping
1 cup grated fresh or frozen coconut
Instructions:
In the top of a double boiler, combine the sugar, cornstarch, salt and orange juice. Cook over boiling water until very thick, about 8 minutes, stirring constantly. Add small amount of hot mixture to yolks, beating constantly. Add to mixture in double boiler; mix well. Cook about 3 minutes, stirring constantly. Stir in butter until melted, then stir in lemon juice and zest. Cover surface with plastic wrap and cool in refrigerator for 30 minutes. Spoon cooled filling into pie shell, cover with whipped cream and sprinkle with coconut. Refrigerate until chilled, about 3 hours. Refrigerate leftovers.
Notes:
This recipe calls for cooling and chilling time of 3 1/2 hours.
Nutrition:
Per serving (more detailed nutritional info to come): 377 calories, 17 grams fat, 80 milligrams cholesterol, 180 milligrams sodium.
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