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Pie of the Gods

I'll bet you a shiny penny you have not made today's recipe. Ambrosia Pie is a cool, sweet delight that's perfect for hot weather. We have had this recipe on our website for years, but this is its debut appearance in the newsletter. Have a great weekend!

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Enjoy this Texas Cooking recipe and have a great week!


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Ambrosia Pie

Filled with banana slices and pineapple, Ambrosia Pie is a sweet Summer delight.


  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 20-ounce can crushed pineapple, undrained
  • 14.5-ounce can pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
  • 3-ounce package strawberry gelatin
  • 1 tablespoon dried orange zest
  • 3 bananas
  • 8-ounce carton of whipped topping
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 baked, cooled 9-inch pie shell
  1. Combine the sugar, flour, salt, pineapple and cherries in a large saucepan, and stir well.
  2. Cook over medium heat until thickened and bubbly. Remove from heat, and add gelatin and orange zest, stirring well. Allow mixture to cool.
  3. Thinly slice the bananas, and arrange slices into pastry shell. Pour fruit mixture evenly into pastry shell.
  4. Gently fold coconut into whipped topping, and spread topping over pie. Sprinkle pie with chopped pecans. Refrigerate at least three hours before serving.
  5. Makes one pie.

Note: NOTE: Make in Standard Pastry Crust or Butter Pastry.

Kitchen tools you'll need:Mixing Bowls, Pie Bakers, Saucepan.

Lone Star List

Here are 10 things that caught my eye this week!

  1. A Pleasant Little Kitchen: Grilled Ribs recipe
  2. Saveur: How to Make Spain's Tortilla Española
  3. Imperial Sugar: Banana Cream Pie recipe
  4. 360 West Magazine: Meet the Colleyville team that is tackling the restoration of the long-neglected Baker Hotel. - The Baker Hotel and Spa is slated for a 2022 grand opening.
  5. Serious Eats: From Trash to Treasure: The History of Barbecued Ribs - Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation.
  6. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
  7. Austin Chronicle: Bill Paxton’s Lost Film Ties Together UT, Bob Fosse, and William S. Burroughs - Cut up, chopped and screwed: The long path to Taking Tiger Mountain Revisited
  8. Garden & Gun: A Taste for Barbecue Editor in Chief Dave DiBenedetto savors the spread of an iconic Southern food.
  9. CultureMap Austin: Oldest barbecue joint in Texas opens first Austin location - SouthSide Market!
  10. New York Times: Vegan Butchers

New Cookbooks We're Reading

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