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This recipe is from 'Paul Richards' Pastry Book' from 1907 by Paul Richards himself.

Floradora Cream Pie


  • White layer cake
  • Floradora cream (see recipe below)
  • Meringue (to top with, egg whites & sugar)
  • Shredded almonds
  • Powdered sugar


Make the Floradora cream: 1 pint of grated pineapple, 1 pint of sliced pineapple - diced, 4 oz. coconut, 2 oz. cornstarch, 4 oz. butter, 3 egg yolks, 3 oz. sugar, 1 orange - zested, 2 oranges - juiced. Mix all the ingredients together and stir over a double boiler until mixture is thickened. Let cool and use as described below.

Using white layer cake as a base, top with a thick layer of the Floradora cream. Cover the cake with meringue. Sprinkle with shredded almonds and dust with powdered sugar. Place in a hot oven until the meringue is lightly colored.


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