From Florida Sweets:
My sweet sibling Pat, a sixth-generation Floridian and Florida cracker, gave me his opinion on “What makes Florida so sweet,” and you will find his musings at the end of each chapter as a “PS from Pat.”
PS from Pat:
Growing up in Panama City, I was not a city boy nor was I a country boy—more like a small-town military brat who was fortunate not to face the hardship of constant moving like most other military families. I spent my childhood during the ’60s and ’70s in Parker, Florida, and was fairly ignorant of the sophisticated ways of life and foods. Our small town revolved around working families, school, military, fishing and church. With the financial help of my parents, I “C”ed my way through Florida State University. After graduation, I went into the family business and became a U.S. Army Infantry paratrooper and subsequently lived in twenty-nine different places worldwide and visited many more. My means of arrival was not always my personal vehicle or Delta Air Lines but by jumping out feet first at one thousand feet above ground level from a U.S. Air Force C-130 or U.S. Army Blackhawk helicopter.
After eating desserts all over the world, I believe good-tasting desserts come from places where people are good and show hospitality. Thus, the best sweet treats come from the Sunshine State. What a great place to eat and live. Despite my actions as a typical younger brother, my good sister made a lot of cookies, brownies and cakes for me and our family. I believe she felt sorry for me because I was not an honor roll student like her and I got into trouble a lot. My favorite part of my good sister’s cooking was licking the beaters, bowls and spoons. I was never deterred by my brother, Dennis, telling me that I could get sick from eating uncooked batter or cookie dough. Nowadays, my great wife calls for me to come lick the excess frosting and batter after she has made dessert.
Pat gave me the following recipe:
Carolyn’s Tasty Florida Citrus Pie
5 egg yolks, beaten
1 14-ounce can of sweetened condensed milk 1⁄4 cup Key lime juice from Pat’s tree
1/3 cup of blood orange from Pat’s tree
1⁄2 cup of cold whoop*
9-inch graham cracker pie crust
can of Reddi Wip
zest of lime and orange for garnish
Preheat oven to 375.
Combine and mix egg yolks, milk, juices and cold whoop.*
Pour into unbaked graham cracker shell.
Bake 20 minutes. Let cool (in refrigerator if husband is getting impatient
and ready to eat).Top with Reddi Wip® and garnish.
Serve to husband with smile.
Stand by for much appreciation and love in return for serving such a
tasty Florida pie to husband.
(I did take some husbandly liberties by adding/altering her directions a tiny bit.)
*The package spelling is Cool Whip.