Carolyn’s Tasty Florida Citrus Pie
5 egg yolks, beaten
1 14-ounce can of sweetened condensed milk
¼ cup Key lime juice from Pat’s tree
¹/³ cup of blood orange from Pat’s tree
½ 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.
From Florida Sweets by Joy Harris:
Joy Sheffield Harris was born in Tripoli, Libya, on Wheelus Field Air Base and then moved to Florida just in time to attend Humpty Dumpty Kindergarten and later Florida State University. She went on to become a home economics and history teacher at her alma mater, Rutherford High School, in Panama City and a marketing specialist for the State of Florida. Joy met her husband, Jack, while promoting Florida’s natural bounty on television in the early ’80s. After they were married, they briefly owned a restaurant with friends called Harris and Company, and in 2010, they co-wrote Easy Breezy Florida Cooking. Their son, Jackson, works in the aviation industry, and when he comes to visit, they all enjoy traveling throughout the state of Florida. In 2014, Joy wrote A Culinary History of Florida, and she continues her studies of Florida food with Florida Sweets.