I mentioned once or twice on this blog that this semester was a little…rough. That was sort of the understatement of the year. But now it’s over and I’m back to having time to eat and sleep again! Not to mention cooking and baking. Hooray! There was a moment last week when I realized that I had eaten an egg in a hole (regionally known as an egg in a basket, toad in a hole, etc) nine days straight. Mostly for non-breakfast meals. Yikes! This was supposed to be for last week, until I woke up Tuesday morning wondering why everyone was posting so early. Not only had I not yet made my madeline alternative (the previous week’s Florida Pie), I hadn’t even bought the ingredients or, to be honest, read over the recipe.
I ended up holding off a few days and making the Florida Pie for my future sister-in-law’s graduation party. As it turns out, John’s whole family loves key lime pie, so it was a big hit. Even John, who is usually completely disinterested in dessert, ate a huge slice. I was slightly less enamored with the pie. It was tasty, but I had some problems with the coconut. I felt like the flavor was too weak and the texture was a little overbearing. Perhaps better coconut would help with the flavor problems; I was just using Hannaford brand coconut. The key lime part of this pie, however, was really good. I can’t remember ever having key lime pie before, and I can see what all the hype is about. I might make this again as a plain key lime pie, or I might try it again with better quality coconut. Either way, this pie was really good!
