KEY TO MY HEART

If “the key to a man’s heart is through his stomach,” then the key to mine is through my feet. As an art lover, I have always had the wanderlust, the thirst for adventure and culture, and the desire to explore “the beaten paths.”  And what better way to explore than drive 126 miles of lush, tropical terrain overlooking vistas of ahh-inspiring blue water from more than 40 bridges, coral reefs and tidal flats. We can only be in one place - the Florida Keys, an archipelago of 1,700-plus keys, islets and islands.

Our first stop from Miami was Key Largo, the first of the Florida Keys; and passed by the islets of Islamorada, Marathon, and Big Pine Key before finally reaching Key West.  Key West is at the southernmost point and is about 90 miles from Cuba.  After spending a few hours on the road, it was time to let my hair down and embrace the outrageousness of the city.  Strolling down palm-lined streets, I marveled at the old wooden homes restored into fabulous Victorian architecture.  This jewel of a city has also become Ernest Hemingway’s home, where he enjoyed mixing with the hard-working locals at boxing matches and wrestling contests.

But where’s the beach, I wondered?  That was the question that surfaced again and again as we drove down Highway 1.  Somewhere in all that green and blue waters there have to be a few buckets of heavenly sand.  There are, of course; but most of the Keys’ beaches are hidden from the road and tucked away under coconut palms. For a challenge-freak like me, it was fun to hunt down the perfect one.

Snorkeling at Key West

Florida Keys

For most folks, Key West means Old Town’s Duval Street, crowded with shopping and big name bars like Sloppy Joe’s, the Bull & Whistle and Jimmy Buffet’s Margaritaville.  As the sun dipped low over the Gulf of Mexico, I knew I didn’t want to miss the nightly sunset celebration Key West is famous for.  Crowds filled Mallory Square, once the anchorage of Keys’ pirates.  Today the wharf is the hub for vendors, jugglers, escape artists, gymnasts, psychics and magicians, each holding his own spellbound audiences.

 

No visit to Key West is complete without having a bite of their famous Key Lime Pie, where it was invented in the 19^th century by the local residents known as the “Conchs.”  Tangy and sweet, it is made of key lime juice, egg yolks and sweetened condensed milk and baked in a pie crust.  The dish is named after the small key limes that are naturalized throughout the Florida Keys. 

Once again, I played with the original recipe, naming it Key to My Heart pie.  Since it was calamansi* season, I used calamansi in lieu of the lime, added 2 tbsp. of cream of coconut and topped it with toasted coconut flakes to enhance the tropical flavor.  I also decorated it with slices of dried mangoes for a real show stopper!  How can you go wrong with these ingredients? 

KEY TO MY HEART PIE

Key to My Heart Pie

Ingredients:

Crust
16 graham crackers, crushed

3 tbsp. sugar

1 cube (1/4 lb) margarine or butter

Pie Filling
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh calamansi juice

2 tbsp. cream of coconut

2 tsp. grated lime peel, green portion only

 

Whipping Cream for Garnish
1/2 cup whipping cream
2 tsp. granulated sugar
1/2 tsp. vanilla
1/2 cup toasted coconut flakes (for topping)
8 slices of dried mangoes (for garnish)

INSTRUCTIONS

Crust
Mix the ingredients and press them into a 9" pie plate.  Bake in a preheated 350F oven for 10-12 minutes until lightly browned.  Place on a rack to cool.

Pie Filling


Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime or calamansi juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes. 

Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream and garnish with sliced dried mangoes.  Sprinkle with toasted coconut flakes.

*Calamansi is a citrus fruit native to the Philippines.  It is the equivalent to the lime in western countries.