For dessert one evening at Bonefish Grill in Carrollwood, Pam Dawson of Temple Terrace and her family enjoyed slices of Jamaican Coconut Pie.
"It was fabulous," Dawson writes. "I would love to have the recipe."
I talked to the folks over at Bonefish. They pointed me to their Web site, where the recipe is featured along with a video of founder Tim Curci making the pie with a rum sauce.
Another Key lime pie
Several readers voiced displeasure a few weeks back with a Key lime pie recipe we ran, saying it shouldn't have food coloring in the mix.
I contacted award-winning pie champion Andrea Spring of Anna Maria Island for her best Key lime recipe. Here it is.
Sue Walker of Temple Terrace wants the recipe for Chicken a la Rosa served at Cafe Don Jose in Temple Terrace.
Alaine Gentner of Lithia wants to make the Lobster Bites appetizer from the now-closed Rock and Pineapple restaurant in south Brandon. She also wants a Cream Cheese Hazelnut cookie made by the Jackson Cookie Co. on Lumsden Road in Brandon.
Danine Perdue of Weeki Wachee wants the barbecue sauce recipe used during the '60s at the former Henry's Round Up restaurant on Hillsborough Avenue.
Jane Agan wants a recipe for the chocolate cake served with fudge sauce at J. Alexander's.
Pat Calafell of Tampa wants the carrot cake recipe from J. Alexander's.
JAMAICAN COCONUT PIE
1 cup whole milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
1 tablespoon pure vanilla extract
2 cups coconut, shredded
Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
Add coconut and mix together until completely incorporated.
Place in a greased pie pan. Cook at 350 degrees for 40 to 45 minutes.
Note: Pie best when served warm.
1 cup brown sugar (light or dark)
1 cup butter, unsalted
1 cup Myers Dark Rum
In small sauce pan, heat butter over medium heat until melted.
Add brown sugar and mix together until sugar dissolves.
Add rum and cook for 1 minute on medium heat.
Slice pie and serve with rum sauce, to your liking.
HOLIDAY ISLE KEY LIME PIE WITH KEY LIME SAUCE
For the crust:
1-1/2 cups crushed graham crackers
1/3 cup light brown sugar
1/3 cup melted butter
1/2 teaspoon ground ginger
For the filling:
8 ounces softened cream cheese
1 can sweetened condensed milk
1/2 cup Key Lime juice
8-ounce tub Cool Whip
For the sauce:
1 cup granulated sugar
1/2 cup Key lime juice
1 tablespoon grated lime peel
1/2 cup butter (room temperature)
For the crust: combine graham cracker crumbs, sugar, butter and ginger. Press into 10-inch pie pan. Set aside.
For the filling: Blend cream cheese and sweetened condensed milk together well. Add Key lime juice and mix well. Fold in 4 ounces of Cool Whip topping. Spoon mixture into crust. Refrigerate 4 hours before serving.
For the sauce: In a double boiler beat eggs and sugar. Stir in lime juice, butter and lime peel. Cook over simmering water for 15 minutes or until mixture is thick. Chill and serve with pie.