One of the first things that we did on my first trip to Walt Disney World in 1973 was to visit the Enchanted Tiki Room. As a place where “all the birds sing words and the flowers croon,” I believe this may be the happiest place in the happiest place in the world. Of course, nearby is the legendary Dole Whip, the tropical pineapple delight fairly unknown in its early pre-instagram years.
I am often surprised by how busy Disney World is during the holidays. My own preference might be to travel on Christmas and Easter, but not to anywhere with crowds and extra chaos. However, my family likes to celebrate at home – with Moma the Holiday Martyr both cooking and doing the dishes. The hungry herd anticipates our traditional fare on Easter, including their favorites of honey-glazed ham, fresh asparagus from the garden, roasted carrots, potato salad, deviled eggs, homemade applesauce, and Salvation biscuits.
In addition to a Coca-Cola Cake, I decided to create a new dessert this year based on the tart and sweet flavors of Dole Whip. The pie is much like a key lime pie (I included key limes for extra tartness), and is extremely easy to make. Soon, I might try a more involved custard-based or cream cheese version, but I think this one will be a smash on Sunday as we begin to plot the details of our upcoming trip to Fort Wilderness.
Tiki Tiki Dole Whip Pie
Ingredients
- 1 9-inch frozen pie crust (not deep dish)
- 20 oz can crushed Dole pineapple
- 1/4 cup juice of freshly squeezed key limes do not use Persian limes
- 14 oz can Eagle Brand sweetened condensed milk do not substitute brands
- 1/8 tsp coconut extract
- 1/8 tsp salt
- 1/4 tsp lime zest
- 1 pint heavy cream
- 3 tbsp sugar
Instructions
- Preheat oven to 400 degrees. Use fork to poke holes in pie crust, and bake for 10-12 minutes. When done, let cool for at least 15 minutes,
- Drain the pineapple well, reserving 1/4 cup of juice.
- Combine the crushed pineapple with the 1/4 cup of pineapple juice and the lime juice in a blender. Blend until very smooth, and the pineapple is no longer chunky.
- Add the pineapple mixture to the Eagle Brand condensed milk in a bowl. Stir in the coconut extract, salt, and lime zest.
- Pour mixture into pie crust, and place in refrigerator for 3 hours to set. Alternatively, pie can be frozen, and I found that I it seems more like Dole Whip when frozen. If freezing, remove from freezer about 20 minutes before serving.
- Pour cold heavy cream into glass bowl and mix with beaters for about 4-5 minutes until it becomes thick. Note that heavy cream will not whip properly if it is not very cold or if using a metal bowl. Add the sugar, and mix for about 30 more seconds. Pipe the whipped cream on the pie.
Nutrition
