I also rooted for him because he’s from my home state of Florida.
Because of Watson’s Georgia-Florida connections, I’ve come up with a pie in his honor. My Bubba Watson Pie is a Key lime pie that gets a Georgia twist with a hint of peaches in the filling.
The filling is flavored with bottled Key lime juice and peach puree that’s a combination of sliced peaches and peach nectar.
Alternately, you can just finely chop one-half to three-fourths cup of peaches and fold them into the filling.
There are two options for the filling, one with cream cheese and one without. If you decide to try the cream cheese version, be sure to use a “family size” graham cracker crust. Otherwise you’ll have more filling than you need.
Refrigerate the pie for several hours or overnight before slicing and serving it.
BUBBA WATSON PIE
1 14-ounce can sweetened condensed milk
3 egg yolks, lightly beaten
8 ounces reduced-fat cream cheese at room temperature, optional
¼ cup Key lime juice
¼ cup peach nectar
½ cup frozen peaches, defrosted and chopped
1 prepared graham cracker crust (family size or deep dish if you use the cream cheese)
Heat the oven to 350 degrees.
Beat condensed milk, egg yolks, cream cheese (if using) and Key lime juice in a large mixing bowl. Set aside.
Combine the peach nectar and chopped peaches in a blender or food processor and blend until smooth.
Reserve one-quarter cup of the puree and set aside. Fold the remaining puree into the lime mixture and spread in the prepared crust.
Drizzle the remaining peach puree in a decorative pattern over the top of the filling.
Bake the cream cheese version for 30 minutes, the version without cream cheese for 20 minutes.
Cool to room temperature and then refrigerate for several hours or overnight before serving.
Makes 6-8 servings.