TASTE OF THE TREASURE COAST
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In the 1970s, the restaurant offered an array of dining options. Its proximity
to local docks meant its seafood was always fresh and a slice of homemade
pie could be had for a whopping 30 cents.
Many folks also debate about the use of corn starch versus
flour for the meringue. Some say that corn starch has to be
used because of the humidity in Florida, while others stick
with flour.
“When you use the flour, you’re liable to end up with more
lumps,” Bishop says. “It’s easier with corn starch, because
you can just smooth out any lumpiness.”
Bishop and Clark both mentioned that the temperature of
the egg is an important factor when making the pie. If the egg
is too cold or the outside weather is a little too wet, you may
run into some issues.
“The Simonsens were always very kind and welcoming to
their guests and the dining room had a lively atmosphere,”
Clark says. “Everyone knew each other and everyone ate
that pie.”
It seems that the Simonsens left a mark on Fisherman’s
Wharf and Fort Pierce. Their restaurant was a safe space for
family gatherings and good food. Olaf Simensen died Dec.
15, 1986, and Elna lived for several more years. They are always
referred to in the kindest of words and Mrs. Simonsen’s
pie recipe is sure to stick around for generations to come.