Tuesday, May 13, 2008

TWD -- Florida Pie


This week's recipe was chosen by Dianne's Dishes.

The pie came together very easily. I had no problems. I am usually not a big fan of key lime pie. However, I thought this pie was great! Very refreshing, tart and just the right amount of sweet. I thought the coconut balanced out the tartness of the limes. I will definately make this again.

Be sure to check out how everyone's pie came together at the TWD site. Enjoy!



Florida Pie (from Baking: From My Home to Yours by Dorie Greenspan)
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust1 1/3 cups heavy cream1 1/2 cups shredded sweetened coconut4 large eggs, seperated1 14-ounce can sweetened condensed milk1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)1/4 cup of sugar
Getting Ready:Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours befor
e serving.

10 comments:

Gretchen Noelle said...

Glad to hear that you wound up enjoying this more than you thought you would! You did a great job on it!

Melissa said...

Looks great. Glad you liked it!

Engineer Baker said...

I'm glad you liked it - your meringue looks so fluffy and light!

Jayne said...

I love the pictures - the green plate works perfectly. And the pie looks delicious!

CB said...

Love that green plate with your pie. Great job! :)
Clara @ I♥food4thought

Dianne said...

It looks great! Glad you enjoyed it.

noskos said...

Great looking pie!!

Helen said...

Great shots - lovely touch with the limes! Hx

lemontartlet said...

Muahahahaha, the pie has conquered you. Resistence Is Futile!

Jaime said...

your slice of pie looks great!