Tuesday, May 13, 2008

TWD: Florida Pie

It's Tuesdays with Dorie time again! Dianne from Dianne's Dishes chose this week's recipe for Florida Pie - i.e. Key Lime pie jazzed up with some coconut!

Until Sunday, I had never had Key Lime pie - ever. There is always room in my stomach to try something new, though! I decided to make it to bring to my parents' house for Mother's Day. All in all, it went well, except that I overbeat the meringue. I had never made meringue before Sunday and I honestly was a little frightened by it. It was goin gwell though. I checked my stand mixer and it looked good to me at some point. But the instructions said to beat it until it was room temperature and I still felt the whites were pretty hot, so I kept the beater going. I checked not a minute later and the meringue had flattened, a lot. Despite my meringue being a bit flat, the pie overall was pretty tasty, just wished I had gone with my gut and stopped beating the meringue when it looked right.

I'm a big fan of coconut and I thought it was a great combo with the lime. It was a nice slice of tropical heaven!

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 crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 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 before serving.

15 comments:

Heather said...

yum! Your pie looks tasty! Great job!

ostwestwind said...

What a delicious looking pie!
Ulrike from K├╝chenlatein

Bridget said...

I think I might have overbeat my meringue a bit too. The texture seemed a little off, but maybe it was just the coconut. I'm glad you liked Key lime pie! It's one of my favorites.

Peabody said...

Sorry about your meringue, but luckily you still liked the pie!

mimi said...

sorry your meringue didn't work out, but the pie still looks great!

The Food Librarian said...

What a great first ever key lime pie. Your pie looks fantastic and I'm sure your family really enjoyed it on Mom's Day.

That Girl said...

Confession - meringue scares the bejesis out of me too

Christine said...

It was my first time making meringue too.Tricky isn't it?? Your pie looks delicious!

CB said...

I have issues with meringue. Sometimes its great and other times is not. Ah well. Looks like we are in good company since a couple TWDers said the same right? Great job!
Clara @ I♥food4thought

Bumblebutton said...

Overbeaten meringue was my expereince too. I think this particular recipe was a little off.

Gretchen Noelle said...

Great job for trying to make and taste new things. That what it is all about!

Jayne said...

I agree with Bumblebutton - I think the meringue instructions were off, too. So don't feel too bad about the meringue - it probably wasn't you. Your pie looks yummy, and I bet your mom was pleased!

Dianne said...

It looks great! Glad you enjoyed it.

Melissa said...

Looks delicious even if the meringue wasn't perfect!

Jaime said...

eh, i had problems w/the meringue too - at least it still tasted good :)