TWD: Flordia Pie

Posted by Lindsey On 12:00 AM

This is my first Tuesdays With Dorie post. I had a lot of fun baking this pie. I was pressed for time so I used this (instead of baking my own crust)


I also found this at the grocery store and decided to use it instead of buying real limes. It turned out to be very good. I recommend this stuff!!


The pie turned out very good. Perfect for spring and summertime. I had a piece and sent the rest of it off to work with Ben. His coworkers raved about it as I knew they would, since I LOVED it also. Next time I plan on making it I plan on making my own graham cracker crust. I can't wait for next weeks recipe!!


Ingredients

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.






14 Response to "TWD: Flordia Pie"

  1. Helen Said,

    Welcome to the Dorie gang! Your pics look fab! Hx

     

  2. mimi Said,

    welcome to TWD, what a great looking pie to start out with!

     

  3. Heather Said,

    welcome to the group! Your pie looks great!

     

  4. Christine Said,

    Welcome to TWD your pie looks great!

     

  5. CB Said,

    What a fun recipe to get your baking feet wet. Welcome to TWD!
    Clara @ I♥food4thought

     

  6. Hi...I'm new to TWD too - hopefully we can hang in there together! Your pie turned out great by the way - and so smart to have found that Key Lime Juice!!

     

  7. Great job with your pie! Welcome to TWD!

     

  8. This was my first challenge too. Your pie looks great!!

     

  9. Mara Said,

    looks fab...i love your little egg face whisk thing...my hub got me one of those a few years ago hehe.

     

  10. Amy W Said,

    Great job on your first one!

     

  11. Jayne Said,

    Welcome to TWD! Great job on your first challenge!!

     

  12. Dianne Said,

    Welcome to TWD! Glad you enjoyed the pie. Everything looks great!

     

  13. Melissa Said,

    Welcome! Great job!

     

  14. Jaime Said,

    welcome to TWD! your pie looks great!