Florida Pie – TWD
This week’s Tuesdays With Dorie selection was Florida Pie chosen by Dianne of Dianne’s Dishes.
I couldn’t have been happier with this choice because Key Lime Pie is my absolute favorite dessert. I thought this recipe was interesting because it added coconut (which, if you’ve read my previous posts, you know I’m iffy on but just lately started coming around to) and meringue. I’ve never had either of those things in any of the Key Lime pies I’ve ever made or tasted… I’m a purist. But I guess that’s why this is called Florida Pie and not Key Lime Pie, huh? 
Anytime you get to break out the blow torch… awesome.
This recipe was easy, fast to make and produced a great end result. I ended up liking the addition of coconut and meringue.
Florida Pie
adapted from Baking: From My Home To Yours by Dorie Greenspan
1 9-inch graham cracker crust, 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 oven to 350 degrees. Put pie plate on a baking sheet.
Put cream and 1 cup of the coconut in a small saucepan and bring to a boil over medium-low heat, stirring almost constantly (I got involved doing other things and totally forgot I had this on the stove but everything was fine). Continue to cook and stir until cream is reduced by half and mixture is slightly thickened. Scrape coconut cream into a bowl and set aside.
Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl beat egg yolks at high speed until thick and pale. Reduce 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 blended. Spread coconut cream in bottom of graham cracker crust, and pour over lime filling.
Bake for 12 minutes. Transfer 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 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking until the whites are hot to the touch. Transfer whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat 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 meringue.
Spread meringue over top of pie, and run 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 pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Please check out what the other fabulous members of Tuesdays with Dorie did here.
Next week’s TWD selection is Traditional Madeleines chosen by Tara of Smells Like Home. I am SO EXCITED to be making these. See you next Tuesday!
