TWD: Florida Pie

This was another one I considered when making my choice last week. It just looks so good...and I'm all for key lime pie, lemon pie, etc. I love desserts like that, so I was pretty psyched when I saw that Dianne chose this one.

This pie incorporates a couple different flavors...coconut cream and key lime. I didn't use key limes, as I already had regular limes on hand.

I had a bit of a time with the meringue. It was easy enough to make, although I've never started meringue on the stove before. It took me until my third try to NOT burn it in the broiler. I couldn't believe it. I don't really use that broiler, because it's always made me nervous. Now, it just seems like the right time for a kitchen torch..especially since my birthday is right around the corner (which is a hint for you, Ugg, if you're reading this).

A couple notes on things I did/didn't do. I did make my own crust...it's kind of the point of TWD for me...making things from scratch with as little "help from the store" as possible. I didn't add the extra 1/2 cup of coconut to the meringue. I do love coconut, but I just thought adding it to meringue was a little over the top for me.

I didn't understand the freezing part...although, I did do it. When we were ready to cut into it, the coconut cream was still a tad more frozen than we would have liked it.

All that said...it was very delicious! In fact, this is one that isn't going to make it work to share, Ugg and I just agreed! So, yay for dessert for the week!

Make sure you take a look at how everyone else did here, and check out the recipe below:

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.

Up Next Week: Madelines chosen by Tara!