TUESDAY'S WITH DORIE:
Well, it's Tuesday and that means it's my day to post for Tuesdays With Dorie. This week's recipe was chosen by Dianne of Dianne's Dishes and she chose Florida Pie. Let me just say how excited I was when I saw this selection. I've felt compelled to make a Key Lime (or in this case, Key Lime-ish pie combining lime and coconut) for quite some time and now I had the perfect excuse. I knew I would be going home last Sunday for Mother's Day and my father's absolute FAVORITE dessert would have to be Key Lime pie, no doubt about it. I knew he would be the perfect taste tester considering he's such a Key Lime pie connoisseur and that I'd embrace his criticism with open arms.
This recipe was very interesting. Picture a Key Lime Pie with a coconut twist. The bottom layer is your traditional graham cracker crust, which I pretty much doubled because I like it thick and up the sides of the pie plate. Then comes the coconut layer. This was made by simmering shredded sweetened coconut, sugar, and heavy cream in a sauce pan until it thickens; creating a coconut cream. The 3rd layer consists of key lime juice, sweetened condensed milk, and egg yolks. I went to several places in Manhattan to find a good quality Key Lime juice. I found
Nellie & Joe's Famous Key West Lime Juice at Citarella's, a great gourmet market. I bought 3 bottles! I did make one alteration to the recipe. I really didn't have to time to make/perfect a meringue topping (this could be a difficult task), so I made my own whipped cream using heavy cream and confectioners. I garnished the pie with toasted coconut and sliced limes. It was fantastic. My father LOVED it. This pie had a tart and sweet taste from the creamed coconut and it cools/holds its shape very nicely in either the freezer or the fridge. I really wanted to get creative with this recipe but unfortunately I lacked the time. Originally I had planned to make this pie in 4-6inch round pans but only 2 of the 4 pans were spring form and I thought it would be difficult to get the pie out of the non spring form pans without destroying it. Next time I make this I'm going to make them in cupcake tins and present them as Florida Pie cupcakes. This pie is hands down one of the best I've tasted. Next week: Traditional Madeleines. Stay tuned...