FLORIDA PIE

TUESDAY'S WITH DORIE:

 FLORIDA PIE

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...

FLORIDA PIE

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, separated

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: *see below for the whipped cream substitute*
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.

*Whipped Cream*

1 1/2 C. heavy whipping cream

1/3 C. confectioners sugar

1 Tsp. vanilla

Whip the cream with the confectioner's sugar and vanilla and spread on top of pie.