Tuesday, May 13, 2008

TWD - #11

This week's TWD recipe is Florida Pie. I describe it as a Key Lime Pie and a Coconut Creme Pie and a Lemon Meringue Pie have a threesome. I brought the pie to my parent's house this past weekend, so I received a lot of feedback. Pretty much the whole family scraped off the meringue, as did I. We're not meringue people, I suppose! The key lime layer was very good, but I would add more zest next time, because the flavor wasn't strong or tart enough for me. I liked the coconut layer, but I felt like the whole pie didn't marry well. It was an interesting pie, but overall, not my favorite.
Next week will be Madeleines, my favorite cookie!


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, 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.

19 comments:

Karen said...

After seeing this on the web yesterday, I intended on making one for a friend this week. Thanks for your feedback. If I do decide to go forth with this, I will certainly subtract the meringue, because I am not a meringue person either.

Engineer Baker said...

Even though you weren't a fan, it looks pretty!

Linda said...

I'm on the same page with you on the meringue...I think whipped cream would be a better compliment. Lovely pie!

Nina said...

I'm with you. I didn't add the meringue either. More lime would definetly be a good addition. Nina @ Love Sweet Love

Marie said...

Great lookin Pie. I Loved it myself. In fact I can't keep my fork out of it grrrr....

Heather said...

I'm not a meringue fan either. I left it off the pie this time and used whipped cream. Your pie looks tasty! Great job!

CB said...

Bummer its not a favorite but it looks great.
Clara @ I♥food4thought

mimi said...

even though it's not your favorite, your pie still looks great!

The Food Librarian said...

The pie turned out looking wonderful!

Annemarie said...

Sorry this didn't work for you, that can be disappointing after the time it takes to bake it. Next time, right?

Melissa said...

I think whipped cream would be better. It's beautiful anyway!!!

lemontartlet said...

No meriangue here either, it goes with a lemon but... this needs whipped cream.

Cafe Johnsonia said...

Yep--me, too. Whipped cream over meringue. It looks great!

Bumblebutton said...

Pretty, none-the-less! And we have next week to look forward to!

Jaime said...

sorry you weren't so fond of the flavor combination - i loved it! i don't usually care for meringue, either, but thought it worked well in this case.

Chris said...

This pe is an acquired taste - I was surprised at a function I attended that it was the only dessert being served. Nonetheless - looks lovely!

Gretchen Noelle said...

Great job in making it and glad you enjoyed at least part of it! Yes, it was kind of a combo of all three flavors, wasn't it?

Jayne said...

Your pie looks great - no burnt meringue like mine had! Nice job!

Dianne said...

Sorry it didn't turn out that well for you. I think it would have been good topped with whipped cream instead of meringue perhaps.