Florida Pie was this weeks recipe for Tuesdays with Dorie and was picked by Dianne of Dianne's Dishes, thanks for picking one of my favorite American desserts!
I've been to Florida quite a few times, the first time was about 25 years ago and that was when I first ate Key lime Pie. Whenever I see it on the menu I have to try it and I made it a few times here at home too. I never did the meringue on top though, so that was the new thing for me. I left the coconut out because I couldn't find any sweetened coconut flakes here in the village and didn't feel like driving 10 miles for just the one ingredient.
The pie was very easy to make, I used digestive biscuits instead of graham crackers which aren't for sale in this part of the world but taste almost the same as a base for the pie.
Dorie uses more crumbs for the base than my old recipe but it was way better, so this one is a keeper. The filling is pretty straight forward too.
For the meringue I made sure there was absolutely no fat in the bowl, on the wisk etc. and it came together great, nice and fluffy. I used my blowtorch to get the top nice and brown.
The pie was served as dessert for a barbecue I held yesterday, it's 77 F here for two weeks already, and the people who ate it really liked it, most of them never had Key Lime Pie before.
I loved it and this recipe will replace my old one. When I run into the right coconut flakes for this recipe I'll give it a try with the coconut cream layer.
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
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.
Next weeks recipe is Traditional Madelines (page 166-168) chosen by Tara of Smells Like Home. To see what the other bakers did this week have a look at the blogroll at TWD.