TWD- Florida Pie (Key Lime Pie)

This week's Tuesdays with Dorie selection came from Dianne of Dianne's Dishes and I want to give her a HUGE thank you. I absolutely LOVED this recipe! I made it in a tart pan and thought there was the perfect crust to filling ratio. It was also nice and light- a perfect end to our mother's day meal on the patio. Well, the real perfect end was when my husband did the dishes!

I made a few modifications because I remain convinced that coconut tastes like sunblock (I know, people say it's the other way around, but growing up in the desert will do that to you!) I toasted coconut and used it as a garnish so people could enjoy as much sunblock as they wanted. I also used whipped cream on top and it was wicked delicious. I made my crust from scratch and made a bit extra so I could make a few tartlets to deliver to some special ladies for mother's day. Next time, I think I will put a little extra butter in the crust because it seemed to crumble too much coming out of the tart pans. (Any suggestions? Bake it longer?)

I'm filing this in my quick and easy section to remember for another day- this tasted absolutely divine and came together so quickly. (It would have been even faster with a store bought crust, but I think the homemade crust really completed this dessert, definetely worth the time imo). Even my husband, who isn't too big of a fan of citrus, snuck a tartlet for breakfast this morning. How's that for a testimonial?

Be sure to check out all the other delicious pies from everyone at Tuesdays with Dorie!

Florida Pie
Adapted from Baking by Dorie Greenspan, photos by Anne
1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust (I made my own)
1 1/3 C. heavy cream
1 1/2 C. shredded sweetened coconut (I only used about 3/4 C.)
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 C. Fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 C. 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. (I used one 10 inch tart and two tartlet pans)

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. (I omitted this due to my ridiculous coconut aversion)

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: (I skipped the meringue and topped the pie with sweetened whipped cream with vanilla after freezing)

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.

Serve with toasted coconut and lime slices to garnish. Enjoy!