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.
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.
Looks lovely in the tart pan. I am a fan of meringue, but the cream sounds and looks really good.
ReplyDeletemmm-mmm. this looks great with whipped cream!
ReplyDeleteHusband doing the dishes sounds good to me!
ReplyDeletePie/tart looks like it turned out great.
My favorite photo is your lime pic! FUN!
ReplyDeleteI am a coconut lover :-), great picture, your pie turned out great!
ReplyDeleteUlrike from Küchenlatein
Your pie looks great! Like the fact that you used cream (we did some with cream and some with meringue). Like that you gave people the option to garnish with coconut or not. That way everyone can enjoy it.
ReplyDeleteThat's how I feel about coconut too. The pie didn't need any sunscreen, so I left it out. Yours looks so nice!
ReplyDeleteso pretty, and husband doing dishes!!!!! Jealousy fills my very soul! Happy Mother's Day and great job!
ReplyDeleteThat looks beautiful as a tart! And your whipped cream makes it look amazing!
ReplyDeleteGorgeous pie! I love the idea of making it in a tart pan.
ReplyDeleteI almost went the tart pan route as well...the results are gorgeous!
ReplyDeleteYour pies are lovely! I love the lime garnish! I bought some extra limes to garnish mine with and then I totally forgot all about them! DOH!
ReplyDeleteThat first picture is fabulous. Love the contrast of all the colors. Great job!
ReplyDeleteClara @ I♥food4thought
beautiful tart! love the bright lime slices against the pure white meringue!
ReplyDeleteSo pretty! I love the lime garnish on top, it really makes the colors pop. Nina @ Love Sweet Love
ReplyDeletegreat idea putting it in a tart pan! Looks lovely and so delicious!
ReplyDeleteVery pretty pictures (especially that last one with the gorgeous flowers!) and I love the tart pan idea. Great job!
ReplyDeleteI used cream instead, too...YUMMY! You are a nice girl pass some along! What lucky recipients!
ReplyDeleteThe tart pan is a great idea.
ReplyDeleteI am running behind and haven't made mine yet either but I think I will use whipped cream as well!
ReplyDeleteLove the tart pan idea. And extras to give away - how sweet!
ReplyDeleteCoconut tastes like sunscreen?! No ma'am, you crazy girl!
ReplyDeleteYour tart looks amazing!
your pie looks great! I agree with you- I loved it!
ReplyDeleteYour pictures are amazing and your pie, even better, if that is possible. I only had a little bite, but I almost stole the whole piece from Mimi... :o)
ReplyDeleteIt looks mouthwatering!
ReplyDeleteGlad you enjoyed it! I love that you used a tart pan. It looks beautiful!
ReplyDeleteYour pie looks so pretty! And your husband did the dishes? That IS the perfect end to mother's day!
ReplyDeletebeautiful tarts! i loved the coconut, it's a shame you omitted it :)
ReplyDeleteWow! Yours look beautiful. Love the Lime deco on top.
ReplyDeleteYour pie looks perfect! I like your partially black & white photo. Very creative!
ReplyDelete