I've been looking forward all week to get my hands on this week's Tuesday's With Dorie recipe, Florida Pie, which was selected by Diane at Dianne's Dishes. I've never tasted key lime pie, so this will be a first for me!
Although Dorie mentions the use of a ready made crust, I couldn't resist making a graham cracker crust (which came together in minutes, thanks to my trusty food processor).
The modifications made to the original recipe were:
- futher grinding down the coconut in the food processor, which gave the coconut layer a thick, creamy texture.
- omitting the coconut in the meringue
Also, freezing was an essential step for me, as it helps the custard hold it's shape, as cut slices.
I did overbeat the meringue, so the quick fix was to pipe it to hide the mistake!
Overall, I like the combination of key lime and coconut, but these great flavors were overwhelmed by a cloying sweetness coming from the sweetened condensed milk (I used the Nestle brand, perhaps another brand would make a difference?).
I plan on experimenting with the recipe (i.e. replacing the sweetened condensed milk with a homemade custard) to dial down the sweetness. Also, will try topping this with whipped cream instead of the meringue.
If you want to see more, check out the gorgeous creations of my fellow baking bloggers at Tuesday's With Dorie!
Baking From My Home To Yours - By Dorie Greenspan
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
- 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.