I finished the pie! And we’ve already eaten most of it, lol. It is SO good! Florida Pie is basically key lime pie with several bursts of coconut. There is a coconut layer between the crust and the lime layer, then some mixed in with the meringue, and I decided to add some toasted coconut to the top in lieu of browning my pie under the broiler. I LOVE coconut! And really I think the coconut makes this pie. The key lime flavor is good but I love the sweet touch of the coconut, and I really like the texture of coconut too, although I know many hate it.
I made the graham cracker crust myself since I’d heard the pre-made crusts you can buy at the store are too small to hold all the filling. I used a springform pan but maybe I should of added more butter to the crust because it was pretty fragile and started to pull away from the filling. This recipe was very easy, and I’m really glad I finally got around to finishing it! It will be gone by the end of the day most likely! I will definitely make it again though. I love the mini florida pies that Blenders Galore made. Next time I may try that and take some to my family and friends! Tyler rated this recipe a 9, same as last week’s peanut butter torte! He is definitely a Dorie fan after these last two successes Next week I will probably try one of the old TWD recipes since I don’t have or have room for a madeleine pan. I’m thinking the orange berry muffins, something a bit healthier before we go on vacation and eat tons of rich food in Chicago!
To see how other TWD bakers fared with this week’s challenge head on over to the blogroll.
Florida Pie (from Baking From My Home To Yours by Dorie Greenspan)
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.