Tuesday, May 13, 2008

TWD-Florida Pie



This weeks recipe was chosen by Dianne of Dianne's Dishes. If you are looking for a quick and easy treat, this would be the one to choose! You have a graham cracker crust, with a layer of coconut cream and then topped with your key lime curd. I chose not to top with the meringue, I am not a huge meringue girl.

Next week we are doing madelines chosen by Tara of Smells Like Home. Check out the TWD chicks to see their creations of Florida Pie!

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, separated

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

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.

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.

18 comments:

CB said...

Your 1/2 eaten slice speaks volumes about how good this probably was. Yum! Great job!
Clara @ I♥food4thought

annmartina said...

Looks creamy and yummy.

mimi said...

beautiful slice, it looks so creamy! love the toasted coconut on top.

Heather said...

Your pie looks so creamy and delicious! Great job!

Erin said...

This looks delicious! So pretty too!

Hygeian Stew said...

The toasted coconut on top is a nice touch. Nice work!

Engineer Baker said...

And now it's gone... Looks tasty!

lemontartlet said...

Now that is comfort food, right there.

Jayne said...

That looks really yummy. Great job!

Jaime said...

looks great! i'm not a big meringue girl either but quite enjoyed this pie w/the meringue...

Chris said...

Looks fabulous!

Gretchen Noelle said...

Your pie looks terrific!

steph- whisk/spoon said...

looks great with that toasted coconut!

ostwestwind said...

You pie looks absolutely delicious!
Ulrike from Küchenlatein

Bumblebutton said...

Whipped cream on top sounds yummy--the meringue, for many of us, broke! Wouldn't the creamy texture of the filling be great if it was chocolate?

rebekka said...

Wow...looks sooooo delicious! I love your toasted coconut!

Dianne said...

Your pie looks great!

Abby said...

Looks great! I keep seeing these pies all over the place and thinking I need to try it.

I'd love to make the madeleines - they're so pretty. But I'd have to go find a pan! Perhaps that will be a weekend search.

From one Abby to another ... cute blog!

Tuesday, May 13, 2008

TWD-Florida Pie



This weeks recipe was chosen by Dianne of Dianne's Dishes. If you are looking for a quick and easy treat, this would be the one to choose! You have a graham cracker crust, with a layer of coconut cream and then topped with your key lime curd. I chose not to top with the meringue, I am not a huge meringue girl.

Next week we are doing madelines chosen by Tara of Smells Like Home. Check out the TWD chicks to see their creations of Florida Pie!

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, separated

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

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.

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.

18 comments:

CB said...

Your 1/2 eaten slice speaks volumes about how good this probably was. Yum! Great job!
Clara @ I♥food4thought

annmartina said...

Looks creamy and yummy.

mimi said...

beautiful slice, it looks so creamy! love the toasted coconut on top.

Heather said...

Your pie looks so creamy and delicious! Great job!

Erin said...

This looks delicious! So pretty too!

Hygeian Stew said...

The toasted coconut on top is a nice touch. Nice work!

Engineer Baker said...

And now it's gone... Looks tasty!

lemontartlet said...

Now that is comfort food, right there.

Jayne said...

That looks really yummy. Great job!

Jaime said...

looks great! i'm not a big meringue girl either but quite enjoyed this pie w/the meringue...

Chris said...

Looks fabulous!

Gretchen Noelle said...

Your pie looks terrific!

steph- whisk/spoon said...

looks great with that toasted coconut!

ostwestwind said...

You pie looks absolutely delicious!
Ulrike from Küchenlatein

Bumblebutton said...

Whipped cream on top sounds yummy--the meringue, for many of us, broke! Wouldn't the creamy texture of the filling be great if it was chocolate?

rebekka said...

Wow...looks sooooo delicious! I love your toasted coconut!

Dianne said...

Your pie looks great!

Abby said...

Looks great! I keep seeing these pies all over the place and thinking I need to try it.

I'd love to make the madeleines - they're so pretty. But I'd have to go find a pan! Perhaps that will be a weekend search.

From one Abby to another ... cute blog!