Tuesday, May 13, 2008

Florida Pie: TWD

In the words of the hubby:

"This is like... the best key lime pie I've ever had in my entire life."

I don't think I could top a review like that.

Simply said, this is a divine little pie. I'd never tried making a key lime pie, but was excited for this week's challenge. Since my store doesn't carry fresh key limes, I opted for the jarred stuff, but you could hardly taste a difference.

The color threw the husband a little off - we're used to more of a bright green thats probably produced with some nice artificial coloring. But without the color added, we could pretend it was healthier... right?

This is a definite keeper, though next time I might leave out the coconut in the meringue. While it was tasty, it added a little too much chewiness to the texture for my liking.

Florida Pie

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

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.

20 comments:

Heather said...

Love your pie! It looks delicious! Great job!

kim said...

your pie looks beautiful! can't argue with that review :)

Engineer Baker said...

It looks beautiful and so tall! Great job!

mimi said...

yep, that's the best compliment every baker loves to hear! (or your hubby is just very smart, haha) your pie looks great!

Christine said...

Your pie looks delicious! Love the lime zest on top!

CB said...

The specks of green from the lime zest on top is so purdy! Great job!
Clara @ I♥food4thought

Bumblebutton said...

So nice your husband thought it was delicious--I bet he thought it was pretty too!

Maryann said...

No wonder your husband said that. It looks amazing! :)

Jayne said...

My husband said pretty much the same thing! Beautiful job!

Gretchen Noelle said...

Lovely looking pie. Great review from your husband. That must have made you feel great!!

Natalie said...

Yeah - exactly! I'd either go with whipped cream instead of meringue or drop the coconut out of that part. Looks fantastic, and it's so great that your husband loved it!

Mevrouw Cupcake said...

I love the decorative zest, so pretty!

Donna said...

Great looking pie! Glad your hubby liked it. Most guys do.

Dianne said...

It looks great! I'm glad you enjoyed the pie.

Julius said...

Very beautiful!

Julius
from Occasional Baker

Melissa said...

Looks great and it's so tall!

Helen said...

Gorgeous use of zest! What a lovely compliment from hubby! Hx

Thumper said...

I don't even like key lime pie, and that looks good...

Jaime said...

great job! i think your husband's review says it all :)

Rhonda said...

I would love to have a slice of that pie right now. It looks so refreshing and delicious