C is for Cookie : TWD

"Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you."

-Cookie Monster

Theres been a lot of cookies and love floating around Casa Shebake this last week. After humiliating the hubby with a 'cowboy' themed party - including plastic sheriff badges - for his 30th birthday, he repayed the favor in kind by getting a great group of our friends together for a BBQ bash this weekend.

So, after all that work in planning, I decided to show him some love with a batch of cookies for this week's Tuesdays with Dorie. Of course, after all that cake and food, the granola recipe was a welcome healthy break that even Cookie Monster would approve of.

I jotted 'wheat germ' onto my shopping list this week, not really thinking to look it up. So standing in the aisle at the market, I picked the closest in my approximation that I could find - Wheat Bran. Also, not a big fan of raisins, I opted to use dried blueberries, and a full cup of mixed nuts rather than the slivered almonds and peanuts.

The dough came together easily, and baked up nice and golden after 12 minutes. Love, in this case, was giving the hubby the first cookie to sample while we watched the Olympics tonight. He polished the first, and went to grab a second- voicing his approval through a mouthful of crumbs. We give this cookie recipe a 15.695 for the gold medal.

The recipe for Dorie's Granola Grabbers be found over at Bad Girl Baking, or in Baking: From My Home To Yours, written by Dorie Greenspan.

So a banana goes to the zoo to see a zebra... : TWD

“I've got spots; I've got stripes, too.”
- Ani Difranco

We're in the throes of tomato overload these days as I find myself the recipient of an overflowing 4 lbs of tomatoes and small forest worth of Basil from my weekly 'tomato subscription' from the local organic farm. But after popping in a dinner of roasted squash and tomatoes with fresh pesto to bake, I was excited to tackle something sweet after all of that savory.


So, I was excited to see a Banana bread picked as this week's Tuesday with Dorie challenge.

I usually always have bananas in the house for banana bread. Problem is, I don't get the chance to bake it as often as I, or my husband's feet, would like. You see, the problem is, my banana bread bananas don't live on the counter. They live in the freezer, ready to jump out at an unsuspecting guest that goes to grab some ice. Its a running joke in our house to watch out for flying bananas when you go into the freezer.



I was excited to try a marbled chocolate banana bread, a nice alternative to my usual recipe for the sweet moist delicacy.

I followed Dories recipe spot on, primarily because of the comments about problems with varying banana sizes. I chose 2 smaller bananas, so I opted to use all of both of them. A couple minutes in the microwave to defrost, and they literally oozed out of their skins with hardly any coaxing or mashing needed.



For the marbling effect, I opted for the spooning method, figuring if nothing else, it might add a pretty effect. I started to run low on the chocolate batter before I could get everything in the pan, so the stripes are more focused to the bottom of the loaf, but it definitely gives it a pretty effect. The bittersweet chocolate contrasts nicely with the sweet banana flavor for a new tasty take on an old favorite.

I'd definitely give this recipe 2 thumbs up, and willing to try it again the next time the bananas in the freezer decide to stage a rebellious escape attempt.

The recipe for Dorie's Black and White Banana Loaf be found over at A Year In The Kitchen, or in Baking: From My Home To Yours, written by Dorie Greenspan.

Peachy Keen Rhubarb Galette : TWD

After the laments of other members of the lack of local rhubarb, I realized that I'd taken the plethora at my local store for granted. So while I was still reasonably priced, I decided to pick up a bunch for this week's Tuesday with Dorie challenge of a summer galette.

To balance out the tart rhubarb, I opted for sweet peaches. I had lofty goals of parboiling, skinning and slicing up some fresh peaches, but time wasn't on my side this week. So in the name of speed, I opted for some where the nice folks at dole did all the work for me. Shh, don't tell anyone.


I loved this pie crust recipe when we used it last time, and was excited to see it in the rotation again. It came together easily, and I let it cool in the fridge while we cooked and ate dinner (pizza on the bbq... yum...). It rolled out quick, and I tried not to eat too much of it before spreading it with a thin layer of apricot preserves and grahm cracker crumbs.

The peaches and rhubarb softened nicely as the crust came out a nice light golden at the 25 minute mark. I was able to add most of the custard, and popped it in for another 14 minutes.


It came out perfect, albeit a little delicate. There was no way I was going to be able to transfer the thing intact to a cooling rack. So I served it up warm with a generous scoup of vanilla bean ice cream.

The galette was a big hit, the crisp buttery crust giving way to a softly sweet with just a hint of tart rhubarb. Two thumbs up!

The recipe for Dorie's Summer Fruit Galette Can be found over at Michelle in Colorado Springs' blog, or in Baking: From My Home To Yours, written by Dorie Greenspan.

Chocolate Coffee Pudding : TWD

“The proof of the pudding is in the eating.”

Don Quixote de la Mancha

You would think something like chocolate pudding would be stress-free. I figured 'hey. that's not too hard. Let me whip it up before cooking dinner.'


Well, the actual pudding was relatively easy to make. I just should have heeded the other reviewers that commented their food processors were too small, and double check my own. I figured mine would be big enough since its a pretty good size. I was blending along, oblivious to the construction of the processor, and that once it gets up over the edge of the blade attachment, it can leak.

oops.


I quickly transferred everything from the processor to the blender, where everything DID fit, and finished it up. It doesn't appear to be any worse for wear, though in the second cooking it was a bit foamy, it settled down when I added the chocolate and butter.


I decided to keep pretty true to the recipe, except for a little bit of punch I opted for some Starbucks coffee liqueur instead of vanilla. The taste isn't too noticeable in the finished product, but overall it is a deep rich chocolaty delite.

We give the pudding 2 thumbs up, though next time I think I'll opt to do all of the work in the blender.

The recipe for Dorie's Chocolate Pudding Can be found over at Its Melissas Kitchen, or in Baking: From My Home To Yours, written by Dorie Greenspan.

(red, white and) Blueberry Pie : TWD

I married into a family of blueberry pie lovers. So while a blueberry pie is nothing new to my repertoire, I'm always on the lookout for new takes on the family favorite.

I originally tried Dorie's Blueberry Pie recipe about 3 weeks ago for an annual BBQ my friends host. It gave me the perfect chance to 'test drive' it before it came up in the challenge rotation, and I was then able to perfect it for a 4th of July BBQ we hosted this weekend.


The first time I made the pie, I went for the full amount of citrus and a latticed top. While it was tasty and well received, I decided it was a little too tart for my liking. Not to mention the juice bubbling up over the lattice edges detracting from it's visual appeal.

This weekend, with these notes in mind, I opted for about 1/3 the amount of zest and a regular full top crust. Practice makes perfect, because this weekend's version to die for.



My only downfall was in the calculation of berries. Since they tend to shrink down when baked, I tend to pile in the berries. So for this pie I mixed in 1 full bag (16 oz) of frozen blueberries, 1 partial bag, and most of a pint of fresh blueberries I had in the fridge. This ended up being a little too much, so I put the extras in my standby oven cups and topped them with a bit of leftover crust.



The pie was a huge hit all around, and I didn't get a chance to take any pictures of the slices before they were devoured. This version will definitely make it into my blueberry pie rotation!

The recipe for Dorie's Double Crusted Blueberry Pie Can be found over at South in Your Mouth, or in Baking: From My Home To Yours, written by Dorie Greenspan.

Cheddar Cranberry Scones : TWD

I admit that I was quite giddy when they opened up the new 'super' stop and shop only a couple miles from my house. Aisle upon aisle of tasty treats, fresh produce, meats, etc. It made the other two grocers in the area look wimpy and outdated in comparison.


Sadly, I must now report that the 'super' store has failed me. I circled the aisles three times, and still could not find a package of dried apples. My frozen veggies were going soft, so rather than track down a stock boy who's worked there all of 1 month (time the stores been open) to try and find some, I opted for the next best dried fruit I could think of. Cranberries.


Other than the lack of apples, this week's recipe was pretty straightforward and came together quickly. I liked the idea of mixing the 'sweet' of the fruit with the savory of the cheese. But I couldn't help also wondering how tasty a cheddar jalapeno scone might be. Maybe next time.



I opted for the quick 'spoon' method of portioning, and took them out at the 22 minute mark. They sat until this morning where I warmed one up a bit in the toaster oven, topping it with butter and some strawberry jam. Two thumbs up for taste and ease!




This week's recipe can be found over at The Floured Apron.

Two fer Tuesdays (with Dorie)

So, I ended up on a bit of an unintentional posting hiatus the last couple weeks. Summer is always a busy time here, both in mine and the husband's job's... plus, I had a huge list of things I wanted to finish before heading out of town this last weekend- We headed out to Ann Arbor to watch my baby brother get married. I spent the weekend playing best (wo)man, and keep things sane despite the torrential rainstorm that lasted just long enough to drive the ceremony indoors. Despite the rain and wind, I would say it was a success.

As for my Tuesdays with Dorie Cream Puffs, lets just say they didn't fare so well in the rain last week.

But first, a success- Mixed Berry Cobbler

We didn't get back into town until Sunday afternoon, and I knew I would be hard pressed to get started right away on the cobbler. We needed a day to recoup, unpack, and do a bit of restocking of the cupboards, and I finally had a chance to delve in today. Thankfully The recipe was pretty quick to whip up.

We're a big fan of cobblers. They are my usual 'go to' recipe for BBQ and parties, since they are usually so easy to throw together, minimal crust rolling or mussing around. I've gotten well enough known for my cobblers that I think there's at least one friend that jokingly refuses to let me over to visit without a cobbler.

Usually, I opt for a peach/berry combo... But for a change of pace, I kept with Dorie's original 'mixed berry' idea, using 1 bag of frozen mixed fruit and topped it off with an extra cup of frozen blueberries.

I don't have a deep dish pie pan, so I started digging around the cabinet, finally settling on an 8 inch cake pan, and 2 small oven friendly cups for 'mini' cobblers.

They baked up in 1 hour, and came out of the oven bubbling over the edge. As they cooled, they settled back into the pan/cups. The crust was perfectly crumbly and tasty melding with the juicy berries for a nice afternoon treat. Two sets of thumbs up.

Now on to the less successful - Chocolate Cream Puff Ring

I made this last Monday in the hopes of posting it Tuesday. But the pouring rainstorm outside should have been my first clue that it might be a good idea to make cream puffs. But I persevered.

Sadly, I'm not sure if it was the humidity, or a failure on my part.... but this just didn't work out. The ring didn't puff enough to cut in 1/2, and the eclaires were too small to fill, and resembled something less than appealing. I pressed on and opted for the chocolate cream since I didn't have a plethora of mint to boil down.

The cream turned out well, though if I were to make it again I'd probably opt for a sweeter chocolate. In a fir of frustration I flipped the ring over and piped the cream on top of that, and snapped a few pictures. I managed to fill a couple of the small puffs I'd piped, but the majority of them ended up being tossed.

The ring was good, albeit not as 'crisp' as I'm sure Dorie intended. Moral of the story: Humidity and cream puffs do NOT mix.

Tech-La-La - French Chocolate Brownies : TWD

It's been a hectic last week in Casa Shebake. I almost considered opting out of this week's challenge, until I saw it was brownies. I spent the weekend at my brother's house in Michigan to partake in my future SIL's bachelorette party. On top of that, I finally broke down and ordered an upgrade to my computer collection. The computer I usually use for every day stuff, photo editing, etc, is about 8 years old. I've tossed in enough upgrades and maintenance to make it last, but I was outgrowing it, especially with my DSLR upgrade last winter. So I upgraded to a nice shiny new quad core system with 2 fresh new Hard drives for the OS and storage.

Of course, even when I save time by ordering a computer pre-built, the first thing I do out of the box is rip it open and customize it. In this case, It needed one of the SATA cables replaced (too short), and to put in my blu ray drive/burner. I also needed to copy over a lot of my older files, so that whole process has been pretty consuming of the last few days.

Back to the brownies, I'm not a big raisin fan, so I started to think how to mix it up a little. I thought of a cheesecake topping, or a glaze, but the idea of flambeing something again was exciting, so I finally settled for some thawed blueberries I had in the freezer.

The batter was quick to put together, though with the suddenly warm weather, the butter ended up quite soft within an hour or so, as compared to the 1/2 day it takes in winter.

Baking took closer to 1 hr 20 minutes, and the top formed a quite crisp crust that crackled when I cut it. Inside, the brownies were quite moist and decadent, with a bright punch of flavor when you get a blueberry.

French Chocolate Brownies

- makes 16 brownies -
Adapted from Baking From My Home to Yours.
Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup Blueberries, fresh or thawed from frozen
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the blueberries in a small saucepan over medium heat and cook until the moisture almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the blueberries aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the blueberries along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

Pecan Honey Sticky Buns : TWD

This week I was relieved to see the return of the Brioche dough to the Tuesdays with Dorie rotation. As recommended in the raisin snails, I sealed up the 2nd half of the brioche recipe, and stashed it into the freezer, figuring it was only a matter of time before we got to it again.

After a 24 hour stint in the fridge to thaw down, the dough was as soft and pliable as when it was fresh. I was pretty excited, since I really liked this brioche recipe, and am always doubtful when freezing things like dough. It rolled out easily, and thankfully this week's recipe had far fewer steps than the custard filling. It took no time to sprinkle out the sugar, roll it up, and slice it. I always fear I'll end up with very uneven pieces, so after trimming the edges, I cut it in 1/2, then each piece in 1/2, so on until I had 16 rolls.

I wanted to take the finished rolls to a get together the same evening, so when the rolls hadn't risen to the 'touching' stage, I was a little disappointed. But put them in the oven regardless. Next time I use frozen dough, I'll have to remember to give it more rise-time.

They came out of the oven all bubbly and smelling divine. Then came the task of turning them out. Because I wanted them to be in a portable container, I chose to invert them into a pan with taller sides, fearing hot syrup spilling in the car. I probably should have given it more thought. Because instead of hot sugar all over the car, I ended up with hot sugar all over the counter. The inversion didn't go quite as planned, and I ended up making a bit of a mess.

I scooped as much syrup and pecans back into the pan with the buns, neatening them a little, and did a quick scrub down before having to run out the door without them. I was just too disappointed in my faux pas to bring the misshaped mess I ended up with.

Giving them a glance this morning, I decided they were at least worth a taste since they SMELLED divine, and the only problem was in the actual visual presentation. They were indeed quite tasty, and well worth the time investment of the brioche recipe. Next time, I'll just have to remember to turn them out into a nice shallow pan.


Pecan Honey Sticky Buns
Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar1 stick (8 tablespoons) unsalted butter, cut into 4 pieces1/4 cup honey1-1/2 cups pecans (whole or pieces)
For the Filling:
1/4 cup sugar3 tablespoons (packed) light brown sugar1 tablespoon ground cinnamon3 tablespoons unsalted butter, at room temperature
For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).
To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar. Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glae recipe accordingly).
With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns ahve doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.
Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.
Click here for the Golden Brioche Dough recipe.

Madeleine's punk sister Madelime : TWD

“Have it jest as you've a mind to, but I've proved it time on time, If you want to change her nature you have got to give her lime.”

Rudyard Kipling

In a fit of culinary searching this week, I tried 5 different stores, including a Michael's and a Linens and Things looking for a Madeleine pan, to no avail. Apparently People around here aren't big on shell shaped french cookies. Amusing considering its a beach resort area.

While I'd never owned a Madeleine pan, I knew them to be fairly shallow, with a tapering edge to the shell. Michael's had every shape imaginable (Dora the Explorer Madeleine anyone?), so I finally settled on a 12 cavity shallow heart shaped pan.

In past weeks, I've been sticking to the recipes for the most part, trying to get a feel for Dorie's style before experimenting. This week, I threw caution to the wind with my hopes of finding a Madeleine pan.

Not only were these NOT going to be shell shaped, I wanted them to be GREEN! I'd recently purchased a tin of Matcha (Green tea powder) and was interested to give it a try. I figured a lime-green-tea combo would be tasty.

I set about mixing up the bright green dough and letting it chill, then buttered the heck out of the little non-nonstick pan, and crossed my fingers. Putting a little dollop of dough in each well, I learned after the first batch that 'less is more' in having them retain their little heart shapes and not overflow the lip of the pan.

In the end, they worked out pretty well. The green color is a little masked by the gently browned edges, but it still gives a nice punch of color and a subtle flavor to the buttery morsels.

I would definitely make these again, though I'd want to find a genuine pan first. While the hearts worked out, I had to quickly pry the cooked hearts out, lest they stick to the pan. The husband gave them two thumbs up as well.

Non-Traditional Madelimes

2/3 cup all-purpose flour

¾ teaspoon baking powder

Pinch of salt

½ cup sugar

Grated zest of 1 lime

1/2 teaspoon Matcha (Green Tea Powder)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

¾ stick (6 tablespoons) unsalted butter, melted and cooled

Confectioners' sugar, for dusting

Whisk together the flour, baking powder, matcha and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lime zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE:Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Just before serving, dust the madeleines with confectioners' sugar.
makes 12 large or 36 mini cookies

serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.

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.