Tuesday, May 13, 2008

Florida Pie



By far this has been the easiest recipe from TWD. My husband bought me the mini, pre-made graham cracker crust to make this week's recipe. The only problems I had was that I could not get the cream/coconut mixture to reduce at med-low heat so I had to crank it up to med-high. And I still haven't quite mastered the kitchen-aid for making meringue. I need to learn to stay by the machine. When I turned it off it looked fine, but when I tried to spread it, the consistency was of the baked meringue....and by the time I broiled it -- it was slightly overdone. (But no one has notice and I took some to my sisters and to work.) Love this recipe.




INGREDIENTS:

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, 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.

21 comments:

Christine said...

I made minis too! Great job on the pie!

lemontartlet said...

They're so cute! Didn't it go together so nicely? Your meriangue looks so fluffy.

Aardvark Cakes said...

Good to know this comes together well - I'm sooo behind, haven't even started mine yet! yours looks great! hx

Hygeian Stew said...

Mini pies are such a good idea, I'm glad this was an easier recipe!

Heather said...

glad you enjoyed it! Your pie looks delicious! Great job!

Lori said...

I like the minis idea. I would like to fo that with most of the recipes! I made a 9 inch but found I had more stuff than could fit. I used one smal mini and put the overflow in there.

Lynn said...

I just discovered TWD. It is so neat. My sister told me about her cookbook so I checked it out from my library. I am now putting it on my "wish" list of cookbooks. It is going to be great fun hearing about everyone cooking from it. I will have to wait to join in until I buy the book though. The pie looks great!

mimi said...

i loved having an easy recipe too! your mini pies look great!

CB said...

Gotta love mini desserts! Great job!
Clara @ I♥food4thought

Nina said...

I did mini's too. Eating a mini dessert just tastes so much better I think :) Nina @ Love Sweet Love

Gretchen Noelle said...

Wonderful job! Glad you enjoyed the ease of this recipe!

Annemarie said...

I'm with you, LOVED this recipe! Nice job!!

Melissa said...

The minis look great!

ostwestwind said...

Your pie looks great and you enjoyed it!
Ulrike from K├╝chenlatein

Jayne said...

I loved this recipe, too. Yours looks great - nice job!

Dianne's Dishes said...

I like the mini-pies!

Anne said...

I'm glad you liked it. I still haven't tried meringue in my mixer... I'm kind of worried about it! It was nice how easy the pie came together, though. Great job.

Mrs. Mordecai said...

Wow, that looks amazing. Great job!

Jaime said...

i had problems w/the meringue too! your mini pie looks cute!

StarSraps said...

Lovely! Also...You've been tagged!

Jacque said...

Glad to hear it worked out. It looks delish!!