This week's TWD treat was Florida Pie, chosen by Dianne of Dianne's Dishes. Now, I'm not going to lie - I've never been to Florida. I've also never had key lime pie. And Mounds, that candy bar with a sweet coconut filling in it? Yeah, not a fan. So I entered into this with a bit of trepidation. (Okay, sorry, side tangent - isn't trepidation just such a fun word? Say it - Trepidation. Trepidation. See?)
What was very nice was that it came together quickly and easily. I went with the suggestion to use a storebought graham cracker crust and reduced the heavy cream to 3/4 c. since people seemed to think it took too long to reduce down. With that change, I was able to mix everything up for the actual pie, bake it, cool it, and get it into the freezer in ~40 minutes. Not bad, I'd say.
Oh, you were wondering about the picture? Well, I had it all planned out - make and bake the pie on Sunday, make the meringue Monday, bring the pie in to work on Tuesday. All was going according to schedule until s**t hit the fan at work on Monday at 4pm. After leaving work at midnight, I did manage to get up at 5:30 this morning to make the meringue and top the pie. It's currently defrosting on top of my desk, to be enjoyed by coworkers in a few hours. So yeah, I'm hardcore and all that.
Or I think that baking is more important than work (note what's in the foreground). Yeah, that's probably it.
*edit* I got distracted once this was put out at work, so I never got any. It was quickly eaten and got rave reviews from coconut lovers and haters alike for the lightness and that neither the lime nor the coconut was too prominent. Makes me wish I had gotten some :-P
Last week: Peanut Butter Torte
Next week: Traditional Madeleines
Florida Pie (Dorie Greenspan's Baking from my home to yours)
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.