Next week will be Madeleines, my favorite cookie!
Florida Pie
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.
19 comments:
After seeing this on the web yesterday, I intended on making one for a friend this week. Thanks for your feedback. If I do decide to go forth with this, I will certainly subtract the meringue, because I am not a meringue person either.
Even though you weren't a fan, it looks pretty!
I'm on the same page with you on the meringue...I think whipped cream would be a better compliment. Lovely pie!
I'm with you. I didn't add the meringue either. More lime would definetly be a good addition. Nina @ Love Sweet Love
Great lookin Pie. I Loved it myself. In fact I can't keep my fork out of it grrrr....
I'm not a meringue fan either. I left it off the pie this time and used whipped cream. Your pie looks tasty! Great job!
Bummer its not a favorite but it looks great.
Clara @ I♥food4thought
even though it's not your favorite, your pie still looks great!
The pie turned out looking wonderful!
Sorry this didn't work for you, that can be disappointing after the time it takes to bake it. Next time, right?
I think whipped cream would be better. It's beautiful anyway!!!
No meriangue here either, it goes with a lemon but... this needs whipped cream.
Yep--me, too. Whipped cream over meringue. It looks great!
Pretty, none-the-less! And we have next week to look forward to!
sorry you weren't so fond of the flavor combination - i loved it! i don't usually care for meringue, either, but thought it worked well in this case.
This pe is an acquired taste - I was surprised at a function I attended that it was the only dessert being served. Nonetheless - looks lovely!
Great job in making it and glad you enjoyed at least part of it! Yes, it was kind of a combo of all three flavors, wasn't it?
Your pie looks great - no burnt meringue like mine had! Nice job!
Sorry it didn't turn out that well for you. I think it would have been good topped with whipped cream instead of meringue perhaps.
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