TWD - A Florida Pie from Merseyside

Well, its Friday and I'm only just getting round to posting this Tuesday's recipe - Many Apologies! I'm not going to ramble on about various excuses as to why I am so late but I will say it is a miracle that the recipe got made at all considering the week it has been! I think it is only because I read some of the earliest posts about this recipe and how positive they were that I tried to give it a go at all. And was it worth it?...Yes!

This week's installment was chosen by Dianne from Dianne's Dishes:

I believe Key Lime Pie is pretty big in the US - not so much here but all the ingredients were pretty easy to get hold of - apart from graham crackers - what on earth are they? Tuesdays with Dorie blog to the rescue...I asked what to subsitiute them with and digestives was the reply - no probs ...off I went!
I found the instructions easy to follow and they did what they said they should do - even the reduction which gives most bakers a bit of a quiver! I omitted the cocunut layer in the meringue (in my book you don't mess with meringue!) The added coconut wasn't needed - there was plenty in the rest. I thought the steps involving freezing were a bit unnecessary and cheated a bit as I wanted to eat it and it was 11.45pm on Tuesday! I may not post on time but I am sooo good at eating on time!
I made 12 little pies and a 6" round pie - which is still in the freezer (without the meringue!) I found that the lime flavour was better before all the freezing malarky and may put more lime juice in next time - yes, there will be a next time but prob without all the meringue.

Verdict?
Ingredients - 8 out of 10
Ease to prepare - 8 out of 10
Taste 9 out of 10

Comments - Husband loved it and even ate his evening meal quicker as he knew we had ' a nice pud!' Praise indeed! Well done Dorie!

I also have to make comment on my fabulous lime picture this week - regular readers may notice a drastic difference in my usual photography style! My good friend, Cara came on Saturday to take shots of another exciting project (more details to come later!) and performed miracles with some pretty ordinary looking limes - the things that girl can do with a camera! For more examples of her work, take a look at...www.caradonovan.co.uk


Florida Pie

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust I used about 12 digestives and a lob of butter - sorry wasn't feeling very accurate!
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) Go on try 6 limes - it'll be worth it!
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. I used 12 muffin tins with no cases and a 6" round tin with a loose bottom.

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.