Florida Pie mmm…. The love child between key lime pie and coconut cream pie.
Dianne of Dianne’s Dishes has chosen Florida Pie on pages 340 and 341 from Baking From my Home to Yours by Dorie Greenspan for this weeks TWD challenge.
It was Mother’s Day this Sunday in Australia. Matthew made dinner (the Pepper Crab mentioned in a previous post) and I made a variation of one of his very favourite desserts (Golden Syrup Dumplings rate highly for the man as well).
I spent a large portion of my childhood in Florida and grew up with the condensed milk style of key lime pie. Matthew grew up in Sydney and rather firmly believes the lemon or lime filling should be a curd or thickened with corn flour.
I used grated fresh coconut from the palm tree in the backyard, and Tahitian lime for the filling.
Now to the critique.
The graham cracker crust went a bit soggy after only a couple of hours. I think sealing it with an egg wash whilst hot or having a shortcrust style crust may be better.
The coconut cream was subtle but got a bit lost. I liked it, Matt was ambivalent.
The lime filling could have done with some zest for extra zip. My limes may not have been as tart as some of the key limes I remember. Another factor may be have developed a taste for tarter citrus fillings.
I was pleased the heating of the eggs got rid of any graininess from the sugar (I used caster (superfine) just to be safe). I had Patrick wanting a cuddle and Liam wanting to eat the lime filling so I forgot to add the coconut to the meringue.
I suggested the leftover pie could go to work with Matthew tomorrow. Despite his critique, he firmly stated the pie was his to finish. I suppose when you have a variation of a favourite your opinions can be very strong. This is a desert that will be made again in some form.
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups (300ml) heavy cream
1 1/2 cups shredded sweetened coconut (I used fresh unsweetened coconut and found it plenty sweet)
4 large eggs, seperated
1 14-ounce (495g) can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes) (I only needed 3)
1/4 cup (50 g) of sugar
Center a rack in the oven and preheat the oven to 350 degrees F. (180C) 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. (This took me about 7 minutes). 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.