TWD-Florida Pie

This week's Tuesday's with Dorie recipe, Florida Pie, was chosen by Dianne over at Dianne's Dishes. This was a delicious mix of coconut and key lime with a tasty meringue on top. We had it for our mother's day dessert and I went with mini-pies because I love individual servings (and my dad dispises coconut, so I made him lemon meringue pie instead). I used fat-free sweetened condensed milk because that is what I had in my pantry and I left the coconut out of the meringue. I thought this pie was delicious and my favorite so far!

Getting the 1/2 cup juice from the key limes was a ton of work! Luckily my younger brother was there to assist me, but we went through alot of limes. I am glad I used them though, because the key lime flavor was a little sweeter and very intense.

Since I made 12 mini-pies, I only baked them for 8 minutes. Turned out perfect!
My baby demolished her portion, but the leftover part was just the right for smooshing in someone's face. My husband was a willing participant!
Florida Pie

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

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.