Tuesdays With Dorie
Ahhh, Tuesdays...Another delicious dessert from Tuesdays With Dorie. This recipe was chosen by Dianne of Dianne's Dishes. In case you're late to the party, this group of over 180 bakers, are working their way through Dorie Greenspan's cookbook, "Baking: From My Home To Yours". It's a great group of like-minded dessert freaks that absolutely LOVE their desserts! And now you know why I'm here. Because I can't pass up a chance for a good piece of pie!
Key Lime Pie or Florida Pie?
Dorie says Florida Pie, I say Key Lime Pie. It doesn't really matter as long as you get the chance to make one! It was easy enough the way I made it. You see, I have a teeny, tiny oven and the piled-high meringue just wouldn't fit! I would have been scraping the hot sticky meringue off the top of my oven for days. So, I opted to decorate mine with whipped cream instead. Which, by the way, is a much easier and less sweet version. Dorie's meringue calls for additional coconut and with all the coconut already in the pie, I didn't fancy more in my meringue. Plus, my pie doesn't have to be frozen and then baked again. Forget the blowtorch and the broiler! If I were back at the bakery, I wouldn't hesitate to make a mile-high meringue pie. But things are what they are here on the Minnow...I mean Nirvana!
Meringue or Whipped Cream?
So, exactly what DID I change from Dorie's original pie? I made my own graham cracker crust. Sure, buying a store-bought one is a heck of a lot easier, but making a homemade crust isn't rocket science and goes together real fast. It does make a difference when you bite into that luscious pie. Besides, after going through all this work, why would you skimp on a bland cardboard crust?
I added 1/2 tsp grated lime zest to the batter and that made our tongues wake up and say WOWSA!
I whipped up a bowl of sweetened whipped cream and decorated the pie with lime slices and dried mango.
A puddle of lightly sweetened red raspberry coulis decorated my plates and made the pie zing!
Note: Obviously, the extra 1/2 cup of coconut, egg whites and 1/4 cup sugar went unused. So, if you go with my recipe, please take this into account. However, you will need heavy cream, confectioners sugar and any garnishes you wish to use.
I would definitely make this pie again, exactly like I made it this time. Wouldn't change a thing!
I gave you both recipes, so you can choose. Why not make both and do a pie tasting!
FLORIDA PIE from "Baking: From My Home To Yours"
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust (My Notes: I made my own crust, recipe follows)
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/2 tsp lime zest (optional, this is my addition)
1/4 cup of sugar
Directions for Dorie's Florida Pie:
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 or 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.
Directions for MY Key Lime Pie:
Graham Cracker Crust (also from Dorie's book, page 235. Adapted by me)
1 3/4 cups graham cracker crumbs
3 Tbsp sugar
Pinch of salt
1/2 stick (4 Tbsp) unsalted butter, melted
Directions for Graham Cracker Crust:
Center a rack in the oven and preheat to 350 degrees F.
Butter or spray a 9-inch pie pan.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (Dorie does this with her fingers. I use a spoon!) Turn the ingredients into the pie pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and all the way to the top of the pie pan.
Bake for 10-15 minutes or until lightly browned. Set aside to cool.
Directions for Key Lime Pie:
Make and bake graham cracker crust as instructed, above.
Follow through Dorie's directions for her pie above and bake the pie. DO NOT FREEZE.
Let cool completely and refrigerate 2-4 hours.
Make whipped cream (recipe follows) and decorate pie.
Refrigerate until ready to serve.
Sweetened Whipped Cream:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 tsp vanilla, optional
Using a mixer on high speed, whip cream until just about stiff.
Add confectioners sugar and vanilla and finish beating until stiff.