If you have ever lived in Northern Utah before, you will know what I mean when I say that the Winter months can drag on when there is no snow, no storm in sight and the nasty inversion has settled into the valley. That means that the mountains are clear and beautiful, but the valley is hazy and the air is horrible and it gets dreary and foggy. Well, last week we were going on 2 plus weeks of the inversion and I was beginning to think that Winter would never come to an end! I don't mind Winter when we have snow. I don't like Winter when it means inversion and dirty, old snow.
So, upon learning that last Friday was National Pie Day I decided that I wanted to celebrate with a pie. Normally my pie of choice would be a lovely apple pie but I was in the mood for something that would take me away from the nasty weather and think about warmer weather. I thumbed through the pie section of Baking From My Home to Yours and decided that the Florida Pie was just what I was looking for. I must say, it did not disappoint. The graham cracker crust was a perfect compliment to the creamy coconut and the tangy lime filling. It was a delightful dessert and one that I will definitely make again. My dad stopped by on his way to the airport and enjoyed a piece and even asked for the recipe. In my book that means it is really good because Dad, and Mom for that matter, have discerning tastes when it comes to food.
from Baking From My Home to Yours by Dorie Greenspan
1 9-inch graham cracker crust, 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, separated
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
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.