This week's Tuesdays With Dorie was one I really wanted to try. I had never made Key Lime Pie before...OR meringue! And although I'm not a HUGE fan of limes, I DO LOVE COCONUT! I really wanted to use a coconut from our coconut tree in the backyard, but since my husband is on the Big Island on a field trip with our daughter this week, I had no one to fetch one, crack it open, etc.... (and I wasn't up for that myself!)
So, I used store bought coconut...and regular ol' limes! I don't think I even saw Key Limes in the commissary anyways.
I followed the recipe pretty much to a T! It was late Monday, and I just wanted to get it done and see if I could actually succeed! Pies are something I don't mess around with too often.
All went pretty darn well, and I have to say that this yummy little pie was just that...YUMMY! The lime taste was definately Dominant, but I think the coconut was a nice compliment! I'd definately make this again sometime. I even had a moment where I had to giggle because as I was eating my little slice, I had to remind myself: "I made this!!!!"
Here is the recipe:
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, 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.