Friday, September 18, 2009
Looking for a twist on Key Lime pie?!? If you are a fan of coconut, this could be your new favorite. If you are like me, coconut isn't your favorite, but you should still give it a try because it's delicious! This is another Dorie Greenspan recipe that won’t disappoint. I made this back in May when one of our favorite couples, Debbie and Peanut, were here for a visit. Everyone really enjoyed it….and I think I may have had it for breakfast the next morning just to be sure I got a slice in before it was all gone!
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For the Pie:
1 9-inch graham cracker crust (recipe below), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut (1 cup for the coconut cream layer, 1/2 cup for the meringue)
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
For the Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
To Make the Crust:
Butter a 9-inch 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.
Turn the ingredients into the pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and up the sides. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
Center a rack in the oven, preheat the oven to 350 degrees F and place the pan on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the pie filling.
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 remaining 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. (Be careful not to over whip them!)
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 boiler until the top of the meringue is golden brown. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Serving: If the pie has been frozen long enough to be firm, let it sit at room temperature for about 30 minutes. You want it to be cold but not frozen.
Storing: Covered and kept away from foods with strong odors, the pie can be refrigerated for about 8 hours.
Source: Baking: From My Home to Yours by Dorie Greenspan