So you remember that I am not always a huge fan of coconut. I like when it is mixed into things like cookies or bars. I suppose I am not a fan when it is the primary flavor?
But, I set out to try the pie as written. I have no idea why I began with the coconut cream. Of course, I didn’t want to buy the cream so I tried to use milk and butter. At first I had coconut shreds in milk then it turned into a thick mass. Neither looked appetizing. Or tasted very good. It is still sitting in a plastic container in my fridge. [Updated to add: Subsequent times I have made this, I have included the coconut cream and enjoyed it!]
I thought about just making lime filling in a graham crust, but wondered if I could still incorporate something of the coconut. I decided upon a simple cookie that is sold here and bought a few packages to make the crust with. This way, I was staying true to the coconut & lime flavors.
In the end the coconut flavor of the crust sort of faded into the background and the lime filling stood out front and center. I would absolutely make the filling again. I think I have a thing for things with sweetened condensed milk. Yum!
- 1 3/4 cups coconut cookie crumbs
- 3 tablespoons white sugar
- 5 tablespoons butter, melted
- 1 1/3 cups heavy cream
- 1 1/2 cups shredded coconut, divided
- 1 (14-ounce) can sweetened condensed milk
- 4 large eggs, separated
- 1/2 cup plus 2 tablespoons Key lime juice
- 1/4 cup white sugar
- CRUST: In a small bowl, combine crumbs, sugar and butter; stirring until completely combined. Firmly press crumbs into pie plate and freeze (at least 30 minutes or overnight). Bake at 350F until crust is lightly browned, about 10 minutes.
- Preheat the oven to 350F.
- COCONUT FILLING: Combine cream and 1 cup of coconut in a small heavy saucepan and bring it to a boil over medium-low heat, stirring constantly. Simmer until cream is reduced by half and mixture is slightly thickened. Scrape into a bowl to cool, until ready to assemble.
- LIME FILLING: Beat the egg yolks swiftly until thick and pale. Gently beat in the condensed milk, and then slowly pour in lime juice.
- ASSEMBLY: Spread the coconut cream in the bottom of the crust. Pour the lime filling over the coconut cream. Bake the pie for 12 minutes. Transfer the pies to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
- TOPPING: Preheat broiler. Put the egg whites and the sugar in a metal bowl and place over a pot of simmering water, whisking all the while, until the whites are hot to the touch. Remove the egg whites from the heat and beat them at high speed until they reach room temperature and hold firm peaks. Fold in remaining coconut. Spread the meringue over the top of the pie, and broil until the meringue turns golden brown. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Florida Pie is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Dianne of Dianne’s Dishes. Enjoy more Florida Pies by visiting the blogroll at the Tuesdays With Dorie website.