It is that time of year.
The time of year when I catch a glimpse of Summer.
My furry boots lose their appeal. Instead, I look longingly at my flip flops.
And I finally notice my feet for the first time in months.
I don’t want to talk about my feet anymore.
I begin to wish my legs were tan.
I miss the smell of chlorine and baby oil.
But…….. it is still too soon to pack up the sweaters and break out the tank tops.
Let us instead be transported through dessert.
Florida Pie anyone?
I came across this pie while looking through Baking: From My Home To Yours and I knew it was just the thing I needed. It is a combination of a Key lime pie and a coconut pie, with a graham cracker crust and meringue topping.
1 9 inch graham cracker crust
1 1/3 cups heavy cream
1 1/2 cups shredded coconut
4 large eggs, separated
1 14 oz can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup sugar
Preheat the oven to 350. Put the pie plate on a baking sheet lined with parchment paper or a silicone mat.
Put the cream and 1 cup of 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 almost half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on 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 blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour in the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze for at least an hour.
Preheat the broiler.
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 the reach room temperature and form stiff 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. Return the pie to the freezer for another 30 minutes or up to 3 hours before serving. After this, keep stored in the refrigerator.
Don’t be intimidated by the long list of instructions. This pie is very easy to make and the ingredients are simple. This is the perfect pie for those of you craving Summertime. Enjoy!