This week’s Tuesdays with Dorie recipe selection, Florida Pie, was the perfect choice for me. Not only do I live in Florida, but this pie is a variation of Key lime pie, which is Mr. SGCC’s favorite dessert. In fact, it is one of the very few desserts that he does like. Finally, a dessert creation from me that my husband will actually eat! Many thanks go to our host for this week, Dianne of Dianne’s Dishes for picking this one. Mr. SGCC salutes you!
Key limes or Citrus aurantifolia , are the fruit of tropical citrus tree and are related to lemons, oranges, and kumquats. They are native to Southeast Asia, and probably originated in Indonesia or Malaysia. As opposed to the hybrid Persian limes that one usually finds in stores, Key limes are smaller, rounder fruits with a thin yellowish-green rind. They are aromatic and very juicy, with a very tart and acidic quality. Key limes were grown commercially in the Florida keys for many years, until the great hurricane of 1926 destroyed all the citrus groves in the region. Key lime trees can still be found growing prolifically all around South Florida and the Florida Keys.
Making Key lime pie is one of the most popular uses for Key limes. Key lime pie is made with key lime juice, egg yolks, and sweetened condensed milk, usually baked in a graham cracker pie crust, though originally they were baked in a traditional pastry crust. No one really knows for sure who “invented” the first Key lime pie, but the most popular theory is that William Curry , Florida’s first self-made millionaire, had a cook known as Aunt Sally, who created the pie sometime in the late 1800s. The pie relies on sweetened condensed milk because, up until the construction of the Overseas Highway in 1930, there was no refrigeration in the Keys and thus, no fresh milk or ice was available. Since there was no fresh milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by the Gail Borden (Sound familiar?).
On July 1, 2006, by action of the Florida Legislature , Key Lime Pie was designated as the Official State Pie of the State of Florida.  This wasn’t the first time that legislation was proposed regarding the Key lime pie. In 1965, Florida State Representative Bernie Papy, Jr. introduced a bill calling for a $100 fine to be levied against anyone advertising Key lime pie that was not made with key limes. That bill did not pass!
Dorie’s Florida Pie is essentially a traditional key lime pie lined with a layer of coconut cream. It is brilliant because that layer of sweet creaminess really balances out the tartness of the Key lime filling. I opted to use a store bought crust for this pie. I was pressed for time and succumbed to convenience. Please don’t throw rotten Key limes at me! Dorie says in the book that she usually does this too, so I figured it was okay.
There is also an age-old debate as to the proper way to top a Key lime pie: meringue, whipped cream, or neither. Dorie’s recipe calls for a meringue topping which is either broiled or torched. I decided to top mine with freshly whipped cream sprinkled with a little toasted coconut. I like it better that way. So sue me!
All in all, everyone here in SGCC Land really enjoyed this dessert. It is an interesting and delicious twist on an old favorite. I wouldn’t hesitate to make this again.
If you’re into Key lime pie, or coconut or Dorie, please take some time to check out some of the other great versions of Florida Pie at Tuesdays with Dorie .
Dorie’s Florida Pie
1 9-inch graham cracker crust (page 235), 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 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.
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.
To Finish the Pie with Whipped Cream:
Freeze untopped pie for 30 minutes.
Whip 2 cups of cold heavy cream until soft peaks form. Add 1/4 cup sugar and continue whipping until stiff peaks form. Pile whipped cream over the top of the pie and top with toasted coconut, if desired.