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.
I thought about just making lime filing 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!
Florida-ish Pie
Adapted from Baking From My Home to Yours
By Dorie Greenspan
Makes 4 tartlets
Lime Filling & Meringue Topping
2 large eggs, separated
1/2 cup of sweetened condensed milk
1/4 cup of fresh Key lime juice
2 tablespoons of sugar
1. Preheat the oven to 350F.
2. Beat the egg yolks swiftly until thick and pale. Gently beat in the condensed milk, and then slowly pour in lime juice. Pour the lime filling into the crusts (recipe below!).
3. Bake the pie for 8-10 minutes. Transfer the pies to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour (or overnight…or eat one first…).
4. 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 white from the heat and beat them at high speed until they reach room temperature and hold firm peaks (I am not sure they were firmly peaking, I only remembered the temperature part.).
5. Spread the meringue over the top of the pie, and bake (since you have no broiler and no torch) until the meringue turns lightly browned. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving (or again, overnight).
Coconut Cookie Crust
Makes 4 small tart crusts
12 coconut cookies
2 tablespoons of melted butter
1. Turn the coconut cookies into crumbs however you see fit.
2. In a small bowl, combine crumbs and butter; stirring until completely combined.
3. Coat tart pans with cooking spray and firmly press crumbs into pans.
4. Freeze (overnight).
5. Bake at 350F until crust are lightly browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
Yum – your tarts looks great. I didnt get a chance to make my challenge this week, but will have to play catch up at some stage!
Great job! I really like how you used the coconut cookies to make the crust. Good job with the lime filling!
Your florida pies look great! I’m glad to know I’m not the only person who hangs on to stuff in the fridge hoping to find another use for it (even it it’s not the best tasting).
I want those tart pans! I totally know what you mean, sweetened condensed milk adds major yummy-ness to everything!
They’re like little flowers! Wouldn’t they be the cutest thing for a tea party?
Oh, they look great. And I love what you did with the flavors – a bit of coconut in the crust would have been just the right amount!
Beautiful work!
A coconut cookie crust sounds delicious! Very pretty!
This is the first that I have heard of a Florida pie. The coconut and lime flavour combo sounds good. Your tarts look great.
They look great and I didn’t miss the coconut at all.
Your little tarts are adorable!
Really cute Florida pies with the fluted pie dishes.
I love your little tarts! So cute and the meringue looks great!
These little tart pies are so adorable! I just want to gobble them all up! But i wonder if they would have looked so pretty without the merengue… I’m not a big fan of that.
Your little tart/pies look absolutely adorable. I am with you on the “things made with swt condensed milk”! That was a big deciding factor in getting me to make this yesterday!
Your tarts are so cute! I love the decorative look of the meringue!
your mini tarts look delish! i love how the green cloth reflects back on to the aluminum tart, a really pretty photo!
mmmm…very cute!
I love how the pan that you baked it in actually looks green from the reflection of the cloth underneath! Beautiful!
oooh i’m glad you posted! i love the idea of a coconut crust too. i used cinnamon graham and the kick in the crust worked so well with the lime…love your mini tartlettes too!
Adorable!
Did you hear me yell “WOW”? That little beauty has my taste buds running riot!
They look stunning.
Absolutely gorgeous sounding recipe too.
Love the little tarts!
Oh they are beautiful! Just like a delicious pie with clouds! Great job!!!
Carrie
Your pies look wonderful. Great idea to use the coconut cookies for the crust. Great job!
I love the coconut cookie crumb crust idea. I would do it all as I love coconut. Your little tarts looks great with the green reflecting in them. Very nice. It all looks great.
I like your ideas to give the challenges a twist
.
Your individual portions look great
Ulrike from Küchenlatein
Adorable little tarts! I am a condensed milk addict myself. Looks like I am in good company
Clara @ I♥food4thought
Creative and beautiful as always, the coconut cookie crust is a winner!
Your pie looks fabulous! I Love the idea of a coconut cookie crust. Absolutely perfect idea!!
Great idea to use coconut cookies! yum!
Those look amazing- I love your little pans. Great job using the cookies. Yum!
Love the cute mini-tarts.
It looks great! I love the coconut cookie crust idea. Very nice!
I love everything with condensed milk too! Haha
What a good idea the coconut cookie crust! Great job!
* Thanks for your comment on my blog.
I love that first photo Gretchen! I love how the green reflects against the pie tin!
Really good job, and they look so tasty
Lime is heavenly in my book! These little tarts are so good looking! Could you pass me one please.
Great job on the pies. They look great!
Your mini tarts are adorable! I bet that crust was delicious!
I love your coconut cookie crust idea. Plus, your fluted pans are adorable!
que rico!! looks excellent!
your little pies are adorable! and i’m so jealous of your beautiful meringue, that’s what i wanted mine to look like
All I can say is – yum! After seeing all of these pies this week, I bought a bunch of limes at the market today to make my own.
Have you ever had, you probably have, coffee w/ sweetened condensed milk. Maybe they make that here in Peru, but everywhere I had “merienda” in Buenos Aires last month had it on the menu. Tres Leches they called it, even though the three colors were espresso, the foam from the espresso, and a layer of sweetened, condensed milk. I fell in Love!!