A STOLEN MOMENT

Those of you out there with children know exactly what I mean when I say that you and your significant other have a "stolen moment". On Mothers Day a beautiful thing happened. Besides getting the wonderful homemade gift from my five year old, which I have to say was so fitting... a card made by her with a little paper mug inside and two tea bags. Tea for her and me. How sweet is that? I also received kind of a mini date with my husband. No planning involved just an innovative grab for a moment that usually never happens.
I was finishing up Dorie Greenspan's lovely Florida Pie and I had an idea. Just so happened it was after my kids were in bed. Usually I want them up when I finish making dessert so that they can enjoy it. The pie came out of the the freezer and I said wow what a gorgous set up I could make for this pie. I had received pink roses for Mother's Day and they would just be so nice on a table set for my husband and I. Here's to hoping that the pie set up nice. And it did. What a great pie! Of coure limes are one of my all time favorites.


See the beautiful layers. Great pie Dorie. You totally turned up the volume on a Key Lime Pie! So glad you did!

Check out all the blogger's on Tuesday with Dorie for their rendition. We have some talented people in the group.



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, seperated
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

Getting Ready:

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 reaming 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.