TWD :: Florida Pie

It’s time for another Tuesdays with Dorie challenge, compliments of Dianne of Dianne’s Dishes.

If you are like me, the name Florida Pie sparks an interest, but knowing it must be a citrus of some sort. You got it—an upgraded Key Lime Pie. This pie is definitely taken to the next level, though, with a creamy-coconut base. Unfortunately for you, dear reader, I cheated and made up my own version—so, you get to read about my special way of making the pie, the easy way. :D 

The original recipe (as listed below) calls for a boil of heavy cream and coconut on the stove, until the cream is half-reduced. Then, this serves as the base of the pie (on top of the crisp graham cracker crust), topped by the key-lime topping. I was out of heavy cream at the moment, and though I tend to use evaporated milk as a substitute for heavy cream in many cases, I was happy to omit just a teeny bit of calories from the pie–I knew it was going to be good and that I was going to want two pieces. 

For my cheater’s version, I simply beat egg yolks and lime zest together until the yolks took on a pale yellow look, then I added fat-free sweetened condensed milk and a handful of sweetened coconut and mixed thouroughly, then added some lime juice, mixed, and allowed to sit. Super yummy and easy. 

As for the fat-free sweetened condensed milk, this normally goes against all baking mantras to use full-fat milk, as the fat is what serves a basis for the texture of the goods. However, in the case of sweetened-condensed milk, the milk is reduced by half and then given an equal portion of sugar. Thus, in the end, the texture and thickness will react the same in most (I haven’t found a failure, yet, but I must add that disclaimer) baked goods as would the full-fat version.

Of course, I did a small-batch version, but did a half-version because I have a guest with me at the time. So, we each got our own mini pie. As usual, small-batches are perfect, with no leftovers (which works great if you’re easily tempted by the leftover baked goods to be eaten for breakfast).

Tools Used

• KitchenAid Immersion Blender
• KitchenAid CombiWhisk Attachment (fits only bowl-lift stand mixer models)
• KitchenAid Pro 600 Mixer
• Krups Toaster Oven
• Wilton Mini Quiche Pans

Florida Pie by Dorie Greenspan’s Book, Baking: From My Home to Yours

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.

Gardening thyme!

Well, in my frozen world, I can’t even think about planing my little garden until towards the end of May. We sometimes still have frozen nights, so no reason to bother planting now. Also, because of space, I am only able to plant herbs—but, four large pots of them! Nothing compares to throwing open my door and plotting outside to snip off fresh chives for potatoes, thyme for my chicken and steaks, or basil and oregano for my tomato sauce. Even the blackest of thumbs can get a little garden going.

I thought that growing herbs would be horrendous, as I usually kill of all my indoor plants (but, now I can blame my water!), so why would my garden be any different? I called a wonderful garden-lady in my church who was very kind and took me to the nursery to pick out my plants, then on to pick out some large plant containers and potting soil. We returned home and placed the herbs in the containers, watered them, and voila! I grew herbs! Really, it was that simple. If you don’t get a lot of rain, you do need to water them frequently, but that was it. I’m still shocked how easy it was. And, that I managed not to kill them all.

If you are not able to grow fresh herbs outdoors, have you considered trying them indoors, with an AeroGarden? I’ve not personally tried one, but if I weren’t able to grow mine outdoors, it would definitely be at the top of my list. In the meantime, however, if funds are holding you back, I’ve listed the basics of using dried herbs. They make such a difference!

You say tomato, I say tomato

I think one of the most important things you can do in your cooking is taste test. Taste test, taste test, taste test! I think you would be amazed at the difference that one change in ingredient will make in your cooking! Even the type of water you are using affects your cooking and baking so much. If you cook a lot of Italian (as I do), I’d start first-thing with canned tomatoes. Yes, that simple can that costs about $.89, but could change your cooking world forever from “caca, me no likey” to “Yummy!” My very favorite and simplest tomato sauce is only one can of diced tomatoes (or crushed, depending on what I’m making), a little olive oil, and three cloves of garlic. Mmm. However, as I have well-learned, the brand of tomatoes I’m using can really make or break that sauce!

For tomatoes themselves, it really has to do with the acidity. If you have been taught (or taught yourself to put food away [can]), then you understand the importance of acidity level in food preservation. Foods in a can/jar from the grocery store are no differently-processed than how you or I have been taught to do it at home. Prepare your product, make sure you have enough acid, and boil away to preserve on the shelf. The key point is the acidity level. There is a minimum level needed, to allow for proper preservation, but the amount of acidity from there is completely at the discretion of the company.

My personal favorite canned tomatoes are Red Gold, or Red Pack on the other side of the Mississippi. (Isn’t it odd that names of the same food change on various sides of The River or The Rockies? Such as Hellman’s Mayo and Best Foods–yep, same thing!) Until I began trying Red Gold, I would faithfully use Muir Glen tomatoes (also sold under the Trader Joe’s label) because I had thought they were the best. Unfortunately, hubby was always complaining how much he didn’t like the sauce—which I thought was the best thing on earth! After a great deal of experimentation trying to convince him it was the best thing even, I realized it was the tomatoes. Sure enough, I tried the same sauce with my Red Gold, and now the sauce is a happy staple in our home. What gives? Come to find out, Muir Glen packs their tomatoes in a much higher acidity liquid than other tomatoes, which isn’t a bad thing. You, perhaps, may prefer a higher acidic tomato. Of course, a pinch of sugar can help offset the higher acidity, too.

Besides acidity, there are a few other factors to take into account when tasting tomatoes: firmness, size, texture, etc. The way that companies cut their tomatoes, how long they wait between harvest and processing, size of tomato pieces, etc. all make a huge difference in how they taste. So, shell out an extra $.89 at the grocery store and branch out a little next time…maybe you’ll find that the cheaper brand of diced tomatoes if your favorite. 

This is just about tomatoes…but, the same is said for oils, salts, beans, pasta, etc, etc. Truly, it’s about everything in your kitchen you’ve been buying. They’re all very easy to taste test, and not too expensive. Just start with one item at a time and cook a usual dish, but in two portions, one with each of the different ingredients. See what you think! You may find that you’ve been paying more than you need for a product that wasn’t your favorite to begin with. And with these rising food costs…wouldn’t that be great??

Simple Tomato Sauce

28 oz. can diced tomatoes (I use Red Gold petite diced)
3 cloves garlic, minced 
2 Tablespoons Olive Oil
Salt (I suggest Kosher or Sea salt) 
Fresh herbs (I like basic, hubby likes oregano) 

1.  Heat Olive Oil in traditional 12″ pan until shiny and runny (before smoking point) over medium heat.
2. Add minced garlic and stir with wooden spoon until it smells great (sorry, about 30 seconds—your nose will know).
3. Immediately add yummy diced tomatoes and 1/2 teaspoon salt; stir to blend flavors together. Set to simmer for about 10 minutes.
4. Taste test—add more salt as needed, or if too acidic, add a pinch of sugar.
5. Add 2 Tablespoons of freshly chopped herbs (if you only have dried herbs, use 1 1/2 teaspoons and add at beginning, with the tomatoes).
6. Enjoy! Sharing optional.

There’s something in the water.

Hooray–another excuse to add to the list why our baked goods sometimes fail, with no explanation. It just might be the water! I’ve heard this time and time again, that the water does affect our baking, and even our cooking. I have to agree. The water in the frozen tundra where I live is so chocked full of minerals and deposits, I’m surprised it leaves the tap in liquid form. Which, of course, is why we have a water softener which softens all the water in the house–except for the kitchen tap. I’m sure there’s a logical reason and explanation for that, but I’ve yet to figure out why the builders do that. 

I have noticed that when I make bread with bottled water (or filtered water), the bread does take on a different texture. I can’t really say better, because, hey–I am a total breadivore and I’ll eat whatever I can get! I’m sure if I took the time to baked two loaves of bread and compare them side-by-side, I’d definitely have a preference. I have, however, noticed a flavor difference in my rice when I use filtered water—definitely better. But, perhaps it’s all in my head?

Have you ever had the chance to visit the Big Apple, aka, New York City? Or, if you are lucky enough to live there, go eat some bagels on my behalf! Truly, the pizza and bagels are better in NYC than anywhere else. Could that really be in my head? Seemingly, food always tastes better on vacation. But, alas, I have been backed up by none other than Mario Batali—it’s not in my head, there really is something in the water. According to Batali, via Wired Magazine, “Water,water is huge. It’s probably one of California’s biggest problems with pizza.” Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. “So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes.”

Clickedy here for full article (really, it makes you feel better about failed baked goods). 

In the meantime, try doing a little experimenting on your own with different waters. It really depends on where you live and what type of water you are drawing. I can definitely attest, however, that you will find a significant different in your homemade pastas, breads, and even rice by trying different types of water. Even just using a simple Brita filter. So, I guess water really is the stuff of life!

Women’s Day Tips

If you were at Women’s Day, then click here for all the tips (and yummy recipe).