P&Q: Florida Pie

May 7, 2008

If anyone has problems or questions with the Florida Pie post them here!

Posted by nikki57
Filed in P&Q
36 Comments »

36 Responses to “P&Q: Florida Pie”

  1. elizabeth Says:

    May 7, 2008 at 10:55 am

    I was craving something sweet, had some time to kill, and had already devoured the remains of the PB torte, so I went ahead and tackled this last night.

    1- I thought I might should put a little extra lime juice because I was using regular limes instead of key limes. I’m so glad that I didn’t! The dominant flavor is definitely the lime. It’s not weak.

    2- I’m not a huge fan of shredded coconut, but wanted to try it according to the recipe first. It was a bit too much coconut for me. However, I LOVE coconut milk. I might try some sort of substitution next time. Reducing the cream and coconut flakes made my entire kitchen smell like coconut milk, and it was intoxicating.

    3- I had managed to avoid merengue to this point in my life. It’s scary. I swear. I had thoughts of piping it on, but that proved silly. With the coconut mixed in, it wouldn’t hold the shape enough for me. Boo. Then, I tried to toast the top with the broiler… I tried it with the door open, but didn’t see anything happening. So I closed the door and left it in for about 15 seconds. That was too long. Now it is ugly, with some parts more black than golden. Boo!

    Reply
  2. carrie Says:

    May 7, 2008 at 1:41 pm

    I’ve never made key-lime anything (or even tasted it).
    I’m excited but also a little nervous!
    Thanks for your insights Elizabeth! :)

    Reply
  3. Stephanie Says:

    May 7, 2008 at 4:54 pm

    I agree with Elizabeth on the coconut part. I didn’t put any coconut in the merengue and I am so happy I didn’t because the coconut taste would be too overwhelming. As it is, I don’t think my husband is going to like this dessert just because you can really taste the shredded coconut/cream layer

    Reply
  4. Heather Says:

    May 7, 2008 at 6:36 pm

    I’m not a fan of meringue on my pies (unless its a coconut cream pie) so I might skip that part…perhaps whipped cream instead. I’ve never had coconut in key lime pie before so I’m iffy on that one. Could be good though so we’ll see!

    Thanks for the heads up on the extra lime Elizabeth! I was planning on adding a bit extra lime since I can’t find good key limes.

    Reply
  5. lemontartlet Says:

    May 7, 2008 at 9:24 pm

    AIn’t no way I’ll be putting coconut in this, my man loves Key Lime Pie over all other pies.

    Reply
  6. Kim Says:

    May 8, 2008 at 3:25 am

    I love me some coconut, so I’m excited to see how it turns out…limes, however, not such a fan of, but if the coconut pulls through, I may love it!!! We shall see!

    Reply
  7. Helen Says:

    May 8, 2008 at 9:23 am

    Hi all, this may be a daft question but can anyone recommend a suitable substitute for graham crackers? We don’t seem to have them over her in the UK – digestives? Ginger Nuts? Thanks! Hx

    Reply
  8. annmartina Says:

    May 8, 2008 at 10:18 am

    I love anything key lime! They are sour, but they do taste different than the limes you’re familiar with. I would never substitute lime juice for key lime juice, but that’s just my humble opinion : ) Here in MN I’ve only ever used bottled key lime juice. Sometimes I see “fresh” key limes but I’ve never been tempted to try to juice the tiny things. I’m pretty sure I’ll be using bottled juice unless someone can offer a REALLY compelling reason why I should use fresh. I’m thinking of adding raspberries either as a layer or a sauce.

    Reply
  9. kim Says:

    May 8, 2008 at 1:39 pm

    helen, digestives might be good… graham crackers are sweet and crispy with a warm flavor. if you’re feeling ambitious you can also make your own! this is from cupcake project: http://www.cupcakeproject.com/2008/03/homemade-graham-cracker-recipe-graham.html

    Reply
  10. Julia Says:

    May 8, 2008 at 4:46 pm

    I LOVE coconut, and a key lime pie has been on my “to try” list for a long time. Can’t wait to make this!

    Reply
  11. Helen Says:

    May 8, 2008 at 8:01 pm

    Hi Kim,
    Thanks for the info and the link (I particularly liked the bit about graham crackers and sex-drives!)
    Happy Baking
    Helen x

    Reply
  12. Christine Says:

    May 9, 2008 at 6:25 am

    We made our Florida Pie yesterday and just have to tackle the meringue. My baking friend doesn’t like coconut so we made two different kinds. Hope they came out great!

    Reply
  13. carrie Says:

    May 9, 2008 at 7:14 am

    This has nothing to do with Florida Pie (but it does have something to do with the TWD Carrot Cake).
    I’ve just posted a (food-related) Give-Away on my blog and thought maybe some of you might want in on it! :)
    http://tinyurl.com/3foqem

    Reply
  14. Kelly Says:

    May 9, 2008 at 9:14 am

    How long did it take everyone else to reduce the cream? I sat at the stove for 20 minutes and, admittedly, was in a hurry. So, I just gave up. I was wondering if mine was just slow or if that is about right.

    Reply
  15. Cheryl Says:

    May 9, 2008 at 10:36 am

    This pie sounds so good! I’m going to take it to my Mother-in-law’s house for Mother’s Day! : )

    Reply
  16. Lauren Says:

    May 9, 2008 at 12:56 pm

    I’m so annoyed. I’m making the recipe 1.5x and measured out the (Nestle Carnation) sweetened condensed milk. Guess what, a 14 oz can is 10 oz. How rude. Contact verybestbaking.com or call 1800.854.8935 to complain.

    Reply
  17. Carrie Says:

    May 9, 2008 at 12:57 pm

    Kelly,
    It took me quite a long time…maybe 35-40 minutes and though it didn’t reduce much it did thicken up a bit. I just didn’t use much cream in mine…I swear I could have drank it as a delicious (and super fattening) sub for hot cocoa though….hot cocoa-nut! YUM! I loved this recipe…will be making it for work as a Mother’s Day special :)

    Reply
  18. Liliana Says:

    May 9, 2008 at 5:38 pm

    I have never made anything similar to this kind of pie so I am curious as to what it will taste like.

    The pie is supposed to be frozen for three hours before piling on the meringue. Can it be frozen overnight instead?

    thanks..

    Reply
  19. Kristy Says:

    May 9, 2008 at 8:01 pm

    Oh my gosh! This is so good! I used low fat cinnamon graham crackers in the crust and omitted the sugar. I used fat free evaporated milk in place of the heavy cream. And I used fat free sweetened condensed milk. It turned out GREAT! We just cut into it.

    Reply
  20. steoh (whisk/spoon) Says:

    May 9, 2008 at 10:35 pm

    i used way less cream than she called for (i just couldn’t do it!), so mine thickened up quite quickly into a nice coconut goo, rather than cream. was good!

    also, i plan to store mine in the freezer for a couple days.

    Reply
  21. bridget Says:

    May 10, 2008 at 8:05 am

    Lauren – Did you measure the sweetened condensed milk as 10 liquid ounces or 10 ounces by weight? They won’t be equivalent. The can specifically claims that it’s 14 ounces by weight. I hope that’s right, because I only made a quarter of the recipe, and I measured out what I needed by weight! That may be why I thought it was a little too sweet, even though I added lime zest in addition to the juice.

    Reply
  22. Babette Says:

    May 10, 2008 at 2:55 pm

    Digestives would make for a great substitution, btw.

    To someone else–I think my cream only reduced for about 10 to 15 minutes maximum. It truly reduced by half and thickened a lot…I use really good, organic cream, and I think that makes a difference.

    I’ve posted on my blog, but I will add there that my only change (I love this pie) would be to toast the coconut for the look and the texture of the pie.

    Have a look at my photos: http://www.babettefeasts.com

    And thanks to so many who commented last week. I appreciated every comment I got.

    b

    Reply
  23. Lisa T. Says:

    May 11, 2008 at 1:24 am

    I’m wondering about the freezing of the pie. I made mine today and will put the meringue on tomorrow. Do you really have to freeze it first?

    Reply
  24. bridget Says:

    May 11, 2008 at 8:20 am

    Yeah, I didn’t understand the point of freezing the pie at any stage. I didn’t.

    Reply
  25. Jessica Says:

    May 12, 2008 at 6:51 am

    When I made this pie last time, I froze it as specified…and it was too hard to eat, even with the half hour thawing time. This time I did the initial freeze of 3 hours, but after that it was in the fridge (for about 12 hours total). It was just right…

    Reply
  26. Robin Says:

    May 12, 2008 at 12:22 pm

    My coconut cream took about 10-15 minutes to reduce.

    I guess it’s just me because I’ve never actually had keylime pie but I expected my filling to turn out “greener” ….but it’s more on the yellow side. It was tasty though.

    I think I overbeat my meringue a tad, it looked a little funky but still had the right consistency. I think if I had stopped beating it just a little earlier it would have been a bit prettier.

    Reply
  27. Lani Says:

    May 12, 2008 at 12:59 pm

    I’m making mine to bring to school tomorrow for a co-workers b-day. Should I do the meringue in the morning, or can I do it tonight and just throw it in the fridge? Please say I can do it tonight, I already have to get up at the crack of dawn as it is! =)

    Reply
  28. Sharon - Butcher, Baker...... Says:

    May 12, 2008 at 2:33 pm

    My cream took a really long time to reduce. I had to turn it up to med-high. And I must have skipped over the line about freezing the pies, because I put my meringe on right after and it turned out great. Good luck you all.

    Reply
  29. Laura Says:

    May 12, 2008 at 3:34 pm

    I halved my recipe and made it in mini pie crusts. I filled about 4 of them. Also I was going to bake them for only half of the time specified because they are so much smaller, but after only six minutes they didnt look “done”. Though truth be told I’ve never made key lime pie in my life so i had no idea what “done” was supposed to look like and just kept them in the full 12 minutes. Was that too long? Can you over cook a key lime pie?

    Reply
  30. Mara Says:

    May 12, 2008 at 9:04 pm

    Laura, I overcooked a few of mine and they kind of shrunk away and looked curdled on the edges when I took them out. The other ones looked good. So I guess the answer is potentially yes on overcooking, but I think you’d ‘know’ visually.

    Reply
  31. Judy (Judy's Gross Eats) Says:

    May 12, 2008 at 11:38 pm

    Sorry, I just can’t resist. There’s a typo in the recipe, so I’d suggest reading through it before you post. ; )

    Reply
  32. Jessica Says:

    May 13, 2008 at 7:27 am

    Good eye, Judy! You saved me from publishing one of my big spelling pet peeves! (Hint: It’s in the ingredient list…)

    Reply
  33. Judy (Judy's Gross Eats) Says:

    May 13, 2008 at 10:16 am

    Good eye to you, too, Jessica. That makes 2 spelling typos! (Hey, I do that a lot, which is why I double check). ;)

    Reply
  34. Mara Says:

    May 13, 2008 at 11:51 am

    ha ha I went thru it looking for a typo but then I got tired and moved on…!!

    i posted mine this morning–i also did whipped cream since i’m not a merengue fan.

    Reply
  35. Laura Says:

    May 13, 2008 at 11:51 am

    I’m curious to know if I’m the only one who found this recipe really unappealing? The egg yolks and the raw egg whites just really grossed me out. Let just say I did not have anything good to say about this recipe…lol.

    Reply
  36. Carol Says:

    June 20, 2008 at 9:48 pm

    From a Key West Conch ( native to the florida Keys) to all you new Key Lime Pie people… you do not have to stick to any set amounts of condensed milk or lime juice.. I vary from my great grandmother s recipie all the time.. Our famiuy doesn’t use graham cracker crust we use regular pie crust.. always at least 1 full cup of lime juice fresh is best and the tarter the better. I use 2 cans and 4 to 6 egg yolks… the lime juice sets the pie and the rest is done while the merganue is browning. If you want authentic don’t use graham crackers or whipped cream.. that explains the merague.
    Experiement and remember raspberries are not native to the tropics. Key Lime pie is yellow!

    Reply

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