12/24/2023 0 Comments Dorie greenspan cranberry curd tart![]() ![]() ![]() 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. 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 pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour. Spread the coconut cream in the bottom of the graham cracker crust, and pour the lime filling over. When it is incorporated, add the reaming juice, again mixing until it is blended. Still on low, add half of the lime juice. Reduce the mixer speed to low and beat in the condensed milk. 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.Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. 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.Put the pie plate on a baking sheet lined with parchment of a silicone mat. For filling and topping – center a rack in the oven and preheat the oven to 350° F.Press crumbs into a 9″pie plate, or several small tart pans.Toss together with a fork until all the crumbs are moist. Pour the crumbs in to a small mixing bowl.(Alternately, place crackers in a large Ziploc bag and crush with a rolling pin.) For crust – Place graham cracker sheets, coconut, and sugar in the bowl of a food processor.I halved the recipe and it made 2 small pies that fit into ceramic gratin or creme brûlée dishes. As my husband said, “This is the best Key Lime Pie I have ever tasted.” And that, my friends, was as Martha says, a “very good thing.”īecause we have been on dessert overload, I could not bring myself to make the whole pie. I just don’t like it the next day on pie.)īefore I forget to mention it, I also added some coconut to the graham cracker crust. (I like meringue, don’t get me wrong–I don’t want to lose my kitchen cred. I opted for lightly sweetened whipped cream and toasted coconut. What I didn’t love is the meringue, which is very traditional on key lime pies. I loved the idea of this recipe–a graham cracker crust with a layer of coconut cream topped with tangy key lime pie filling. This week’s delectable Tuesdays With Dorie recipe, Florida Pie, was chosen by Dianne of Dianne’s Dishes. And of course, I adore key lime anything. You can make the butter weeks ahead and keep it refrigerated.If you have been a reader here for awhile, you know that I love lime and coconut–together or apart. ![]() Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth discard the solids and reserve the liquid. Lower the heat and simmer until most of the solids fall to the bottom of the pan the bubbling will have subsided. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don’t worry - the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. ![]() The mixture is similar to frangipane, but not like any I’ve ever tasted - it’s completely original and wonderfully good. It’s got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. ![]()
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