Florida Pie with Pecan Crust
Recipes Desserts Holidays Seasonal cooking
Description
This is an amazing pie with a fabulous pecan crust. It will go fast, so make sure that you save a piece for yourself!
Ingredients
1 9-inch pecan crust, ingredients are next 6 ingredients: (use a store-bought crust)
2 c.pecans
4 soft dates, pitted
1 T. maple syrup or agave nectar
1 t. vanilla
1 t. sea salt
1 T. coconut oil
1 1/3 c. heavy cream
1 1/2 c. shredded sweetened coconut
4 large eggs, separated
1 14-oz. can sweetened condensed milk
1/2 c. fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 c. sugar
Directions
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9 inch pie crust:
Soak dates in ½ cup water for 5 to 10 minutes or until soft. n a food processor, chop the pecans, leaving some large pieces. Add dates and the rest of the ingredients. Pulse until well-combined, but still a bit chunky. Be careful not to overprocess.
Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
Pie:
Put cream and 1 cup coconut in a small saucepan; bring to a boil over medium-low heat, stirring almost constantly. Cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape coconut cream into a bowl and set it aside while preparing 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 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 coconut cream in the bottom of the graham cracker crust, and pour over the lime filling. Bake pie 12 minutes. Transfer pie to a cooling rack; cool for 15 minutes, then freeze pie for at least 1 hour.
Pie with Meringue:
Put 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking the whole time, 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 spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread 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 pie to the freezer from 30 minutes to 3 hours before serving.