Pecan Crust Florida Pie
Description
Although limes are green, Key Lime pie has a yellow filling because the juice from these limes are yellow. You can make this pie with a graham cracker crust, but it is fantastic with a pecan crust.
Ingredients
Pecan 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
Pie:
9 inch pecan crust
1 1/3 c. heavy cream
1 1/2 c. shredded sweetened coconut
4 large eggs, separated
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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Pecan crust:
Soak dates in 1/2 c. water 5-10 minutes or until soft.
In a food processor, chop the pecans, leaving some pieces. Add the dates and the remaining ingredients. Pulse until well-combined but still a little chunky. Do not overprocess.
Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
Put the cream and 1 c. coconut in a small saucepan; bring 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; set aside while preparing the lime filling.
Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat egg yolks at high speed until thick and pale. Reduce mixer speed to low; beat in 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 crust, and pour the lime filling over it.
Bake the pie 12 minutes. Transfer the pie to a cooling rack; cool 15 minutes; freeze the pie for at least 1 hour.
Meringue:
Put 4 egg whites and the sugar in a medium heavy-bottomed saucepan; heat over medium-low heat, whisking constantly, 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; beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 c. coconut into the meringue.
Spread meringue over the top of the pie; run pie under the broiler until the top of the meringue is golden brown.
Return pie to the freezer for 30 minutes or for up to 3 hours before serving.