Tuesday, May 13, 2008

My first Tuesday with Dorie!

This is my first week participating in a baking group called Tuesday's with Dorie. It's a group of internet food bloggers who all own Baking: From my home to yours by Dorie Greenspan, and choose a recipe to bake and blog each week. I love to cook, but am not the best baker so I thought this would be a good way to practice some skills. After looking through the cookbook, I think this will be a challenge for me because I am a tiny bit particular (but getting better!) about what I eat. Take for example the choice for this week, Florida Pie. I was thinking key lime deliciousness, but Dorie adds the hated coconut to her pie. I was just going to make it as the recipe stated and bring it to work, but I really want to taste what I slave over so I decided to modify it a bit instead. So here is my version of Florida Pie, with raspberry instead of coconut. And whipped cream instead of meringue.



Florida Pie, adapted from Dorie Greenspan

Graham cracker crust (2 cups of graham cracker crumbs mixed with 4 tbsp. melted butter and pressed in the bottom and sides of pie pan)
1 1/3 cups heavy cream
1/2 cup seedless raspberry jam
4 large egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
cool whip, or fresh whipped cream
fresh rasperries to garnish


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 jam 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 raspberry 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 remaining juice, again mixing until it is blended. Spread the raspberry 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.

Right before serving, top pie with whipped cream and fresh raspberries.


My key lime guts, after being juiced (I needed a lot of key limes for 1/2 cup of juice)



My first homemade graham cracker crust...so easy



Added the raspberry cream



Key lime on top



Delicious

31 comments:

Melissa said...

Welcome! The raspberry filling looks great!

Heather said...

Welcome to the group! Great idea with the raspberry cream! Looks delicious!

Gretchen Noelle said...

I just could get past the idea of not liking the coconut that I just never thought to do anything else with it. The raspberry looks perfect with the lime! Great job! Welcome to TWD!

rainbowbrown said...

Welcome! This honestly is the thing to participate in to build baking skills. Seriously. And I dig the raspberry idea, what a good flavor combination.

kim said...

welcome and great job! i love the raspberry idea, yummy combo

amanda. said...

Yum! I bet the raspberry was delicious! Welcome to the group!

steph- whisk/spoon said...

that is such a great idea, and a great combination! i bet it was delicious! good on ya for signing up to improve your baking skills--tweaking recipes to suit your tastes is a skill in itself, so you are well on your way!

~Kimberly said...

Raspberries! YUM! Great job! Welcome to TWD...i've been on a few weeks now, and I love it!

Engineer Baker said...

Raspberry cream sounds delicious - great idea!

Jess said...

Welcome! I love coconut, but raspberry-lime is a great idea for next time!

ostwestwind said...

Welcom to TWD, raspberries were a good idea!
Ulrike from K├╝chenlatein

Lori said...

good combo I just love raspberries with limes!

Carrie said...

Congrats on your first Tuesday! Welcome! :)

mimi said...

welcome to your first TWD! love the raspberries, i'm sure it tasted great with the lime!

Peabody said...

I bet the raspberry was awesome with it!

Bridget said...

Good for you for deciding to change it up! That's one of the advantages of TWD - the only requirement is that you use the book, even if it's only as inspiration. I think you'll become a much better baker by challenging yourself to alter recipes so that you'll like them. Plus, it's no fun to make something you're not going to eat!

Robin said...

Great idea with the raspberry filling! welcome to TWD, I have had great fun with it so far!

Amy said...

Welcome to TWD!! Love the raspberry idea!

Christine said...

Welcome to TWD! Great idea with the raspberry cream! Looks deelish!

CB said...

Mmmm raspberry cream. Yum! Welcome to TWD! Great job! :)
Clara @ I♥food4thought

Bumblebutton said...

Great idea with the raspberries, and really nice looking, too! Welcome!

Natalie said...

Welcome! Great start :)

Hmmm... I bet that tasted fantastic with the raspberry layer!

The Food Librarian said...

Welcome! The raspberry layer is very creative and delicious!

Mevrouw Cupcake said...

Welcome aboard! I love your creative substitutions, anything with raspberries is all right by me!

Dianne said...

It looks great! Welcome to TWD. :)

Jayne said...

Excellent job! I love your raspberry substitution. Welcome to Dorie. (Oh - and //lime guts// - hahahaha!)

Julius said...

Welcome to TWD!

Looks great.

Julius from Occasional Baker

javagirlkt's cookin' said...

this looks PHENOMENAL!! :)

Aardvark Cakes said...

Hi welcome to TWD! How cool are you substituting with raspberries on your first mission! I will def be trying! Hx

Linda said...

Really like your improvisation with the raspberry cream...i really like the color contrast!

Jaime said...

wow i love the idea of raspberry in this dessert! :) welcome to TWD!