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



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