Florida Pie(well, more like cake)…
When this weeks Tuesday’s with Dorie pick from Dianne of Dianne’s Dishes was Florida Pie, I was happy yet sad at the same time. See Florida Pie is pretty much Key Lime Pie…and we all know I love that. The only thing is, if you read this blog you know that I just made Key Lime Pie. And I don’t really like repeaters.
I thought of different ways to make the pie and it just wasn’t doing it for me. I knew that I wanted to make the key lime filling. I knew I wanted some sort of graham cracker element. I needed coconut since that is what helps make this different from regular key lime. And I knew I needed meringue but that I wanted it in cookie form.
I originally thought of a deconstruct(like the photo below). But I am just not really a fan of those desserts for some reason. They seem cold to me…and not like ice cream cold, more like mean boy that tells you that you DO look fat in those jeans cold.
So back to thinking I went. I decided to see if I could make a genoise using graham flour. I was afraid it would be a little to heavy but it turned out beautifully(yay!). I then decided instead of filling the cake I would thin out the filling and make it more of a glaze. I didn’t really need to do anything to the filling except give it a whirl in the Kitchen Aid once it had been baked, frozen and then refrigerated. Top it with some crushed up meringues and some shredded coconut and I had myself a tasty little dessert.
Sherry Yard and Nick Malgieri also spent their Tuesday with Dorie as they were the other “contributers” to my dessert.
I am sure lots of other TWD participants actually made the PIE. So if you are interested in that check out the Tuesday’s with Dorie website.
P.S. Don’t they look like the ghosts(Blinky, Pinky, Inky, and Clyde) from Pac Man days?
Graham Cake with Florida Key Lime Pie Glaze
Graham Genoise:
6 large eggs
1 cup sugar
4 ounces unsalted butter, melted
½ cup cake flour, sifted
½ cup graham flour
Preheat oven to 350F.
Grease and flour two 8-x-8-inch pans.
Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Combine the eggs and sugar in the bowl of our standing mixer and place it over the simmering water, creating a double boiler, being careful that the bottom of the bowl does not touch the water. Insert a thermometer. Whisk continuously until the temperature reaches 110F, 3 to 4 minutes.
Remove from the heat and transfer the bowl to a standing mixer fitted with a whisk attachment, or use a hand mixer. Whip on high speed for 5 to 8 minutes, or until the eggs are three times their original volume, are thick and pale yellow in color. Turn down the mixer and whip for 2 minutes to help stabilize the foam. On low speed, stream the warm melted butter into the batter and mix for 15 seconds until incorporated.
Add the flours to the foam all at once and fold it in carefully with a balloon whisk just until incorporated, maintaining as mush of the foam as possible.
Pour the batter evenly among the two prepared pans. Tap each pan lightly on the table three times to eliminate air bubbles. Then, using the same jerking wrist action you would use to throw a Frisbee, swing each pan around on the table so that the batter is forced up the sides of the pan. This will prevent a dome from forming in the middle of the cake.
Bake for 15 minutes. Switch the pans front to back and rotate them, then bake another 10-12 minutes more. Test the cake for doneness by lightly touching the top of it with a finger. The finger indention should spring right back into place. If it doesn’t, bake for another 5-10 minutes more. The cake is also done when it begins to pull away slightly from the sides of the pan.
Let cool on rack for 15 minutes, then invert onto the rack, remove pans and cool for at least 2 hours before using. Once cooled, cut out rounds using a cookie cutter.
Source: Adapted From The Secrets of Baking by Sherry Yard
Key Lime Pie Filling:
4 large eggs yolks
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
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 reaming juice, again mixing until it is blended.
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. Then place in fridge until needed.
Source: Adapted from Baking From My Home To Yours by Dorie Greenspan
The merignues were made using the recipe from the mushrooms for the Yule Log. I didn’t make them into mushrooms though and they were not dipped in chocolate. For the recipe go here.
To assemble:
Scoop pie filling out and place in the bowl of a standing mixer. Using a paddle attachment, beat until smooth. It will seem liquid like. That is okay, you want it to form more of a glaze then a filling.
Place Graham Genoise round on plate. Spoon or pipe filling over cake.
Garnish with crushed meringues and sweetened shredded coconut.
May 13th, 2008 at 12:45 am
Oh Yummy!! You never cease to amaze me! My pie looks relatively simple next to your beautiful creation! Well done! You certainly came up with something unique and I am in awe of your talents!
May 13th, 2008 at 1:03 am
oh sounds good! way to combine the contributions of a powerhouse pastry chef trifecta!
May 13th, 2008 at 2:00 am
Delicious! You are always very creative and make gorgeous looking things!
Cheers,
Rosa
May 13th, 2008 at 2:14 am
Brilliant! I love your idea! Cute little things!
May 13th, 2008 at 2:42 am
You can always come up with these kind of repeaters dear Pea. From you they are always scrumptious to the last bite.
May 13th, 2008 at 2:51 am
Wow! Just wow, what a great idea!
Ulrike from Küchenlatein
May 13th, 2008 at 3:39 am
Love this interpretation. Great job!
May 13th, 2008 at 4:40 am
Score for a pacman reference! Very creative way to get around doing key lime pie twice!
May 13th, 2008 at 4:47 am
I love the cake idea! Brilliant!
May 13th, 2008 at 5:02 am
I love the cake idea! Here in Florida, Key Lime Pie is something you have to have really every summer. But I get tired of having the same things all the time.
I love this idea of a Key Like Pie Cake version. I’ll have to try this.
May 13th, 2008 at 5:02 am
Never would have come up with using the filling as a glaze. D loves key lime pie so much that I bet he’d go wild over using it on a cake! You are so frigging brilliant.
May 13th, 2008 at 5:17 am
Your cake/ghost/pies are really creative, good work!
May 13th, 2008 at 5:33 am
Lovely! What a wonderful way to enjoy all the flavor components. You are amazing!
May 13th, 2008 at 5:35 am
Girl I don’t know how you do what you do but you definetly have a unique creative mind that makes us all think out side the box!! You continue to amaze us, thank you for stopping by!
May 13th, 2008 at 5:55 am
Great interpretation of the recipe! Thank you for the birthday wishes
May 13th, 2008 at 6:09 am
OK, could you kick any more a@#????? You are so dang amazing!!! My hero!
Carrie
May 13th, 2008 at 6:28 am
These look amazing! You are sooo creative! Hx
May 13th, 2008 at 6:31 am
very creative! I love it!
May 13th, 2008 at 7:00 am
Yes to pacman!
May 13th, 2008 at 7:03 am
pie, cake, what’s in a name?! these little cuties look great! always love what you come up with for TWD!
May 13th, 2008 at 7:07 am
yum! Great job! As always your pics have my mouth watering!
May 13th, 2008 at 7:16 am
ha..haa.. they do look like ghosts but they look yummy none the less. I’ve said this before but you do have a knack making the gooey stuff look so appetizing!
May 13th, 2008 at 7:27 am
Ooo what an excellent twist. I’ve been really wanting to try a graham cake (though I was thinking of making smore cupcakes).
May 13th, 2008 at 7:29 am
Ah yes, you DID just make a Key Lime Pie… but hey, I KNEW you’d come up with an innovative dessert to avoid monotony, yet still follow the theme for this most recent Tuesday’s with Dorie event. Looove the sound (and looks!) of that Graham Cake with Florida Key Lime Pie Glaze (and yes, they do look like ghosts, haha!).
May 13th, 2008 at 7:37 am
I have sent you an award, ’cause I think you are uber-talented….
Check my site for details.
May 13th, 2008 at 7:50 am
Your interpretation of this pie is amazing! I wish I was as creative as you! Your creations never cease to amaze me!
May 13th, 2008 at 8:05 am
Great idea!
May 13th, 2008 at 8:16 am
Looks delicious!! Great job.
May 13th, 2008 at 9:02 am
The graham genoise was a great idea! I’ve been holding onto a recipe for a cake that uses finely crushed graham crackers, but haven’t gotten around to making it. Your recipe sounds better.
May 13th, 2008 at 9:09 am
This looks like such a fantastic idea and sounds amazing!
May 13th, 2008 at 9:47 am
I dunno, I think the deconstructed pie looks cool - or maybe it just photographs well.
May 13th, 2008 at 10:23 am
i love the deconstruct…hahaha…does that mean i look fat in my jeans?!?!
fab idea…cake with glaze.
May 13th, 2008 at 10:34 am
Very creative! And the bit about “mean boys who say DO say you look fat in those jeans” made me laugh out loud!
May 13th, 2008 at 10:43 am
Is that some kind of baking blasphemy to turn a pie into a cake? Thats like calling a muffin a cupcake right? haha. Me tease. Love your cake-pie. Looks divine.
Clara @ I♥food4thought
May 13th, 2008 at 11:46 am
I love any dessert with graham crackers. What can I say? I’m a big kid at heart.
And coconut? Ah, yes. That makes it grownup. Very clever, Peabody.
May 13th, 2008 at 12:59 pm
yummmm~! Looks so great. I love that soft yellow color too. So pretty for a spring dessert.
May 13th, 2008 at 1:34 pm
You are a rock star!!! Your non-pies look scrumptious!
May 13th, 2008 at 2:55 pm
I love how creative you got with this! It looks like a wonderful combination of recipes. Beautiful job as always!
May 13th, 2008 at 4:26 pm
What can I say. Everything you do is excellent!
May 13th, 2008 at 4:30 pm
I am super stoked to try out your version, sounds so yummy!
May 13th, 2008 at 5:31 pm
Oh, I like all the different textures :). I think I’d actually prefer this to the pie any day!
May 13th, 2008 at 6:37 pm
What a clever way to tweak the recipe! It looks just lovely!
May 13th, 2008 at 7:55 pm
every week I am amazed at your creativity and ingenuity. You did it again! It looks amazing!
May 13th, 2008 at 9:02 pm
Sounds perfectly wonderful! I laughed about the Pacman ghosts — it’s true! hehe. I feel the same away about deconstructs.
May 13th, 2008 at 9:16 pm
Very creative! And yes..they do remind me of the pac man ghosts!! Too funny
May 13th, 2008 at 10:35 pm
How beautiful and creative! Love the pacman ghosts!
May 13th, 2008 at 10:49 pm
Your idea looks lovely and delish. I think I would prefer this to the original, much lighter.
May 13th, 2008 at 10:53 pm
Cute idea!
May 14th, 2008 at 1:53 am
This is a very elegant plating to a great dish! Your up close and personal shot is sooooo drool worthy! It’s getting late here in California and I should get to bed, but your post has made my stomach grumble! Time for a quick 2am snack!
May 14th, 2008 at 4:55 am
Yummy!
May 14th, 2008 at 6:13 am
Very creative. Looks delicious!
May 14th, 2008 at 7:24 am
What a great idea - your Florida cake looks delicious! I’m so impressed!
May 14th, 2008 at 7:28 am
Looks lovely- great job!
May 14th, 2008 at 8:00 am
You are a baking genius! This looks like the perfect riff on a Key Lime Pie that’s non-pie.
May 14th, 2008 at 8:42 am
Lovely, wonderful interpretation. Great photos!
May 14th, 2008 at 9:33 am
Wow…you definitely get the award for most creative! I would love to taste these!
May 14th, 2008 at 9:34 am
It’s the same only different! I love what you did here.. all the same wonderful flavors in different textures.. perfect! You never cease to amaze me with your wonderful mad skillz in the sweets department, my love!
xoxo
May 14th, 2008 at 10:06 am
I am sure they are as delicious as they are beautiful!
May 14th, 2008 at 10:19 am
Well, as always you awe me Peabody. There will just never be the same ol same ol with you!
And yes they do bring back the PacMan Days!!
May 14th, 2008 at 1:26 pm
what an awesome take on florida pie!
May 15th, 2008 at 5:32 am
Aren’t you a genius? You always come up with wonderful looking solutions for the recipes, Pea.
May 15th, 2008 at 6:23 am
I love the idea of a graham genoise!!! So inventive!
May 15th, 2008 at 8:12 am
This is pure genius! A graham genoise - wow.
I love the deconstructed components.
Beautiful, as always.
Julius from Occasional Baker
May 15th, 2008 at 9:04 am
I rather like the deconstruction! It looks great (and you DO look great in those jeans, so tell the mean boy to stuff it). You’re such a hoot.
May 15th, 2008 at 11:05 am
this is breath taking. you’ve done an amazing job of making this ‘new’. being from florida key lime pie seems kind of old hat, but this is not only beautiful, but really creative and fun. great job!!
May 16th, 2008 at 10:05 pm
wow, i love your take on this dessert! you are so creative. you should try the recipe as written, if not for your blog, just for your palate
i really enjoyed it!
May 20th, 2008 at 5:13 am
A creative entry from you, as usual!
May 27th, 2008 at 12:02 am
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