Florida Pie

This delicious dessert is Dorie Greenspan’s take on key lime pie with a traditional condensed milk-lime juice filling, topped with fluffy meringue. What sets it apart is a hidden layer of chewy coconut goodness beneath the filling. Coconut is also supposed to be added to the meringue but I forgot when it came time.

The components are easy to make - and Dorie says you can use a store-bought crust so it must be okay - and there is a little waiting time while things bake or chill, but the most taxing part of the entire recipe is squeezing the juice from those wee limes!

You're instructed to freeze the finished pie a maximum of 3 hrs before serving but I’ve made a similar dessert that can be kept frozen for weeks (well wrapped of course) so I made the pie the day before and kept it in the freezer until 1 hour before serving without having any quality issues. It sliced easily with a warmed knife while still partially frozen.