FNCCC Week 12 - Danny Boome

This week's featured chef is Danny Boome, host of Food Network's Rescue Chef.

I chose the Lime in the Coconut Pie as I still had a few limes that needed to be picked and used. It was great! It will go on my list of "things to do with limes" that I desperately need each season. It was an easy pie to make and the lime really pops! Our oldest daughter liked it a little, middle daughter had to spit her bite in the trash (didn't like the coconut) and the baby LOVED it. Apparently my husband also thought it was a big hit because I found the empty pie plate in the sink the next morning.

Lime in the Coconut Pie
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC

Ingredients
1 prepared frozen 9-inch pie crust (I am not a huge fan of pastry crust so made a graham cracker crust with butter and applesauce)
1 tablespoon grated lime zest
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 4 to 5 limes)
3 tablespoons coconut rum (I didn't have any so omitted this)
1/2 cup sweetened coconut flakes, divided
1 cup heavy cream (I also used a little powdered sugar and vanilla in my whipped topping)
3 thin slices lime, for garnish (um, garnish at home just gets in the way of eating :) Maybe this is why I don't have very good pictures)
Directions
Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.

Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut. (I might have used, ahem, a *tad* bit more coconut than the recipe called for)

Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. (Mine didn't take anywhere near this amount of time....maybe closer to 10 minutes.)

When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

After making the filling I just couldn't get the sticky feeling off me. I kept wiping it off and it kept coming back. I finally realized that the filling was all over the back of the baby's head. Don't ask. I have NO idea. She really like it though.

So what did YOU cook? Next week is Thanksgiving (gasp, already?) so we are going to take a break. In case you want to jump ahead, here is the schedule for December:

Dave Lieberman - #13 post December 2, 2009 - he has over 225 recipes!

Duff Goldman - #14 post December 9, 2009 - no recipes, decorate a cake or cupcakes and post!Ellie Krieger - #15 post December 16, 2009
Emeril Lagasse - #16 post December 23, 2009

George Duran - #17 post December 30, 2009

If you ever add anything to an previous chef's post, let me know and I'll make everyone aware.

And from Challenge member Rebekah:

Hi Sarah and everyone!I am quite far behind the rest of you who are doing this Challenge, but at least I am still here! So take a step back in time to Brian Boitano's recipes. :) I chose to do his Coq Au Vin-guine recipe which is an Italian twist on the classic French dish, Coq Au Vin ("cock with wine"). Please read all about my cooking experience by visiting my blog, Sabbath Supper. Thanks a bunch!Rebekah