Part 2: You put the lime in the coconut...

and burn it all up!





Yep, I burned my meringue. But, I'm getting ahead of myself. While this recipe, chosen by the lovely Diane at Diane's Dishes, seemed easy I had some issues. Here is a list of things I learned:



1. If you decide to cheat and use a store bought crust, do NOT try to put it into your own pie pan. No one will think you actually made that crust and most likely, your crust will not fit into your home pie plate and will end up looking like this:





2. If you decide to be "authentic" and use key limes, for the love of all things citrus, USE a lime juicer/press thing. Do not think that you can use a regular juicer contraption. The limes are tiny, don't fit and you could end up squirting yourself in the eye (twice). Also, you could possibly spill all the lime juice and have to start over squeezing the tiny little suckers until they release their precious 1/1000 cup of juice. Don't ask me how I know this.

3. When you put the meringue under the broiler, do not let your husband distract you by singing his own version of MMMBop at the top of his lungs. You might just burn your meringue to all heck. Just a suggestion...

Overall, this pie was easy though I was trying to hurry and made some errors. Oh well, we all get busy and make mistakes. I'm also not a coconut fan. In fact, I hate it. So, I added the coconut to the the cream but skipped it in the meringue. I think it was the perfect compromise! The pie was yumola - even with the coconut. I realized I like the taste of coconut but the texture is what is weird to me.

I think I might use coconut milk next time instead of coconut, though hubs says I should make it just like that, again. He loved it and gave it a good solid "A".

Head on over to TWD to see what how our other bakers fared this week.

Yes! I made it in by midnight Tuesday. I rock!