So I'm making a lime 'curd' pie. It's a Dorie Greenspan. I have never used sweetened condensed milk, so this is an adventure for me. But look at the

last line. Is there a comma missing?

Florida Pie
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

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 or a silicone mat.

Put the cream and 1 cup of the coconut 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 coconut 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 coconut 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.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
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This seems like a lot of freezing for a pie that takes a while to make anyway. So is it:

Return the pie to the freezer for at least another 30 minutes or for any amount of time including weeks and weeks, and pull it out 3 hours before you serve it.

or

Return the pie to the freezer for another 30 minutes or for up to 3 hours and no more. And then does it take 3 hours to reach serving temp?

I think if there were a comma after 3 hours, I would read it as no more than 3 hours of freezing.

AARGH I've been spending half my time editing law papers and am used to tricky wording. This one has me puzzled.

Marg CDN said:

fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk

Click to expand...

Marg, this additional text was in another post for the recipe:

1. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Serving and storing notes:
If the pie has been frozen long enough to be firm, let it sit at room temperature for about 30 minutes. You want it to be cold but not frozen. Serve with espresso—dark and strong. Covered and kept away from foods with strong odors, the pie can be refrigerated for about 8 hours.

So I think you freeze it first to set the filling before it goes under a broiler, then you refreeze it to get it to the right cutting consistency. I think the 3 hours is max because she says you don’t want it frozen solid.

Oddly, I think 4 eggs would set it up quite nicely without all the freezing time…but she’s Dorie and I’m not.

You are right, oh Queen of Curd. It set up beautifully without freezing. But it's in the freezer now, for tonight's dinner; I thought it would be a fine finish to haddock with charmoula. I actually snitched a piece last night to be sure it would be okay (and other reasons). I won't make it again. I think I am too fond of 'real' curd. But the coconut in the meringue is a can-make-again.

Such confusing composition though. Thanks for your perusal through other sources.

Oh haddock. How I miss you.

But not enough to pay $39.99/lb.

I feel the same way about king salmon. It’s king salmon or nothing. And at these prices it’s nothing.

I was spoiled by a dad who liked to go fishing.