Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Caribbean Key Lime Pie
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- #40396
This Caribbean-style key lime pie recipe is perfect for summer. It combines the tropical flavors of lime, coconut, and rum to create a pie that is always a hit.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Coconut Crust
7 ounces flaked coconut
2 egg whites
1/4 cup superfine sugar
Key Lime Filling
1 can (14 ounce size) sweetened condensed milk
1/2 cup freshly squeezed Key lime juice
1 teaspoon freshly grated Key lime rind
1 tablespoon dark rum
1 cup sour cream
3 egg yolks
Meringue
3 egg whites
6 tablespoons sugar
directions
Preheat the oven to 350 degrees F. Grease a 9-inch pie pan.
Place the flaked coconut in a very thin layer on two baking sheets. Place the sheets in the oven and bake for 10 minutes at 350 degrees, stirring frequently, until the coconut is toasted. Watch it carefully so it doesn't burn.
Remove the baking sheets from the oven and set the toasted coconut aside to cool.
Reduce the oven temperature to 250 degrees F.
Place the egg whites in a small mixing bowl and beat until stiff peaks form. Slowly beat in the sugar until dissolved. Fold the coconut into the egg mixture.
Press the coconut mixture into the greased pie pan. Place the pan in the oven and bake at 250 degrees F for 7 minutes, or until light golden brown and firm. Remove the pan from the oven and let it cool while you prepare the filling and meringue.
Increase the oven temperature to 350 degrees F.
Combine the sweetened condensed milk, lime juice, lime rind, and rum in a large mixing bowl. Beat on medium speed with an electric mixer for 2 minutes.
With the mixer running, add the egg yolks one at a time, beating well after each addition. Add the sour cream and beat for 1 minute, scraping down the sides of the bowl as needed.
In another mixing bowl, beat the egg whites with an electric mixer (make sure to use clean, dry beaters) on medium speed until soft peaks form. With the mixer running, add the sugar and mix until the egg whites are stiff and the sugar has dissolved.
Pour the lime filling into the cooled pie shell. Spread the meringue topping over the filling, swirling it decoratively with a spatula.
Place the pie pan in the oven and bake at 350 degrees F for 20 minutes or until the meringue is browned.
Remove the pan from the oven and let cool completely, then place in the refrigerator for at least 30 minutes before serving.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 18, 2008
This pie was really good and not too difficult to make. To give it a little extra caribbean flavor and oomph I added sliced almonds to the coconut and toasted them together. Really yummy. A big hit at the last fish fry.