Recipe for cooking caribbean key lime pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Caribbean Key Lime Pie

2 (3 1/2 ounce) cans flaked coconut
2 egg whites
1/4 c. superfine sugar

To prepare crust, place coconut in thin layer on 2 (10 x 13-in.) baking sheets. Toast coconut at 350 degrees F for 10 mins. or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.

Meanwhile, reduce the oven temperature to 250 degrees F.

In sm. mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved. Fold in cooled coconut. Press this mixture into greased 9-in. pie place and bake for 7 mins. until set. Remove from oven and let cool.

Filling
1 (14 ounce) can sweetened condensed milk
1/2 c. fresh squeezed Key lime juice
1 tsp. freshly grated Key lime rind
1 Tbsp. dark rum
1 c. sour cream
3 egg yolks

Blend together sweetened condensed milk, lime juice, lime rind and rum in lrg. mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well. Pour into cooled crust. Swirl meringue over top of filling. Bake at 350 degrees F for 20 mins. or until meringue is nicely browned. Cool, then chill at least 30 mins. before serving.

Meringue
3 egg whites
6 Tbsp. sugar

Beat egg whites in lrg. mixing bowl until soft peaks are formed. Gradually beat in sugar until whites are stiff, but not dry, making sure the sugar is dissolved.