Caribbean Key Lime Pie Recipe

Caribbean Key Lime Pie Recipe

Ingredients:

3 & 1/2 cans of desiccated coconut
1/4 c of sugar (superfine)
2 large eggwhites
14 oz of sweetened milk (condensed)
1/2 c of freshly-squeezed key lime-juice
1 tsp of freshly-grated key rind of lime
1 Tbsp of rum (dark)
1 c of sourcream
3 large eggyolks
3 large eggwhites
6 Tbsps of sugar (granulated)

Instructions:

Layer coconut in 10×13″ flat bake sheets. Have them toasted at three hundred fifty degrees Fahrenheit for about 10 mins ’til golden-browned, stirring frequently. Remove it from oven & allow to cool.

Adjust oven temp to two hundred fifty degrees Fahrenheit.

Separately beat eggwhites ’til stiffened peaks form then gradually add sugar ’til dissolved completely. Fold the coconut in. You press mixture onto buttered 9″ pie pan then have it baked for about 7 mins ’til set. Cool.

Combine milk, rind, rum & juice in bowl. You beat yolks in. Add sourcream gently then mix thoroughly. You pour mixture onto cool crust. You swirl the meringue all over filling’s top.

Then bake again at three hundred fifty degrees Fahrenheit for about 20 mins ’til meringue turns brown then cool & chill for half an hour prior to serving.

You beat eggwhites in another bowl ’til soft-peaks form then add sugar gradually, beating ’til stiff & sugar dissolves completely.

>> Caribbean Key Lime Pie Recipe