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
Apricot Pie Recipe
Ingredients:
4 c of apricots; freshly sliced
1 c of white sugar
Nutmeg (ground)
1/3 c of flour (all-purpose)
1 Tbsp of juice (lemon)
Double crust (9-inch) pastry
Milk
Sugar, if needed
Instructions:
Toss sugar, nutmeg, flour along w/ apricots in mixing bowl. Sprinkle w/ juice then mix thoroughly. Press on pie pan (9-inch); add in filling. Next, roll the rest of the pastry for a lattice-crust.
Next, place it over the filling and seal then flute the edges. Then, brush w/ milk; sprinkle w/ sugar. With a foil, loosely cover the pastry edges. Bake over 375 deg F about 45 – 55 mins or ’til golden-brown.
>> Apricot Pie Recipe
Pineapple Cheese Pie Recipe
Ingredients:
16 oz of softened creamcheese
1 c of icing sugar
1/4 tsp of extract (almond)
1 tsp of extract (vanilla)
1 c of whipped cream
8 oz of pineapples; crushed
Graham-cracker crust
Instructions:
Beat creamcheese, extracts & vanilla together ’til smoothened. You then add the pineapples. Then pour this mixture into prepared crust. You whip the cream w/ sugar then pipe beautifully over pie prior to serving.
>> Pineapple Cheese Pie Recipe
Mock Orange Chiffon Pie Recipe
Ingredients:
1 regular pint of sour-cream
A can of sweetened milk (condensed, 14 ozs)
1 Cool WhipR (9 ozs)
1/4 c of orange drink (powdered)
A can of oranges (Mandarin, 11 ozs), optional
1 graham-cracker crust (9-inch), or
1 pie shell; baked
Instructions:
Combine the first four ingredients well then pour in to pie shell or crust. Well-refrigerate before it is served. Garnish w/ oranges if desired
>> Mock Orange Chiffon Pie Recipe
Crackling Coconut Cream Pie Recipe
Ingredients:
1/4 tsp of salt
3 Tbsps of cornstarch
1-2/3 c of water
14 oz of canned condensed milk (low fat or regular, sweetened)
4 pcs of egg yolks (large)
1/2 c of toasted of coconut flakes (sweetened)
1 pc of frozen pie crust; baked then cooled
1 tsp of vanilla extract
2-3 c of cream (whipped)
Additional coconut flakes
Mango sauce
Instructions:
Dissolve the salt and cornstarch with water. Add yolks, coconut, and condensed milk; cook above moderate heat till bubbly and thick, while constantly stirring. Take out from the heat then add vanilla; stir thoroughly. Pour onto the crust and let it cool.
Place inside the refrigerator, covered, for 3-4 hours till chilled. Spread the cream above the filling then sprinkle coconut. Serve along with mango sauce if preferred.
>> Crackling Coconut Cream Pie Recipe
Jim’s Key Lime Pie Recipe
Ingredients:
1 Graham-Cracker crust
2 medium cans of sweetened milk (condensed, Eagle)
3 eggyolks
1/4 tsp of oil (lime)
1 pack of gelatin (unflavored)
1 c of lime-flavored juice (Nellie and Joe’s Hey-West); separated
Instructions:
Combine yolks, oil & milk, blend well. Pour in 3/4 c lime-juice then set mixture aside. Have rest of lime-juice heated in your microwave ’til very hot.
You whisk gelatin onto heated juice, stir to avoid lumps. You add this mixture into filling using mixer set at high-speed.
Blend ’til everything is incorporated well then pour this over crust. Chill for 4 hrs ’til set. You add the topping & serve.
>> Jim’s Key Lime Pie Recipe
Florida Key Lime Pie Recipe
Ingredients:
14 oz of sweetened milk (condensed)
8 oz of cream cheese; softened
1/2 c & 2 Tbsps of juice (lime)
Instructions:
Combine condensed milk, cream cheese, and juice; mix thoroughly. Pour onto (8 or 9 inch) Graham crust. Place inside the refrigerator till chilled.
>> Florida Key Lime Pie Recipe
Lime Meringue Pie Recipe
Ingredients:
1.5 c of white sugar
1/3 c of cornstarch
3 pcs of eggs; whites separated from yolks
1.5 c of water
1/4 c of juice (Key-lime or regular-lime)
1 small drop of food color (green), optional
1/4 tsp of cream-of-tartar
1/2 tsp of vanilla flavor extract, optional
1 graham-cracker crust (6 ozs)
Slices of lime, to garnish
Instructions:
Preheat the oven (350 deg F). Stir cornstarch and 1 c of sugar together in medium-sized saucepan. Then, stir yolks and water in ’til smooth. Then, cook at medium-stove heat, constantly stirring, ’til mixture will boil.
Reduce the heat then cook for a minute; take out of heat. Stir juice w/ the food color, if preferred, ’til well-blended. Put it aside.
Meanwhile, beat the whites w/ cream-of-tartar over high-speed in separate bowl ’til foamy. Then add 1/2 c of sugar, one Tbsp every time, constantly beating ’til whites become glossy, forming soft-peaks and sugar dissolves. Beat vanilla flavor extract in, if preferred.
Pour the filling onto crust. Then, spread the meringue onto filling. Start w/ little amounts over the edges; seal all of the crust. Cover the pie w/ the last meringue and evenly spread in nice swirls.
To finish, bake about 12 – 15 mins ’til peaks turn lightly brown. Cool to room-temperature. Garnish w/ slices of lime, if preferred.
To bake pie in a microwave instead of a conventional oven, prepare graham-cracker crust into microwaveable pie glass pan (8-inch). In microwave-safe bowl, mix cornstarch and 1 c of sugar together. Stir yolks and water in ’til smooth. Next, cook at high-power and stir every two mins, for 6 mins or ’til mixture will boil.
Stir juice in w/ the food color, if preferred, ’til blended well; set it aside. Meanwhile, beat the whites w/ cream-of-tartar, vanilla and sugar. Pour filling to the crust and spread the meringue on it, the same way as it is prepared in earlier method of baking.
Cook at high-power for 3 – 3.5 mins. Rotate a quarter-turn every min, ’til tip of knife comes clean when taken out after inserting horizontally. Cool to room-temperature. To finish, garnish w/ slices of lime , if preferred.
>> Lime Meringue Pie Recipe
Key Lime Pie Recipe
Ingredients:
15 ozs of sweetened milk (condensed)
1 Tbsp of rind (Omani lime); grated
1/2 c of juice (Omani lime)
2 yolks of egg; beaten slightly
1/4 tsp of salt
Instructions:
Preheat the oven (350 deg F). Beat 2 whites along w/ 2 Tbsps of sugar to create meringue. Meanwhile, combine all the ingredients on low stove heat into saucepan; then stir ’til it thickens. Pour in to baked pie crust then cover w/ meringue. To finish, bake about 10 – 15 mins or ’til meringue turns lightly brown.
>> Key Lime Pie Recipe