Caribbean Key Lime Pie Recipes

Steps:

• To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
• Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
• Stir frequently, and watch carefully.
• Remove from oven and let cool.
• Meanwhile, reduce the oven to 250 degrees.
• In small 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-inch pie plate and bake at 250 degrees for 7 minutes and set. Remove from oven and let cool.
• To make filling:
• Blend together sweetened condensed milk, lime juice, lime rind and rum in large 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 in 350 degrees oven 20 minutes or until meringue is nicely browned.
• Cool, then chill at least 30 minutes before serving.
• To make Meringue:
• Beat egg whites in large mixing bowl until soft peaks are formed.
• Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Steps:

• Combine milk and egg yolks. Gradually add lime juice and mix thoroughly. Pour into crust, bake 8-10 minutes @ 350 - don't allow to brown. Chill 2 hours. Serve with Whipping Cream.

Steps:

• Remove the seeds and coarsely mash the Papayas.
• Now add the lime juice, zest, cinnamon and the orange extract.
• Fold in the sugar and flour.
• Now beat the egg whites together until they are stiff then fold into mixture.
• Finally, bake for at least twenty five minutes until the top is brown. Serve.
• warm or cold.

Steps:

• Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed.
• Add the eggs, one at a time, beating well after each addition.
• Add the cooled chocolate, coffee powder, and rum flavoring, blending well.
• Stir in the flour and the chopped walnuts and turn into the unbaked pie shell.
• Arrange the walnut halves in a circle around the edge of the pie.
• Bake in a preheated 350 degree F. oven for 20-25 minutes or until set around the edge.
• Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
• Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
• Add the lime juice and rind and pour over the crust. Set aside.
• Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
• Spread the egg whites gently over the lime filling.
• Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.

Steps:

• Using a microplane zester, remove zest from limes and set aside.
• Squeeze and strain juice from limes into a small bowl and set aside.
• Heat the water in a saucepan until steaming (do not boil).
• Whisk in the flour, cornstarch, salt, and 2 cups sugar.
• Cook, stirring constantly, until lightly thickened.
• Separate egg white from egg yolks and set each aside.
• Whisk together the egg yolks with the lime zest and vanilla.
• Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
• Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
• Quickly stir in the lime juice, butter, and heavy cream.
• Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
• In a large mixing bowl, beat egg whites until very stiff.
• Fold beaten egg whites into lime mixture, stirring gently until blended.
• Spoon mousse into 4 large wine glasses or dessert dishes.
• Sprinkle each dessert with about 1 tbsp shredded coconut.
• Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
• Dip lime slices into granulated sugar, if desired, and shake off excess.
• Twist cut sides of lime into two opposite directions and lay on top of mousse.
• Chill for 2-3 hours or until firm and set, before serving.