Caribbean Key Lime Pie Recipes

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:

• 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:

• 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:

• 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.