Lindas Puerto Rican Lime Pie Recipes

Steps:

• Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl.
• To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack.
• Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.

Steps:

• Prick bottom of pie shell to prevent a dome from forming.
• Bake pie crust until golden brown.
• Cool.
• In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
• Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
• Mix gently.
• Add the lime juice and gently stir until completely mixed.
• Refrigerate for 2 hours.
• After the crust has completely cooled, pour in the filling.
• If desired, whip more of the cream and cover the top of the pie with a thin layer.
• Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
• Keep the pie refrigerated until served.
• A few times, I have rolled pecan chips into the unbaked crust.
• People loved the added texture and flavor of the pecans.

Steps:

• Cream butter and sugar, and beat in eggs, one at a time.
• Add melted chocolate, coffee and rum extract.
• Add flour and walnut pieces, and mix.
• Pour into unbaked pie shell.
• Top with walnut halves.
• Bake at 375F for 25 minutes.

Steps:

• Make 9" pie shell.
• Mix cracker crumbs, sugar, and cinnamon.
• Combine with butter and press into pie shell.
• Bake at 325 for 8 minute.
• Cool.
• Mix milk with egg yolk.
• Slowly add lime juice and mix well.
• Pour into pie shell.
• Bake at 350 for 20 minutes.
• Garnish with slivers of Key Lime.

Steps:

• shake with ice.
• it says strain into cocktail glass.
• i would serve with ice.

Steps:

• Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
• Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
• Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown.
• Cool fully in refrigerator before cutting.