CARIBBEAN KEY LIME PIE
Make and share this Caribbean Key Lime Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1 pie
Number Of Ingredients 11
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.
Nutrition Facts : Calories 3858.6, Fat 223.3, SaturatedFat 169.7, Cholesterol 802.6, Sodium 998, Carbohydrate 411.5, Fiber 32.8, Sugar 359.9, Protein 78.1
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