Caribbean Black Bottomed Key Lime Pie Recipes

BLACK-BOTTOM KEY LIME TART

Steps:

• Heat oven to 350°F. In food processor, place flour, butter, powdered sugar and salt. Cover; process, using quick on-and-off motions, until dough forms a ball. Press dough firmly and evenly in bottom and up side of ungreased 10-inch tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned. Cool completely, about 20 minutes.
• Place chocolate chips in small bowl. In small saucepan, heat 1/2 cup whipping cream over medium heat just until hot. Pour over chocolate chips; let stand 2 minutes. Gently stir until smooth. Pour into partially baked crust, spreading to edge. Refrigerate 30 minutes or until firm.
• In medium bowl, mix condensed milk, egg yolks, lime juice, lime peel and food color with whisk until blended. Pour filling over chocolate layer.
• Bake 20 to 22 minutes or until center is set. Cool completely in pan on cooling rack, about 2 hours. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Garnish with whipped cream and lime slices. Store covered in refrigerator.

CARIBBEAN KEY LIME PIE

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.

ROYAL CARIBBEAN CRUISE KEY LIME PIE RECIPE - (5/5)

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.

CATAHOULA'S KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
• For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully). Pour into pie crust.
• Bake at 350 degrees for 35 minutes or until firm.
• Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.

FRESH LIME PIE (BRITISH VIRGIN ISLANDS)

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.