Caribbean Key Lime Pie Recipes

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.

CARIBBEAN PAPAYA PIE

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.

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.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

KEY LIME MARGARITA PIE

Steps:

• Combine pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Whisk next 3 ingredients in large bowl until blended. Stir in 2-1/2 cups COOL WHIP; pour into crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving to soften slightly. Top with remaining COOL WHIP.

CLASSIC KEY LIME PIE

Steps:

• Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
• Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
• Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.