Rum Coconut Key Lime Pie Recipes

RUM-COCONUT KEY LIME PIE

Steps:

• To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate.
• Cover and chill 30 minutes or several hours.
• To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth.
• Add in lime juice and rum; stir to combine.
• Pour filling into crust.
• Sprinkle evenly with coconut.
• Cover and chill at least 12 hours or until set.

COCONUT-KEY LIME PIE

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
• In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

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.

RUM-COCONUT-KEY LIME PIE

Steps:

• 1. Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.2. In large bowl, combine sweetened condensed milk and cream cheese beat until smooth and fluffy. Add lime juice and rum extract mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.TIP:* To toast coconut, spread on cookie sheet bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 40 mg 13% * Sodium: 240 mg 10% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat

KEY LIME PIE COCKTAIL RECIPE BY TASTY

Steps:

• In a small, shallow dish wide enough to fit the rim of a martini glass, mix the crushed graham crackers with the toasted coconut flakes. Wet the rim of 2 martini glasses with the Key lime wedge. Dip the rims of the glasses in the graham cracker mixture.
• Fill a cocktail shaker halfway with ice, then add the rum, vodka, coconut cream, pineapple juice, Key lime juice, and simple syrup. Shake well, then strain the cocktail evenly between the prepared glasses. Garnish with freshly grated nutmeg
• Enjoy!