Time 6h Yield 12 Number Of Ingredients 13 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.
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.
Number Of Ingredients 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.
Time 50m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 8 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.
More about “caribbean black bottomed key lime pie recipes”
Time 55m Yield 8-10 serving(s) Number Of Ingredients 9 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.
