BLACK-BOTTOM KEY LIME TART
For a tart twist on key lime pie, try this eye-catching dessert with a layer of chocolate snuck in.
Provided by Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 424, Carbohydrate 45 g, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 195 mg
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
FRESH LIME PIE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook, but I have altered it to use the crust from a different Sugar Mill pie recipe (coconut cloud tart). The original recipe simply called for a refrigerated pie crust.
Provided by GiddyUpGo
Categories Pie
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.
Nutrition Facts : Calories 468.2, Fat 20.7, SaturatedFat 9.9, Cholesterol 106.9, Sodium 266.2, Carbohydrate 64.7, Fiber 0.8, Sugar 38.3, Protein 8
GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)
This pie is so rich and decadent it almost tastes more like a key lime cheesecake! I made it for a Caribbean-themed party without telling what was in it and everyone raved about it! I'm not even a vegan and I plan on making this one frequently. I got the recipe from VegWeb.
Provided by Kree6528
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain any excess water from the tofu.
- Blend tofu and lime juice in a processor or blender until creamy and smooth.
- Add the rest of the ingredients (except crust!), and blend again until smooth.
- At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
- Pour the mixture into the crust and chill 2-3 hours or until firm.
- This sets up very firm.
- It also makes a great pudding or little tartlet filling for fancy desserts!
- Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.
Nutrition Facts : Calories 348, Fat 12.1, SaturatedFat 2.9, Sodium 422.7, Carbohydrate 54, Fiber 0.9, Sugar 32.4, Protein 6.2
CARIBBEAN LIME MOUSSE
Make and share this Caribbean Lime Mousse recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a microplane zester, remove zest from limes and set aside.
- Squeeze and strain juice from limes into a small bowl and set aside.
- Heat the water in a saucepan until steaming (do not boil).
- Whisk in the flour, cornstarch, salt, and 2 cups sugar.
- Cook, stirring constantly, until lightly thickened.
- Separate egg white from egg yolks and set each aside.
- Whisk together the egg yolks with the lime zest and vanilla.
- Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
- Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
- Quickly stir in the lime juice, butter, and heavy cream.
- Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
- In a large mixing bowl, beat egg whites until very stiff.
- Fold beaten egg whites into lime mixture, stirring gently until blended.
- Spoon mousse into 4 large wine glasses or dessert dishes.
- Sprinkle each dessert with about 1 tbsp shredded coconut.
- Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
- Dip lime slices into granulated sugar, if desired, and shake off excess.
- Twist cut sides of lime into two opposite directions and lay on top of mousse.
- Chill for 2-3 hours or until firm and set, before serving.
Nutrition Facts : Calories 768.4, Fat 22.1, SaturatedFat 12.2, Cholesterol 319.9, Sodium 223.8, Carbohydrate 133.9, Fiber 1.8, Sugar 103.3, Protein 11.9
UNBAKED KEY LIME PIE
Make and share this Unbaked Key Lime Pie recipe from Food.com.
Provided by Chef izzy 2
Categories Tarts
Time 10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- whisk together until well blended in a medium bowl the condensed milk,fresh lime juice and zest.
- pour the filling into pie crust,refrigerate for 4 hours to set the filling completely or freeze for 2 hours.
- before serving, whip until thickened;.
- 3/4 cup cold heavy cream.
- add;.
- 1/4 cup powdered sugar.
Nutrition Facts : Calories 827.4, Fat 40.7, SaturatedFat 19.2, Cholesterol 97.3, Sodium 494.3, Carbohydrate 108.1, Fiber 1, Sugar 88.7, Protein 11.9
ROYAL CARIBBEAN CRUISE KEY LIME PIE RECIPE - (5/5)
Provided by DWatkins23
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.
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