Caribbean Key Lime Pie

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
  2. Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
  3. Stir frequently, and watch carefully.
  4. Remove from oven and let cool.
  5. Meanwhile, reduce the oven to 250 degrees.
  6. In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved.
  7. 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.
  8. To make filling:
  9. Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl.
  10. Beat in the egg yolks.
  11. Gently mix in sour cream to combine well.
  12. Pour into cooled crust. Swirl meringue over top of filling.
  13. Bake in 350 degrees oven 20 minutes or until meringue is nicely browned.
  14. Cool, then chill at least 30 minutes before serving.
  15. To make Meringue:
  16. Beat egg whites in large mixing bowl until soft peaks are formed.
  17. Gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.


Most Helpful

I tried this out for a party and it did great, not even a scrap for us to take home. I absolutely loved the taste of the home made crust. This is one of the best Key Lime Pie recipies I have had, the filling is just great too. You should definitely try this pie!

Cook A.C. Chitwood August 09, 2010

This pie was delicious. I made a regular sweet crust pastry as I didn't have any coconut. I sieved the mixture to smooth it out before pouring into the pie shell. My family were very pleased!! I will definitely try the coconut base next time.

kodi_inoz February 22, 2008

I wish I could give this recipe 10 stars! I love Key Lime Pie better than anything and I've had some very good and some not so good. This recipe is, by far, the best key lime filling I have ever tasted. I love how the sour cream mellows the taste of the sweetened condensed milk. So many recipes just call for the condensed milk, egg yolks and lime juice and to me the condensed milk taste is more predominate over the lime flavor. Not so with this recipe. I did leave out the rum this time, but next time I will add it. The coconut crust was quite tasty also but for those who don't like coconut a regular graham cracker/vanilla wafer crust will work perfectly. Thank you so much for this recipe. It is the only key lime pie recipe I will ever use from now on.

Susie in Texas June 28, 2005

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