Caribbean Key Lime Pie

Recipe by Tonkcats
YIELD: 1 pie




  • 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.