Caribbean key lime pie
Instructions:
- 2 (3 1/2 ounce) cans flaked coconut
- 2 egg whites1
- /4 cup superfine sugar
- Filling
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh squeezed Key lime juice
- 1 teaspoon freshly grated Key lime rind
- 1 tablespoon dark rum
- 1 cup sour cream
- 3 egg yolks
- Meringue
- 3 egg whites
- 6 tablespoons granulated sugar
- To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
- Toast coconut at 350 degrees F for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.
- Meanwhile, reduce the oven temperature to 250 degrees F.
- 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 place and bake for 7 minutes until set. Remove from oven and let cool.
- Meringue
- Beat egg whites in large mixing bowl until soft peaks are formed.
- Gradually beat in sugar until whites are stiff, but not dry, making sure the sugar is dissolved.