Zutaten für Caribbean Key Lime Pie
- 1 cup shredded coconut
- 6 large egg whites
- 1 cup superfine sugar
- 1 (14-ounce) can sweetened condensed milk
- Key Lime Juice
- Key Lime Zest
- Dark Rum
- 1 cup sour cream
- 3 large egg yolks
- Sugar
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Zubereitung von Caribbean Key Lime Pie
- Preheat oven to 350°F (175°C).
- Toast coconut: Spread 1 cup of shredded coconut in a thin layer on two ungreased cookie sheets. Toast for 10-12 minutes, stirring frequently, until light golden brown. Let cool completely.
- Reduce oven temperature to 250°F (120°C).
- Prepare crust: In a small bowl, beat 3 egg whites until stiff peaks form. Gradually add 1/2 cup superfine sugar, beating until completely dissolved. Gently fold in the cooled toasted coconut.
- Press the coconut mixture into a greased 9-inch pie plate. Bake for 7 minutes, then remove and let cool completely.
- Make filling: In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 cup key lime juice, 2 tablespoons key lime zest, and 2 tablespoons of rum (optional).
- Whisk in 3 egg yolks until well combined.
- Gently fold in 1 cup sour cream until smooth.
- Pour the filling into the cooled crust.
- Make meringue: In a clean, dry bowl, beat 3 egg whites until soft peaks form. Gradually add 1/2 cup superfine sugar, beating until stiff, glossy peaks form.
- Swirl the meringue over the filling.
- Bake at 350°F (175°C) for 20-25 minutes, or until the meringue is lightly browned.
- Let cool completely on a wire rack. Chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1439g
Fat
848g
Carbs
137g
