Best 5 Caribbean Black Bottomed Key Lime Pie Recipes
Indulge in the delectable Caribbean Black Bottomed Key Lime Pie, a symphony of flavors and textures that will tantalize your taste buds. With its contrasting layers of graham cracker crust, creamy key lime filling, and decadent black bottom filling, this pie is a Caribbean classic that promises an unforgettable culinary journey. Let us embark on a delightful exploration of the best recipe for this beloved dessert, a fusion of tangy, sweet, and velvety textures that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
CATAHOULA'S KEY LIME PIE
I found this AMAZING pie on another website some weeks ago when I was looking for a good key lime pie recipe that did not include a meringue topping (my fiance doesn't care for it). According to that site, this is the key lime pie served at the famous Catahoula's restaurant in Louisiana. Normally I am not a big fan of key lime pie, but this one is a winner! I'm including the recipe for the crust if you want to make your own; I simply used a store-bought prepared graham cracker crust, and it worked just fine. For a pretty presentation, pipe whipped cream around the edges of the pie, and garnish with fresh lime zest.
Provided by Lynne M
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
- For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully). Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.
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
Tips:
- For the perfect graham cracker crust, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press the mixture into the bottom of a 9-inch pie plate and bake for 10 minutes at 350°F.
- For a smooth and creamy filling, use a high-quality cream cheese. Soften the cream cheese to room temperature before beating it with sugar until light and fluffy. Then, add the key lime juice and zest, sour cream, and vanilla extract, and mix until well combined.
- To prevent the filling from curdling, add the key lime juice gradually and mix slowly. If the filling does curdle, you can try to smooth it out by beating it with a whisk or immersion blender.
- For a beautiful meringue topping, use fresh egg whites and make sure they are at room temperature. Beat the egg whites until stiff peaks form, then gradually add the sugar, beating until the meringue is glossy and holds stiff peaks.
- To prevent the meringue from weeping, bake the pie at a low temperature (325°F) for a longer period of time (about 15-20 minutes).
Conclusion:
Caribbean Black-Bottomed Key Lime Pie is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, tangy key lime flavor, and graham cracker crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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