History and Origin of Key Lime Caribbean Pie
Key Lime Caribbean Pie is a traditional dessert from the Cayman Islands, known for its fresh and tropical flavor that combines the characteristic key lime, a small and aromatic citrus fruit. This dessert reflects the influence of both Caribbean and British cuisine, a result of the cultural mix in the region.
In different Latin American countries, this type of pie goes by various names, although the lime base is very popular. For example, in Mexico it is commonly known as "Pay de limón" (Lime Pie), while in other countries like Puerto Rico or Cuba, it is also enjoyed with slight variations to the original recipe.
The key ingredient, the key lime, provides a distinctive, more acidic and aromatic flavor than traditional limes, and its use in this recipe makes it an essential classic for those who enjoy Caribbean flavors.
How to Prepare Key Lime Caribbean Pie
To prepare the crust, place the coconut in a thin layer on 2 cookie sheets.
Toast the coconut in a 350-degree oven for 10 minutes or until lightly golden.
Stir frequently and watch carefully.
Remove from the oven and let it cool.
Meanwhile, reduce the oven to 250 degrees.
In a small mixing bowl, beat the egg whites until stiff peaks form, then slowly add the superfine sugar until it is completely dissolved.
Fold in the cooled coconut.
Press this mixture into a greased 9-inch pie pan and bake at 250 degrees for 7 minutes to set.
Remove from the oven and let it cool.
To make the filling:
Mix sweetened condensed milk, key lime juice, key lime zest, and dark rum in a large mixing bowl.
Add the egg yolks.
Gently fold in the sour cream until well combined.
Pour over the cold crust.
Spread the meringue over the filling.
Bake in a 350-degree oven for 20 minutes or until the meringue is nicely browned.
Cool and then refrigerate for at least 30 minutes before serving.
To make the meringue:
Beat the egg whites in a large bowl until soft peaks form.
Gradually add the sugar until the whites are firm, but not dry, making sure the sugar dissolves.
