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"To cook is to
create. And to create well...is an act of integrity, and faith."
Caribbean Lime Pie
"My tongue is smiling."
~ Abigail Trillin
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Caribbean Lime Pie
cups finely shredded sweetened coconut
tablespoons melted butter
cup fresh lime juice
envelope unflavored gelatin
egg yolks *
tablespoons light rum
peel [zest] of 2 limes
egg whites *
drops green coloring
cup cream, whipped
slices for garnish
oven to 350 degrees F.
a thin layer of coconut over bottom of jelly roll pan and toast
about 7 minutes. Reserve 1/2 cup for garnish.
remaining coconut with melted butter in medium bowl. Toss
with 2 forks
until coconut is thoroughly coated with butter. Press the
firmly into bottom and sides of a deep 9-inch pie plate.
Cover lightly and
refrigerate until firm.
lime juice and gelatin in heat-resistant cup and mix until gelatin is
softened. Place cup in simmering water and heat until gelatin is
completely liquefied, 2-3 minutes.
combine egg yolks and 1/2 cup sugar in top of double boiler
and beat with
electric mixer. Add gelatin mixture and continue beating until
blended. Place over simmering water and beat until mixture is thick
to leave path when finger is drawn across spoon, about 10 minutes.
mixture from heat and let cool. Blend in rum, Cointreau, and lime peel
egg whites in large bowl of mixer until soft peaks form. Blend in
food coloring. With mixer at medium speed gradually add remaining
and beat until whites are stiff and glossy. Stir 1 heaping tablespoon egg
white into cooled custard, mixing well. Gently fold custard into whites
with a large rubber spatula, blending lightly to create marbleized effect.
DO NOT OVERFOLD. Gently fold in 1 cup whipped cream. Spoon
crust, mounding and swirling in center to create dome shape. Refrigerate
or freeze until firm. Just before serving, spoon remaining
into pastry tube fitted with star tip. Pipe rosettes over
top of pie.
Garnish with lime slices and sprinkle with the reserved
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