caribbean black bottomed key lime pie
This is one of my favorite pies to bake. It is always a hit when I take it anywhere or have people over. Always have everyone asking for the recipe. I usually make several and give everyone some to take home. I scrape out the Oreo cookies and use those for the cookies. Or you can buy the chocolate wafer cookies and use those. When I was short on time or had a broken food processor, I used the store-bought ready-made chocolate crust. The pie still came out good, but not as good as the homemade crust.
Blue Ribbon Recipe
Serve this key lime pie this summer when you're looking for a cool dessert on a hot day. The pie is extra creamy with a delicious chocolate cookie crust. It has a tart, sweet flavor with a tropical flair. Top this with whipped cream and a sprinkle of lime zest for a fancy but easy to make key lime pie.
Ingredients For caribbean black bottomed key lime pie
- CRUST
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2 Tbspalmonds, chopped
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20chocolate cookies
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4 Tbspmelted butter
- FILLING
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1 lbcream cheese
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2/3 cgranulated sugar
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2eggs
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1 tspvanilla extract
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1/2 csour cream
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1 1/2 Tbsplime zest
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1/4 cfresh lime juice
How To Make caribbean black bottomed key lime pie
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1Preheat oven to 350 F and then prepare the crust. Finely crush the cookies and almonds in a food processor. -
2Add the melted butter and combine.
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3Press mixture into a 9-inch pie plate and refrigerate until ready to use.
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4Make Filling: Beat cream cheese with an electric mixer until creamy.
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5Add the eggs, vanilla, and sugar. Beat until smooth.
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6Gently beat in the sour cream, lime zest, and lime juice.
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7Pour the mixture into the crust.
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8Bake 40-50 minutes until the pie is slightly puffed and the center is set.
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9Cool completely on wire racks. Then refrigerate for 4 hours or overnight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
