Caribbean Key Lime Pie

Ingredients

• 2 (3 1/2 ounce) cans coconut, flaked
• 2 egg whites
• 1/4 cup superfine sugar
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup key lime juice, fresh-squeezed
• 1 teaspoon key lime zest, freshly grated
• 1 tablespoon dark rum
• 1 cup sour cream
• 3 egg yolks
• 3 egg whites
• 6 tablespoons sugar

Recipe

• 1 to prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets.
• 2 toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
• 3 stir frequently, and watch carefully.
• 4 remove from oven and let cool.
• 5 meanwhile, reduce the oven to 250 degrees.
• 6 in small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved.
• 7 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.
• 8 to make filling:
• 9 blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl.
• 10 beat in the egg yolks.
• 11 gently mix in sour cream to combine well.
• 12 pour into cooled crust. swirl meringue over top of filling.
• 13 bake in 350 degrees oven 20 minutes or until meringue is nicely browned.
• 14 cool, then chill at least 30 minutes before serving.
• 15 to make meringue:
• 16 beat egg whites in large mixing bowl until soft peaks are formed.
• 17 gradually beat in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.