SKU#: 1051
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Enough to make one Key Lime Pie! Also great for chicken or pork! Substitute our Island Grove Key Lime Juice wherever you use lemon juice.
Award-Winning Key Lime Pie
A favorite Key West dessert, this recipe was a winner for three straight years with the Miami Herald.
PIE SHELL: Graham cracker crust (some prefer a flour/butter pie crust, prebake).
FILLING: 4 egg yolks, pinch of cream of tartar, 2 cans sweetened condensed milk, and 1 5-oz. bottle of Island Grove Key Lime Juice. BLEND thoroughly the Filling ingredients above and pour into large pie shell . Bake at 350 degrees for 5 minutes. Chill 3-4 hours. Garnish with whipped cream. VARIATION #1 - Frozen: Same as above, but freeze and serve with vanilla ice cream. VARIATION #2 - with Meringue: Same as first recipe but add a meringue by whipping 4 egg whites with _ cup of sugar and a pinch of cream of tartar. Whip until stiff peaks form. Spread over filling and bake at 350 degrees for 5 minutes (until peaks are light brown). Chill for 3-4 hours.
Cuban Marinade
Combine _ cup Key Lime Juice, 1 onion, and 8 cloves garlic crushed. Makes enough for one chicken or one pork roast (refer to recipes below).
Cuban Chicken
Mix together in large skillet a cut-up chicken and one recipe of Cuban Marinade. Simmer covered over medium heat for 40 minutes, then remove lid and simmer additional 20 minutes. Suggestion: serve with yellow rice, black beans or fried plantains.
Cuban Pork
Combine one recipe of Cuban Marinade with pork roast. Simmer for two full hours. Add water if needed. For the cook who works during the day, double the marinade recipe and place all in the Crock-Pot, then simmer on LOW for 8-10 hours. Serving Suggestion: serve with black beans & rice.
Ingredients: Water, Key Lime Concentrate, Natural Lime Oil, 1/10 of 1% Preservative.
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