Recipes from the Caribbean :: Caribbean Desserts
1 (9-in.) pie crust, your favorite recipe or pkg.d
Filling
3/4 c. cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 (two and a half) c. water
1/4 c. fresh lime juice
2 c. sugar
1 tsp. salt
4 Tbsp. butter
Meringue
4 egg whites
1/4 tsp. baking powder
1 c. sugar
1 Tbsp. fresh lime juice
Bake the pie crust in a preheated 350 degree F oven for about 1/2 an hour, or according to the pkg. directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 c. of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees fahrenheit oven for about 15 mins., until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.
Makes one 9-in. pie to serve 6 to 8.
