caribbean black bottomed key lime pie

Name: Caribbean Black Bottomed Key Lime Pie
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: CRUST; 2 tablespoon(s) almonds, chopped; 20 - chocolate cookies; 4 tablespoon(s) melted butter; FILLING; 1 pound(s) cream cheese; 2/3 cup(s) granulated sugar; 2 - eggs; 1 teaspoon(s) vanilla extract; 1/2 cup(s) sour cream; 1 1/2 tablespoon(s) lime zest; 1/4 cup(s) fresh lime juice

(3 ratings)

A slice of Caribbean Black Bottomed Key Lime Pie on a plate.

review

Blue Ribbon Recipe by

Michelle Fedele

@bahamas4

Clermont, FL

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.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For caribbean black bottomed key lime pie

CRUST
2 Tbsp

almonds, chopped
20

chocolate cookies
4 Tbsp

melted butter
FILLING
1 lb

cream cheese
2/3 c

granulated sugar
2

eggs
1 tsp

vanilla extract
1/2 c

sour cream
1 1/2 Tbsp

lime zest
1/4 c

fresh lime juice

How To Make caribbean black bottomed key lime pie

1
Preheat oven to 350 F and then prepare the crust. Finely crush the cookies and almonds in a food processor.

2
Add the melted butter and combine.
3
Press mixture into a 9-inch pie plate and refrigerate until ready to use.
4
Make Filling: Beat cream cheese with an electric mixer until creamy.
5
Add the eggs, vanilla, and sugar. Beat until smooth.
6
Gently beat in the sour cream, lime zest, and lime juice.
7
Pour the mixture into the crust.
8
Bake 40-50 minutes until the pie is slightly puffed and the center is set.
9
Cool completely on wire racks. Then refrigerate for 4 hours or overnight.
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