Pirate’s pie recipe

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  • Yield: 1 pie


For the Crust and key Lime Layer
  • 2¼ cups Oreo cookie crumbs
  • ¼ cup clarified butter
  • 1⁄8 teaspoon salt
  • 1 teaspoon unsalted butter
  • 3 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 5½ ounces bottled key lime juice
For the Cherry-Chocolate Layer
  • 3 ounces dark chocolate
  • 1 tablespoon unsalted butter
  • ¼ cup heavy cream
  • ¾ cup dark, sweet canned cherries, drained
For the Meringue
  • 8 large egg whites
  • 1⁄8 teaspoon cream of tartar
  • ½ cup granulated sugar
  • 1 teaspoon cocoa powder
How to Make It
    To prepare the Crust
  1. Preheat oven to 350°F. Mix Oreo crumbs, clarified butter, and salt in a medium bowl. Pat crumb mixture into a 9-inch pie plate that has been greased with unsalted butter. Bake for 5 minutes. Remove from oven and allow crust to cool.
  2. To prepare the Key Lime Layer
  3. Beat egg yolks in the large bowl of an electric mixer. Add sweetened condensed milk and mix until well combined. With mixer at slow speed, slowly add key lime juice. When smooth, pour filling into cooled crust. Bake for 5 minutes. Remove pie from oven and allow it to rest for 10 minutes.
  4. To prepare the Cherry-Chocolate Layer
  5. Melt chocolate, butter, and cream in a double boiler over low heat. Remove from heat and allow mixture to cool slightly. Stir in the cherries. Spread chocolate-cherry mixture on top of key lime pie filling.
  6. To prepare the Meringue
  7. Beat egg whites and cream of tartar in the large bowl of an electric mixer on high speed until egg whites begin to foam. Continuing at high speed, slowly beat in sugar until stiff peaks form. Swirl meringue on top of pie. Place cocoa powder in a sifter and sprinkle powder over the meringue-topped pie. With a rubber spatula, lightly swirl the cocoa powder into the meringue. Bake for 8–10 minutes or until meringue is light brown.

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