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From Casa De Cuisine: Caribbean Cream Pie

From Casa de Cuisine: Caribbean Cream Pie
From Casa de Cuisine: Caribbean Cream Pie
Chef Larry Edwards/Casa de Cuisine

Here we are going to give you a chance to taste the Caribbean right in your own humble little abode. A very simple taste treat which is loaded with those fresh island flavors everyone loves. You'll have the zip of fresh limes and the smoothness of coconut milk.

This is a pie. As with any pie you will need a crust. The only crust we ever use at Casa de Cuisine is called Pate Brisee (yeah, it's French). It is very simple to make and you probably already have all the ingredients in your kitchen. If you want the recipe and the how-to pictures for this crust, then click here.

Ingredients needed to make Caribbean Cream Pie (makes 1 pie):

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 6 limes (or enough to equal 1 cup of juice)
  • 1 cup coconut milk
  • the zest of all the limes used, finely grated
  • 4 eggs, separated (you'll be using the whites for the meringue topping)
  • 2 Tbs. butter
  • 1 Pate Brisee (pie crust -- see link above for the recipe and how-to pictures)


  1. Into a medium sauce pan over medium heat, whisk together the sugar, cornstarch, salt, lime juice, coconut cream and lime zest. Cook and whisk until the sugar has dissolved and the mixture in smooth. DO NOT LET IT COME TO A BOIL.
  2. Into the pot slowly whisk in the egg yolks and butter. Cook and whisk until the mixture thickens to the consistency of custard.
  3. Spoon the Caribbean cream into the prepared pie shell.
  4. Pre-heat your oven to 350 degrees.
  5. Into a mixer with a whisk attachment, beat the egg white until stiff peaks form. If you want a sweet meringue, add up to 1/4 cup sugar while beating.
  6. Spoon the meringue over the pie and smooth out.
  7. Place the pie into the oven and bake 10 minutes or until the meringue gets some color on it (see picture in slideshow).
  8. Remove from the oven and let cool to room temperature.
  9. Place the pie in the refrigerator and chill until ready to serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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