The Rusty Pelican's Deconstructed Key Lime Pie
The Rusty Pelican's Deconstructed Key Lime Pie
This Key Biscayne stop offers up a Key lime pie that tastes like the classic but is revamped a bit to be more visually daring. The meringue topping is torched to a golden brown, and the pie is served with both lime and raspberry sauces on the side. Sign us up!
Servings
8
servings
Ingredients
- 1 1/4 cup graham cracker
- 2 tablespoon granulated sugar
- 5 tablespoon unsalted butter, melted
- 14 ounce sweetened condensed milk
- 4 egg yolks
- ½ cup fresh-squeezed key lime juice
- 3 1/2 cup egg whites
- 1/4 cup granulated sugar
Directions
- In a pie tin, lay out graham cracker mix. Press until firm around edges. Add Key lime filling, should fill half of pie tin. Bake at 350 degrees for 12-18 minutes until firm. Let cool for two hours minimum in refrigerator or overnight for best results. Pipe topping and torch until golden brown.