The Rusty Pelican’s Deconstructed Key Lime Pie

The Rusty Pelican’s Deconstructed Key Lime Pie
The Rusty Pelican

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!

8
Servings
436
Calories Per Serving
Deliver Ingredients

Ingredients

Crust

  • 1 1/4 cup graham cracker
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

Filling

  • 14 ounces sweetened condensed milk
  • 4 egg yolks
  • ½ cup fresh-squeezed Key lime juice

Topping

  • 3 1/2 cups egg whites
  • 1/4 cup granulated sugar

Directions

Crust

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.

Filling

Topping

Nutritional Facts

Total Fat
13g
19%
Sugar
33g
37%
Saturated Fat
5g
21%
Cholesterol
17mg
6%
Carbohydrate, by difference
64g
49%
Protein
16g
35%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
247mg
25%
Choline, total
49mg
12%
Fiber, total dietary
1g
4%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
171mg
24%
Selenium, Se
8µg
15%
Sodium, Na
481mg
32%
Water
16g
1%
Zinc, Zn
1mg
13%

Key Lime Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Key Lime Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.