3
2 ratings

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!

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
Servings8
Calories Per Serving396
Total Fat15g23%
Sugar41gN/A
Saturated8g41%
Cholesterol109mg36%
Protein18g35%
Carbs49g16%
Vitamin A123µg14%
Vitamin B120.5µg7.7%
Vitamin C6mg10%
Vitamin D0.6µg0.1%
Vitamin E0.7mg3.5%
Vitamin K3µg4%
Calcium171mg17%
Fiber0.5g2%
Folate (food)24µgN/A
Folate equivalent (total)40µg10%
Folic acid9µgN/A
Iron0.9mg4.9%
Magnesium32mg8%
Monounsaturated4gN/A
Niacin (B3)0.8mg4.1%
Phosphorus196mg28%
Polyunsaturated1gN/A
Potassium407mg12%
Riboflavin (B2)0.8mg44.5%
Sodium304mg13%
Sugars, added9gN/A
Trans0.3gN/A
Zinc0.8mg5.3%
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