3
2 ratings

The Rusty Pelican’s Deconstructed Key Lime Pie

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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