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!
- 1 1/4 Cup graham cracker
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter, melted
- 14 Ounces sweetened condensed milk
- 4 egg yolks
- ½ Cup fresh-squeezed Key lime juice
- 3 1/2 Cups egg whites
- 1/4 Cup granulated sugar
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.