The Rusty Pelican's Deconstructed Key Lime Pie

Name: The Rusty Pelican's Deconstructed Key Lime Pie
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

Lauren Gordon|Jan. 6, 2014 11:26 am EST

3 (2 ratings)

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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!

Servings

8

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.