The Rusty Pelican's Deconstructed Key Lime Pie

The Rusty Pelican's Deconstructed Key Lime Pie
3 from 2 ratings
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 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
  1. 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.