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Recipe: Fishing With Dynamite's Key Lime Pie

Aug 11, 2015 10:46AM ● By Dig Mb Staff
Chef David LeFevre has released the recipe for the Key Lime Pie served at his Fishing With Dynamite establishment in downtown Manhattan Beach.


Cook time: 1 hour, plus cooling and chilling times.

Makes 8 servings

Graham cracker crust

1 1/2 cups graham cracker crumbs, from about 11 whole crackers

1/2 cup (1 stick) unsalted butter

Scant 1/2 cup sugar


1. Heat oven to 350 degrees. Melt butter in a small saucepan, and set aside to cool slightly.

2. In a large bowl, combine graham cracker crumbs, sugar and butter. Press dough into each of eight (4-inch) tart shells.

3. Bake crusts until set and lightly colored, about 6 minutes. Remove and set aside to cool.

Key lime filling

1/2 cup Key lime (the same as Mexican lime) juice

2/3 cup plus 1 tablespoon sugar

3 eggs

1 cup (2 sticks) unsalted butter, cut into very small cubes, at room temperature

Prepared pie crusts


1. Whisk together Key lime juice, sugar and eggs in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon or rubber spatula, until mixture thickens to a custard, about 8 minutes. Be careful to scrape sides and bottom of pan while cooking so mixture doesn’t curdle on edges. Remove from heat.

2. Strain custard into a bowl, then cover surface with plastic wrap and set aside to cool. When custard comes to room temperature, add butter, one tablespoon at a time, and use a hand blender to blend mixture until it is silky smooth. Divide filling among prepared crusts and refrigerate until set, 4 to 6 hours.

Meringue Topping

1 cup sugar

3 tablespoons water

3 large egg whites

1 kaffir lime leaf, finely chopped, or 1/2 tsp. lime zest

1 lime

1. In a small saucepan over medium heat, stir together the sugar and water. Cook, without stirring, until the mixture reaches 240 degrees on an instant-read thermometer (about 15 minutes) and the mixture has begun to turn a light syrup-y brown. 

2. While the mixture cools, whip the egg whites with an electric mixer until they form soft peaks. Add the sugar-water mixture and continue mixing until sharp peaks form (6 to 7 minutes). Mix in the chopped lime leaf or lime zest. 

3. Remove the pie from the refrigerator and spread the meringue over each pie, using an offset spatula. 

4. Place the pies in the middle-top of the oven and broil for 1-3 minutes, or until the top is lightly browned (watch carefully). Alternatively, use a handheld torch to caramelize the meringue. Top with grated lemon zest and serve.

Nutritional information per serving: 635 calories, 6 grams protein, 71 grams carbohydrates, 1 gram fiber, 38 grams fat, 23 grams saturated fat, 161 milligrams cholesterol, 60 grams sugar, 149 grams sodium.

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