I can’t believe that I didn’t take a picture of the pie before I ate it. I guess I’m just not fully committed to pie testing yet, but fortunately we are in the early days of the search and have barely begun to establish our testing parameters and matrices yet. I will, therefore, need to return to The Rusty Pelican in Biscayne Bay in the very near future and sample another piece, preferably with with Prentice the Pie Apprentice in tow.
The Rusty Pelican is perhaps my favorite restaurant in the Greater Miami Area, one that Little Peach and I have visited several times, always with good results and always with a song in our hearts, the song being “Mustang Sally,” but that’s another story.
At any rate, I was happy to go there with a couple of friends who were only going to be in SoFLA overnight, and who were willing to brave the bitter cold to go out for the evening. I had imagined up sitting outside, looking across the bay at the city skyline twinkling in the night, but the 50-degree drizzle forced us inside, which which still a delightful experience.
I had had Key lime pie at the Rusty Pelican before, but years ago, before the search for the perfect slice began, so I had eaten it without the scrutiny it deserved. This time was different.
I thought the presentation was lovely, with the pale yellow filling garnished with a tart green glaze but a floret of whipped cream. Sadly, the slice of lime twisted on top of the whipped cream was of the Persian variety. Ah, well.
The graham cracker crust was innocuous as best, doing nothing to enhance or detract from the firm filling, which was thicker than many, and had a nice tang to it. The best feature of this pie was the super-tart glaze. The whipped cream was bland, but worked well with the glaze.
Over all score: B-plus