Simply the best Key Lime pie on Anna Maria Island – Sign of the Mermaid
Sunday, February 28th, 2010There are plenty of restaurants on Anna Maria Island who claim to have the best pie on Anna Maria Island but the Sign of the Mermaid never fails to impress me. Definitely continue to test Key Lime pies in all of Anna Maria Island’s restaurants, after all testing is all the fun!
Sign of the Mermaid is located up in Anna Maria City on the East side of Gulf Drive. If Key Lime pie is not your cup of tea then no worries. Sign of the Mermaid offers Chocolate Silk Pie, Chocolate truffle peanut butter pie, Chocolate peanut pie and finally, Gold Coast Key Lime pie along with an occasional daily special. All the sweets are available with 24 hours notice. For a quick sweet just stop in as they have plenty of other choices in their dessert case.
Don’t forget that the Sign of the Mermaid offers great entree’s with lots of great fresh seafood choices. Visit the Island Real Estate Anna Maria Island Sign of the Mermaid post for more information.
Lastly, if you love baking or eating pies, below you can find the award winning Key Lime recipe courtesy of News 13, Roy De Jesus. For more information on the story visit Tampabay New 13.
What You’ll Need for your Key Lime Pie:
* 1¼ cup graham cracker crumbs
* ⅓ cup granulated sugar
* ½ cup melted butter
* 6 egg yolks (whites reserved for meringue)
* 1½ cans sweetened condensed milk (14 oz. cans)
* ¾ cup plus 1 oz. key lime juice
* 6 egg whites
* ¾ cup granulated sugar
Let’s Bake!
First, preheat the oven 325 degrees.
To prepare the crust, mix crumbs, sugar and butter until well blended, and press into a 10-inch pie pan, sprayed well with non-stick spray.
These are not baked beforehand. They bake along with the filling.
Next, the filling: Separate eggs, reserving the egg whites.
Mix yolks and sweetened condensed milk well in a stainless steel bowl. Add key lime juice, mix until blended. Pour filling into crust.
Bake in preheated 325-degree oven for 6 minutes, until pie is slightly set up. Remove from oven and set aside, and leave oven on for meringue.
To make the meringue: With stand-up or hand mixer, beat egg whites until they form soft peaks. Add sugar slowly and beat until glossy, and whites hold their shape.
Spread meringue evenly over pie, making sure it touches the edges of the pie pan. Return to oven for 5 minutes until meringue peaks brown. Be careful not to overcook.
Remove from oven and chill for at least 4 hours before serving.





