Key Lime Pie

Crust Procedure:

1. Mix the Graham Cracker Crumbs and the sugar in a bowl until they are completely combined.
2. Add the melted butter and mix until the mixture resembles wet sand.
3. Line a pie tin with the mixture and press down with a second pie tin.
4. Trim off any excess and bake the shells in a 350° F oven for 10 to 15 minutes, or until just lightly toasted.

Filling Procedure:

1. Mix the sweetened condensed milk and the egg yolks in a bowl with a wire whisk until fully blended.
2. Add the lime juice and continue mixing until all ingredients are completely incorporated.
3. Divide the filling between the two prepared pie shells and bake in a 350° F oven for about 15 minutes, or until the filling has set.
4. Chill the pies overnight before serving.

Maracaibo Ganache Procedure:

1. Place the Maracaibo 65% into a bowl.
2. Bring the heavy cream to a boil
3. Add the hot heavy cream to the chocolate 1/3 at a time, stirring with a rubber spatula after each addition.

Raspberry Coulis Procedure:

1. Combine the two ingredients until fully incorporated.
2. Coulis may be adjusted or flavored as desired.

Meringue Procedure:

1. Place the first sugar and meringue concentrate in a Kitchenaid bowl with the whisk attachment.
2. Add the warm water and mix at low speed until everything is dissolved.
3. Stop the machine and scrape down the bowl.
4. Continue to whip on high speed until the meringue reaches soft peak.
5. Add the additional sugar and continue to whip until the desired consistency is reached.
6. Pipe the meringue onto the key lime slices and brown lightly with a torch.