Along Southern coastlines, oysters on the half shell and key lime pies are both common staples on the menus at fish camps and seafood restaurants. Yet, I’d never seen these two familiar favorites combined into one bite—until now.
I first tasted this unusual hybrid during last fall’s Georgia Oyster Revival, an annual culinary-focused event held in Savannah to raise funds for ECO Georgia’s vital coastal education and conservation efforts. Among the dozens of oysters I slurped down that day, there was one that especially stood out as one of a kind: a key lime pie oyster. It’s a culinary masterpiece from the creative team behind one of Savannah’s newest and hippest eateries, The Laundry Diner. And its taste can only be described as mind blowing.
The admittedly wild idea for a key lime pie oyster came to executive chef Brian Fiasconaro and pastry chef Lisa Wilson as they were trying to come up with a cool, unique take on an oyster that still had a diner-like quality to serve at the fundraiser.
“She was probably the only one who didn’t call me crazy when I said I wanted to do a key lime pie oyster,” Fiasconaro recalls with a laugh. “It helps to have someone who believes weird things can taste good.”…