A “locavore” is a person whose diet consists only or principally of locally grown or produced food. Along those lines, every month, local chefs welcome Orlando’s locavore, Misty Heath, into their kitchens to break down how to make some of their signature dishes for our readers to make at home.

This column is also featured in our monthly print product, available in restaurants and storefronts across the City Beautiful.


Ace Cafe Orlando (Website) sits on an iconic spot in the heart of Downtown Orlando at 100 W. Livingston Street [GMap].

In the early 1990s, the location housed the Edge nightclub, an alternative music venue that featured the likes of Nine Inch Nails, Beastie Boys, The Ramones, Foo Fighters and Hole. Sadly, the Edge owners succumbed to the pressures of the country-western trend and transitioned into a short-lived 8 Seconds. For those of us who spent our formative years in the Downtown Orlando alternative music/after-hours clubs scene, visiting 100 W. Livingston Street triggers a rush of nostalgia.

Today, Ace Cafe Orlando is a thriving entertainment venue that serves as a pit stop for motorcycle and car enthusiasts traveling the nearby interstate and upholds the tradition of great live music. Complementing the motoring and rock ‘n roll, Ace Cafe houses a full-service restaurant and bar. Led by Chef David Jordan, the team serves up a menu of “loud food” and hearty fare with a few nods to their London roots.

One dish that is dear to Chef David’s heart is his surprisingly light and refreshing key lime pie. This dessert is a family recipe that was passed down by his grandmother and he’s been making the pie for over 40 years.

Lucky for us, he has generously offered his secret recipe exclusively to Bungalower.

Chef David Jordan’s Classic Key Lime Pie

Graham Cracker Crust 

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup plain white sugar
  • 6 Tbsp melted butter, unsalted

Combine the crumbs and sugar in a bowl. Add the melted butter and combine well until the mixture resembles the texture of wet sand. Pat into a nine-inch pie pan and bake at 350 degrees for 10 minutes.  Let the crust cool before adding your filling.

Key Lime Pie

  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup fresh key lime juice (fresh is the key, no reconstituted junk)

Preheat oven to 325 degrees. Combine all ingredients until smooth and pour into your cooled graham cracker crust. Now, bake it all for 20 minutes. Let rest until cooled. 

Whipped Cream Topping

  • 1 cup heavy whipping cream, cold
  • 1 bsp powdered sugar
  • 1 tsp vanilla
  • 1 lime for garnishing 

In a large bowl, whip the cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat or your cream will become lumpy and butter-like. How embarrassing.

Cut and serve with whipped cream (dollop, pipe, get fancy – it’s your pie so do what you want). Take a pic for the ‘Gram and tag us @orlandobungalower.  Enjoy.

Refrigerate to store.


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