The bakery down on MacArthur Blvd. had key lime tarts in its showcase the other morning. At first I was tempted, but than I saw that it had quite a thick crust made of something I was unable to identify and the case it was in didn’t feel very cold. And what was up with the mint leaf? I resisted.
Ahhh, but then I came home (the camper) and started looking at my breakfast pictures from our time in Key West. Yes, there were a few late morning beers and a little fruit flavored vodka in there. Does that really count if they were consumed after 10 AM? And it was only a few mornings out of the 50+ days we could not bring ourselves to leave the place.
Mostly, for me it was the quest for the best key lime pie I could find...and eat it. All of it. There is a reason there are no clear pictures of me in this little slide show. Key LIme PIe and Baby's Coffee in Key West
Six ways I do NOT like Key Lime Pie served to me:
- Sitting in a pool of melted bittersweet chocolate and a few under-ripe sliced strawberries on the side
- With strawberry syrple splashed over the top
- With any fruit coulis of my choice
- Chocolate cookie crust NEVER
- Room temperature (A whole paper could be written to describe the correct temperature at which to serve Key Lime Pie)
- Slathered in homemade whipped cream
While we loved the Incorrect meringue version at Salute! as well as everything else we ate there, our favorite was at Fishbusterz’s Shrimp Shack. (And that’s where they served Sully Frosty Paws Ice Cream)
I would be remiss if I did not mention the Key West Key Lime Pie Co. Their product is quite tasty and has just the right amount of whipped cream. Baby’s keeps it in a VERY cold refrigerator and it was delicious. See label picture for ingredients. Don’t ask me why, but it’s awesome!
Yummy Sources and Places: