I was in the Florida Keys a few weeks ago, hopscotching from key to key looking for the best Key lime pie.
I couldn’t hit every place, as most all have their own versions, some very traditional with graham cracker crusts and that tart/sweet filling made from limes and sweetened condensed milk. Toppings ranged from a dollop of whipped cream to fully covered slices, as well as pies run through the oven for a couple of minutes to lightly toast the meringues on top. One of Marriott’s properties, the luxurious Marriott Beachside Hotel, serves rounds, rather than slices of key lime pie, and tops each with a drizzle of raspberry coulis.
I found it remarkable how such a simple pie can be transformed in so many different ways.
But after traveling to the Keys in search of the best Key lime pie, all I really had to do was travel to Hamilton Place for a piece of the Key lime pie at Bonefish Grill. It’s amazing with its crunchy graham cracker/pecan crust, extra-thick filling and a big fluffy crown of whipped cream.
I’ve tried to replicate this pie several times without a lot of success. The crust is either too thin in some places, too thick in others or the flavor isn’t right. Then I started using brown sugar in place of the white sugar most graham cracker crusts call for and a splash of vanilla extract, and my life, as far as Key lime pie is concerned, was forever changed.