bjt wrote:I don't usually quibble when down in the Keys doing my own personal um, "focus group" thing on every eating establishment's KLP but it is shocking how many of them this last trip had no pucker, no Lime-ey lime Action.

Do you have any personal favorites in the Keys? I used to spend quite a bit of time down there, but my research is probably too old to be current any more. The wife and I are planning a trip there in the fall and I'd love some updated info.

FWIW, while I usually make a traditional flour piecrust, last time I made an almond-crumb shortbread crust; there's a pretty good all-around recipe on Epicurious that has this along with meringue. The crust I actually used is more like a press-in shortbread, like this one, but either way - almonds and key lime pie are a good combination. Yes, not traditional - but good.

I'm surprised that no one has mentioned the key lime pie at Casa de Isaac in Highland Park. Isaac found someone (or vice versa) who bakes key lime pies in their home kitchen. So it's a truly homemade pie that I enjoy quite a bit, especially when I'm not on my perpetual diet.

I'm not a key lime pie maven, but find the CdI KLP to be to my liking and it's only $6 for a slice that's easily shared.

Best regards,
GP Bob

La Casa de Isaac
431 Temple
Highland Park, IL60035
847-433-5550

stevez wrote:

bjt wrote:I don't usually quibble when down in the Keys doing my own personal um, "focus group" thing on every eating establishment's KLP but it is shocking how many of them this last trip had no pucker, no Lime-ey lime Action.

Do you have any personal favorites in the Keys? I used to spend quite a bit of time down there, but my research is probably too old to be current any more. The wife and I are planning a trip there in the fall and I'd love some updated info.

I'd like some of that info too, please - I'll be going to Florida in fall as well! Cosmic.

If you are up for making one, I recommend the Key Lime Pie recipe from The Best Recipe, put out by the Cook's Illustrated people. I have half of one chilling in my refrigerator-- the rest was devoured at dinnertime. The recipe is very easy, especially if you buy a pre-made crust. The only remotely challenging things are zesting the limes and separating four egg yolks. Make one-- it will likely impress your wife, and cost a lot less ($6 a slice? I could make 2 pies for that).

On the subject of lime juice, the cookbook authors say "We'd love to be able to say that Key Lime Juice made all the difference in the world, but it didn't. To our tasters, it tasted pretty much the same as the juice of supermarket limes." I tried Key limes once, but they were not worth the annoyance-- I (and my tasting panel) agree with the CI folks that supermarket limes are fine.

Cheers, Jen

Veloute wrote:The article suggested using regular limes if Key limes were unavailable. The article also mentioned that it took only 3 regular limes as opposed to 20 key limes to get 1/2 cup juice.

There is a definite difference in flavor.

LAZ wrote:

Veloute wrote:The article suggested using regular limes if Key limes were unavailable. The article also mentioned that it took only 3 regular limes as opposed to 20 key limes to get 1/2 cup juice.

There is a definite difference in flavor.

I agree. but the regular-lime pie will still be good, just not as good as real key lime. last time I made a klp, I think I only needed a dozen or so key limes.

honestly, I think even a pie made with bottled juice is not half bad, as long as you use fresh zest (I know what you're going to say - if you have fresh zest, wouldn't you also have fresh limes on hand? I think I was in a situation once where I only had one regular lime available - rendering more than enough zest, but not enough juice, so I supplemented with bottled).

the wife made a fantastic key lime pie tonight. I know meringue isn't everyone' favorite topping for key lime pie, but I think it worked perfectly.



loved the textural contrasts: crunch in the crust, then creamy, smooth custard, followed by airily light meringue. Like a climb from rough, bitter earth to the clouds in heaven, with lots of tart, juicy fun along the way.

That does look great! I'm envious.

I had a mini key lime pie from Burhop's the other day and it was really tart and tasty. Plain top other than dollop of "whipped cream" with a graham cracker crust.

Burhop's
14 Grant Square
Hinsdale
also one in Glenview on Waukegan with Trader Joe's