Searching Margaritaville for the Perfect Key Lime Pie
New York TimesAround 1994, I had the opportunity to work under a chef that had tutored my mentor here in Tampa. It was a well established restaurant on A1A in Vero Beach. The menu was prixe fix, that is, a fixed price. A big emphasis on fresh fish, on numerous occasions a boat would pull directly to the back of the restaurant and we'd pull whole fish out of the boat, throw it on the cutting table, filet the fish, and serve it that evening. A rare occasion to say the least. My 6 day a week job started around noon, and always began with desserts. I was responsible for desserts for this restaurant, as well as the chef's other, less formal bistro. And this meant Key Lime Pie, and not a couple of pies a week. I made them by the dozen. The filling, by the five gallon bucket full, flats and flats of eggs, boxes and boxes of graham crackers, you get the idea. And the funny thing is, I never grew tired of it. Some tasks, become a chore, but I always looked forward to starting my work day by baking Key Lime Pies. Maybe it was the fact I was working on a barrier island across the street from the Atlantic Ocean flying kites on the beach on my days off. Though there are bad versions of key lime pie out there, it's still quite the refreshing after dinner treat at a fish house. Here locally in Tampa, I really thought the key lime pie at the Crab Shack on Gandy Blvd was a good finish to an old fashion fish house meal. I prefer mine with just a little whip cream, I'm not a fan of meringue on key lime pies.
I'm a fan of Nellie and Joe's and you can get a basic recipe as well as order some key lime juice if it isn't available on your grocers shelf.