Include a Key Lime PIE PARADE on your Key West Trip!
KEY WEST, FL
Tasting authenticKey Lime Pie made with real Key Limes in actual Key West is something we think you simply have to include on you next trip! In fact, instead of (or in addition to!) bar hopping, why not try pie hopping? We like to call it the “Pie Parade!”
There are a ton of sights to see in glorious Key West, and vacation time is limited. So why not can take it a step further and include other sights on your pie tasting tour? You can travel around the island sampling our delectable dessert, while simultaneously enjoying some of the top sights. Grab a map of the island at the front desk of your hotel, and enjoy a day of pie hopping. We’ve even done the planning for you – every sight we’ve listed is followed up by a standout pie stop within walking distance. Now that’s what we call “taking a bite out of Key West!”
THE PIE PARADE!
Every stop on the Pie Parade includes a standout sightseeing stop, or hotel or restaurant within walking vicinity of the pie stop. Here we go!
SIGHT: Historic Seaport at Key West Bight http://www.keywestseaport.com/
201 William St, Key West, FL
This is where your trip must begin! Stroll along the harbor and enjoy the stunning seaside vista, have dinner at the many restaurants, or try your hand at parasailing or go deep sea fishing.
424 Greene Street, Key West, FL 33040
Trip Advisor ranks this the “Best Key Lime Pie” in
PIE: Key Lime-N-More
SIGHT: Ernest Hemingway Home and Museum
Walk the halls of the most famous resident in the history of the island, and see how the mysterious writer enjoyed his fortune in this stunning mansion-turned-museum.
Key Lime Shoppe Key West
802 Duval St
Not only is this home to one of the creamiest, and most authenic pies on the island, but you will also be eating for a good cause. The disabled veteran-owned business supports local non-profit organizations for citizens in need in the area.
SIGHT: Key West Butterfly & Nature Conservatory
1316 Duval St
This is a sensual and breathtaking experience, even if you aren’t normally into butterflies. A Yelp.com reviewer summed it up perfectly: “There are so many butterflies that they land on you, they land on the floor next to you, they land on your friends next to you…You will squeal like a child and maybe even scream a little when one lands on your shoulder. It’s really very amazing.”
PIE: Better Than Sex
We covered this place in our feature “7 Ways To Bring Sexy Back” http://partyinkeywest.blogspot.com/2014/01/top-7-ways-to-bring-sexy-back-in-key.html?spref=blbut it’s worth noting the naughty menu again. Their “Kinky Key West Cream Pie” has a sensuous macadamia nut crust, rather than the traditional graham cracker crust.
Key West Cemetery
Lane, Key West
PIE: Café Sole
Once you’ve been wholly spooked and delighted by your cemetery stroll, step into this French style bistro off the beaten tourist path. The unique pie here will delight you—rather than traditional merengue, they top their delicious confection with gooey marshmallow.
THE HISTORY & THE RECIPE
Legend has it the famous pie originated in
Key West some time toward the end of the 1800s. The first Key Lime pie was baked in the 19th Century by the personal cook of Key West’s first millionaire . Curry’s story is a real rags-to-riches one: he was a penniless Bahamian immigrant who migrated to William Curry Key West and made his fortune as a ship scavenger.
The irresistible pie is made from Key Limes (smaller, more tart versions of the Persian limes we see regularly in the supermarket), eggs, sugar, and canned sweetened condensed milk – the canned milk was used because this recipe was created before the days of refrigeration.
To get you in the mood for your trip to the most breath-taking place on earth, why not bake a homemade Key Lime Pie?
Authentic Key Lime Pie
8 ounces graham crackers, crushed
4 ounces butter, melted
1 cup canned sweetened condensed milk, chilled
4 egg yolks, cold
1/2 cup key lime juice, cold
Whipped cream, for garnish
Preheat oven to 325 degrees F.
To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
To serve, slice the pie and serve with whipped cream or serve plain.
Dianne Spoto Ackerman
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