Key Lime Pie: The Best Dessert EVER in the Florida Keys!

Confession time: during my recent visit to the Florida Keys I ate Key Lime Pie for breakfast, lunch and dinner every single day. I’d like to tell you that this was strictly for ‘research purposes’ as I embarked on a quest to find the best Key Lime Pie in the Keys, but let’s be honest, I just like to eat pie and when it’s listed on every single menu, it only makes it that much easier for me to indulge in a little sweet somethin’ somethin’.

I may not have been able to narrow the search down to ‘the best pie’ (that might require a follow up visit and some more ‘sampling for research’), however, I did end up discovering a whole lot of unique variations of the dessert.

Key Lime Pie Food Guide: How To Eat The Best Slice in the Florida Keys!

Not all Key Lime Pies are created equal

Upon arriving in Key West, I learned that the population is divided into two camps: there are those who believe the original recipe calls for meringue, while the other half insists it should be whipped cream.

I’m a big fan of dessert so I thought I would sample a few slices and see if I could weigh in on this foodie dilemma. My eating adventures lead me to plain slices of pie and others covered with chocolate drizzle, slices of pie served chilled and slices of pie served frozen, not to mention slices topped with with merengue, whipped cream and cool-whip…but then things got weird. As my quest for Key Lime Pie continued, I heard of restaurants serving deep-fried pie and pie smoothies, as well as shops selling chocolate-covered pies on a stick?

My curiosity piqued and my appetite followed…

Key Lime Pie with Meringue

I got my first taste of Key Lime Pie while having breakfast at Blue Heaven. This restaurant is an institution in Key West; over the course of its history the property has hosted cock fights, gambling, and even Friday night boxing matches refereed by the one and only, Ernest Hemingway. How could I say no to that?

Even though I went to Blue Heaven for breakfast (and enjoyed a delicious plate of Benedict Eggs with Lobster!), I still saved a little bit of room for pie because that’s what you do when you’re in the Key Lime Pie capital.

When my slice of pie arrived at the table, I couldn’t believe the height of the meringue – it was practically the size of my face! The meringue was a nice golden brown on the outside, and white and fluffy once you cut into it. The pie had the perfect balance of tartness and sweetness, and because Lemon Meringue Pie is my favourite, the similarities between the two immediately won me over.

Key Lime Pie with Whipped Cream

Next up, I had to sample a slice of pie with whipped cream, which proved to be quite easy seeing as most restaurants serve their pies with whipped cream rather than meringue. I got my first taste of this at The Stoned Crab at Ibis Bay Resort, where they wowed me with both their seafood and their pie.

I really liked having the whipped cream on the pie because it was a nice way to balance the tartness of the lime. This pie also came with a chocolate and lime glaze, which I really liked. I noticed a lot of places liked to serve their pies plain so that the flavour could come through, but I thought the chocolate and lime were a nice compliment.

Chocolate-dipped Key Lime Pie on a Stick

While wandering around Key West I ended up in front of Kermit’s Key West Key Lime Shoppe on Duval Street. Kermit’s is a well-established name in town and they sell all sorts of Key Lime products, but what immediately caught my attention was their display of chocolate-covered Key Lime Pie on a stick! I can’t say I’ve ever tried pie served like a popsicle, so this required a little taste test.

The Key Lime Pie on a Stick was exactly what it sounds like; Kermit’s Shoppe takes a slice of pie, puts a stick through it, and then dips it in dark chocolate. The result was a delicious sweet treat that you could easily enjoy as you walked around Key West.

Deep-fried Key Lime Pie

Then it was time to move on to deep-fried pie. While I am familiar with deep-fried pizza and deep-fried Mars bars (both are quite popular in Edinburgh!), I have to admit that deep-fried pie was completely new to me. I ordered this for dessert at the Oltremare Ristorante in the Amara Key Resort, and I was pleasantly surprised.

While a tempura-battered and deep-fried slice of Key Lime Pie may not look particularly appetizing at first glance, it totally is once you put your fork through it and take a bite.

The pie was slightly frozen in the middle, but soft and gooey around the exterior. It hadn’t melted as much as I thought it would, and I really liked that it was still chilled and refreshing to the palate. The slice of pie came with a sweet strawberry glaze that had real chunks of fruit and a nice Cajun kick to it. I would eat it again gladly.

Key Lime Pie Freeze

Another day I ended up at Mrs. Mac’s Kitchen, which is known for yet another unique twist: Key Lime Pie Freeze. I don’t know exactly how it’s made (I have a feeling that recipe is a well kept secret), but to me it tasted a lot like a slice of pie blended with ice. It was smooth, refreshing, and it was unusual.

As I sipped on that drink, it got me thinking – they should invent a Key Lime Pie Milkshake! I don’t know if it has been done before, but I can really see it being a hit if they used Key Lime ice cream for a rich, creamy texture.

150,000 Key Lime Pie Combinations?!

And then I discovered this book: The Key West Key Lime Pie Cookbook, which supposedly has a whopping 150,000 different Key Lime Pie combinations. Yes, that’s more Key Lime Pie than anyone could ever consume in a lifetime! So if deep-fried pie, pie on a stick, and pie in a glass don’t sound to your taste, there’s likely to be at least one recipe to your liking in here.

Also, I should mention that while Key Lime is really popular around the Florida Keys, you can sample a lot more than just pie. Other popular items include Key Lime cocktails, Key Lime cookies, Key Lime cupcakes, Key Lime barbecue sauce, Key Lime candy and the list goes on and on.

Bonus: The Ultimate Key Lime Pie Guide – From Slice To Mini-Mission!

You’ve met the classics (meringue mountain! whipped-cream waves!), flirted with the quirky cousins (on a stick, deep-fried, in a glass), and learned there are approximately 150,000 ways to Key Lime. Consider this the extra scoop of info.

Key Lime 101

What makes it “Key”?
Key limes are small, thin-skinned and floral—less brash than the big Persian limes you find everywhere. The juice is pale yellow and a touch perfumey. Great pies taste bright and custardy, not mouth-puckering sour.

Color check.
A proper slice should be more sunny yellow than neon green. If it’s bright green, food coloring (or a heavy hand with Persian limes) probably crashed the party.

The backbone of the recipe.
The holy trinity: fresh Key lime juice, sweetened condensed milk, egg yolks. That’s your classic “no-nonsense” custard. Texture is set and silky, not gelatinous.

Crust debate.
You’ll find:

• Graham cracker crust (toasty, crumbly, slightly salty)
• Pastry crust (old-school diner vibes; holds tall slices)
  I happily eat both, but if you love a little crunch and salt to frame the tart custard, graham is your gal.

Topping wars.
You’ve already run the meringue vs. whipped cream gauntlet. Here’s a quick tie-breaker:

• Meringue mirrors the Keys’ history (egg whites left over from all those yolks had to go somewhere), looks dramatic, and adds pillowy sweetness.
• Whipped cream keeps the focus on the custard, softens the tang, and plays nice in the heat.
  Official verdict? Order one of each, then share bites. Science.

How to taste like a tiny, happy pie sommelier

1. Start chilled, not frozen so the custard’s perfume shows up.
2. First forkful = “naked” (no topping), then topping + filling + crust all together.
3. Look for balance: a 60/40 tart-to-sweet chorus, plus a pinch of salt from the crust.
4. Palate cleanse between stops: a sip of fizzy water or cold brew works wonders.
5. Record it—you’ll thank yourself by Stop #4. (I left a scorecard below.)

Flavor Styles at a Glance (what you’re likely to meet & how they taste)

A Keys Pie Crawl (north-to-south or south-to-north, mix and match)

You don’t have to eat three slices a day… but if you do, this route understands you. I’ve kept this generic enough to survive restaurant musical chairs while staying true to the experiences you met above.

📍 At-a-Glance Pie Crawl (Key Largo → Key West)

Tiny Gear That Makes a Big Difference (yes, even for pie)

🧳 Pocket Checklist Cheat Sheet

Pairing Pie (from coffee to cocktails)

Coffee:

• Bright pour-overs and cold brew lift tart custard—perfect with whipped-cream styles.
• A small espresso works with meringue (sugar meets bittersweet).

Beer:

• Light lagers cool chocolate-dipped slices.
• Citrus-forward wheat ales echo the lime without overpowering.

Wine & bubbles:

• Off-dry Riesling or Moscato d’Asti gives a gentle kiss of sweetness.
• Brut bubbles are pure celebration with classic custard.

Spirits:

• A white rum daiquiri (shaken, no slush) is a zesty twin.
• Aged rum on the rocks with an orange twist plays beautifully with graham crust.

Buy-and-Fly (or road-trip) like a pro

• Whole pies travel best in a snug box. Most shops will include an ice pack; ask for two and a plastic bag so your tote stays tidy.
• Driving: keep the pie flat and chilled. A towel “nest” stops slide-and-smash syndrome.
• Flying: whole pies typically must be checked if they’re gel-packed; slices and merch like cookies ride in carry-on just fine. Always double-wrap and ask your airline about ice packs if you’re using them.

Dietary twists (so everyone gets a fork)

• Gluten-free: look for spots offering nut-flour or oat crusts; bars (square slices) hold together nicely.
• Dairy-free/vegan: coconut-milk sweetened condensed options exist, and some bakeries do a coconut-cream Key lime tart that’s shockingly good.
• Lower sugar: bittersweet chocolate shavings or a salt sprinkle can trick your palate into “perceived sweetness” without more sugar—worth asking if they’ll customize.

Mini no-bake rental recipe (for a rainy hour)

When you need a break from restaurant forks, this is the five-ingredient method that borrows a blender and one pan:

1. Crust: blitz graham crackers + a pinch of salt + melted butter; press into a pie tin, chill.
2. Filling: whisk sweetened condensed milk + Key lime juice + lots of zest + egg yolks (or use a no-egg version with cream cheese for a set-by-chill approach).
3. Set: bake 10–12 min just until tiny bubbles pop at the edge or chill the no-egg version overnight.
4. Top: whipped cream swoops or a thin meringue, your call.
5. Rest: the flavor blooms after 6–12 hours in the fridge. Worth the wait.

Cook’s note: Key limes are smaller and seed-happy; a handheld citrus reamer makes fast work. Bottled Key lime juice is fine in a pinch—zest a fresh lime to restore the fragrance.

Myth-busting (so you can nod knowingly)

• “Green = limey.” False. The best slices are pastel yellow.
• “If it’s super sour, it’s authentic.” Not really. Classic pie is balanced, not punishment.
• “Meringue is the only traditional topping.” It’s historic, yes—but whipped cream has long been a local favorite, especially in summer heat.
• “No bake = not real.” The OG method relied on the acid setting the custard; many bakers still give it a brief bake for food safety and cleaner slices.

As for me, I’ll be taking a break from Key Lime Pie for a while. I may have a sweet tooth, but after eating pie thrice a day for, I’m kind of in the mood for something savoury in Florida.

Have you ever tried Key Lime Pie before?
What’s your favourite variation of this dessert?

Many thanks to The Florida Keys and Key West for hosting me during my visit. For more travel inspiration have a look at their Instagram, Facebook and Twitter accounts.