As a native Floridian, I consider loving Key lime pie to be my birthright. As a veteran travel editor, I’ve had the pleasure of sampling it all over the Sunshine State (and beyond). I’ve had slices piled with meringue or capped with whipped cream, with cookie, cracker, and pastry crusts and in shades ranging from bright yellow to artificial green.
Ultimately, I’m a purist: the best Key lime pie is made with a graham cracker crust, lots of lime juice in the filling for a proper zing, and no food coloring. I prefer a meringue topping, but whipped cream isn’t a deal-breaker.
I found my ideal version of the dessert in Key West, unsurprisingly. But it wasn’t at one of the many restaurants and cafes that are celebrated for Key lime pie. It was at Moondog Bakery & Cafe, a casual spot that’s popular for breakfast.
When my family and I visited, we put our names down for a table and waited in the crowded entryway next to Moondog’s bakery case, giving us plenty of time to contemplate our dessert options. The rows of cookies, pastries (guava-cream cheese Danishes, chocolate-cardamom twists), cakes (Caribbean rum, cherry-pistachio) and other sweets were as tempting as it gets.
But I couldn’t take my eyes off the Key lime pie.
It appeared to check all of my boxes: the rich yellow filling was encased in a graham cracker crust and topped with a dramatic sail of toasted Swiss meringue dusted with lime zest. I don’t normally eat pie for breakfast, but I saved room for a slice after a delicious plate of huevos rancheros.
After just one bite, I knew I had found my ideal version. Not only were all of the components right, but they were in perfect balance: the filling was bright, creamy and tart, the crust was buttery and the meringue added just the right amount of sweetness on top.
It was Key lime pie perfection, and the next time I’m in the Keys, I’ll make it my entire meal.