Key lime pie is one of those foods I mistakenly swore off as a kid. I had an incident with an ill-prepared, soupy version of the dessert back in the 90s, and for a long time I thought things were permanently over between us. Lucky for me, I recently found myself in Florida, the proverbial land of citrus, and the Key Lime Pie ($5) at Aunt Catfish's on the River redeemed the dessert for me.
The filling, a classic blend of key lime juice and sweetened condensed milk, struck a perfect balance between citrusy tartness and delicate, milky sweetness. The serving temperature was a perfect antidote to my prior rejection of the pie: pleasantly cool, substantive, and with the mouth-feel of slightly frozen custard.
Served in a thick, homemade graham cracker crust, topped with freshly whipped cream and a cherry, this key lime pie is a perfect excuse to spend an afternoon at Aunt Catfish's, which happens to be an equally excellent destination for seafood fare and waterside views.
About the author: Meghan Roguschka is a Boston based blogger, foodie, and media anthropologist. She is the voice and eye behind the photo-ethnography website www.itooktomystoop.com and can be followed on Twitter at @Roguschka_Me.