Key West Seafood, Sloppy Joe's Bar or Key West Key Lime Pie Company?

(I realize that some of you may have votes for other places, but I'm not actually going to the keys so they won't do me much good unless you know they will ship a pie across the country overnight.)

Thanks!

If they are using the original recipe--I've had mine for over 40 years--then they should be pretty much the same. Key West Lime Pie Company's is good--but it tastes like mine. Always use only *Key Lime* juice-not just any old lime juice. Much tarter!

Actually, Publix supermarket has the best key lime pie, IMHO.

BAKERS SQUARE!!!!

I use Fannie Farmer's cookbook recipe for the lime filling (with real key limes if possible, not just the juice), and put it in a merangue shell. Blows away the "competition" at summer picnics with family and friends.

I've always used the recipe on the back of the bottle of Key Lime juice and find mine to be as good as any I've ever tasted. I generally used whipped cream as a topping but recently tried topping with a meringue. It didn't keep as well but was very tasty. I find Diane's idea of a meringue shell to be intriguing and may try it but I did try using freash key limes and not only tasted no difference from the bottled juice but found it to be much more $$ and lots of extra work.

You're right Owen, the juice works great -- but my best result was at my mom's using key limes from her own trees. <vbg> yum. You can put whipped creme on top of the lime filling in the meringue, too.

thumbs down for the key west key lime Co......publix supermarket pie is better and cheaper

It seems to me this lady was asking not for recipes but for the best place that sends pies mail order.

My opinion is that you should order one from each place, since everyone's idea of the ideal Key lime pie is different. You might want to try calling up Mangrove Mama's on Sugarloaf Key. I don't know if they'd do mail order, but they had the best Key lime pie I ever tasted.

Sorry to say the obvious, but it depends on what you consider the "best" in a pie.

Variations include 1. graham-cracker vs. rolled pie-crust crust; 2. key limes vs. any other kind of juice -- you'd think it would be a no-brainer to use key-limes for key-lime pie, but I know some people who prefer conventional limes with some zest from the rind for added limey flavor, instead of the sort of smoky tart flavor of key-limes); 3. merigue vs. whipped cream -- for myself, I can't stand whipped cream because of the cloying sweetness and "greasiness" of the cream -- and believe it or not there are actually people who use aerosol or frozen tub whipped toppings!! 4. with or without green food coloring -- purists would NEVER add it, but commercial bakers do it all the time to make sure it isn't mistaken for lemon meringue.

I'm not familiar with either source names by Julie, but I'd start by asking them how they make their pies. The one thing I've started to do lately to "corrupt" the classical recipe is to sprinkle a little sugar on top of the meringue and "blow-torch" it with my new chef's toy propane torch that normal people would use on creme brulee.