You don’t have to trek the Seven-Mile Bridge for a taste of the tart and tangy dessert that is Key Lime Pie. Made from the fruit of the Key lime tree, the famous pie originating in the Florida Keys is a custard with cookie crumble and meringue that’s a sweet and sour treat for the senses. There are plenty of places making them just right in Miami. Here’s a round-up of our favorites.
Blue Collar’s Key Lime Pie has a made-from-scratch kick to it because it’s homemade by Meghan Perkins, the wife of Cocaine Cowboys director Billy Corben. The joint in Miami’s Upper Eastside is also beloved for its creamy mac n’ cheese, so don’t forget to indulge in a plate of that too for the complete meal.
Joe’s Stone Crab perfects the art of the Key Lime Pie just as well as its stone crabs. The legendary eatery in Miami Beach makes a delicious classic version of the pie, sliced into a perfect isosceles triangle and crowned with a dollop of whipped cream. It may cost you a little more, but for a slice of heaven it’s worth it.
This corner pub in Wynwood adds pecans to the Key Lime Pie recipe for a nutty twist on the classic. The limes are squeezed by hand, and the pie is topped with chopped nuts and fresh whipped cream. Wash it down with a bottle of craft beer, and you’re set.
From apple pie to coconut cream pie, Fireman Derek’s Bake Shop has been perfecting pies for the past 20 years. Their award-winning Key Lime Pie goes thin on the crust and heavy on the custard. One sliver of it and you’ll be willing to pay $30 for the whole pie to take home.
Tucked within the Loews Hotel in Miami Beach, Lure Fishbar entices with an extensive menu of fresh seafood concoctions and its heavily comforting desserts. Their Key Lime Pie has an extra sweet ingredient – white chocolate. At $12 a sliver, finish your plate of Alaskan king crab or a whole stuffed lobster on a sweet note.
The jaw-dropping seafood restaurant run by Chef Jose Andres stuns for more than their stylish décor and fresh ceviche – their Key Lime Pie is Key lime ice cream on Graham cracker crumble. Need we say more?