Who's got the best Key Lime Pie?

Title says it all! I'm celebrating a special occasion with family this weekend and am looking for the best key lime pie Louisville has to offer.

What do you recommend?

My wife.

Until it runs out Equus/Jack's has a Key Lime Trio Dessert. A small slice of pie, key lime ice cream w/ chocolate sauce and graham crackers, and a key lime shooter made with Absolute Vanilla. Yum.

Brusters has some pretty good Key Lime Pie ice cream. I don't know if they just sell the pie.

[Robin Garr]

We had a good key lime pie at Arbor Ridge earlier this year.

Enjoyed a Key Lime tart dessert recently at Lilly's that was mighty tasty--also check the bakery at either location of "The Fresh Market".

[Robin Garr]

Thinking back on it, Mojito had an amazing key lime pie on the brunch menu, when they had a brunch. That was over a year ago, I guess, and Fernando was still there, so things may have changed. But if they still have it, I would definitely check it out.

Just curious what you chose and if it was good. I'm always on the look out for an excellent Key Lime Pie. (I prefer them on the sour side, with a thickish crust)

My favorite used to come from the Cutting Board on Goosecreek.

I also like Z's Oyster Bar's, but I know don't if it's made in-house or brought in.

We've had some excellent Key Lime pie at Goose Creek Diner. They also have some other excellent desserts including Coconut Cream pie!

The BEST Key Lime Pie I ever had the good fortune to eat was located in a ramshackle waterfront dive in Bokeelia, Florida on the southern tip of Pine Island. Sadly, the Bokeelia Crab Shack was wiped out of existence by Hurricane Charley in August 2004. I have searched the world over for KLP as good as that ever since. It was whipped and was very light and airy, with a pronounced fresh key lime juice tang to it. That tang that grabs you right at the base of your jaw and whispers in your ear "I am the best KLP you will ever have". My beautiful bride and I stumbled across it on our honeymoon in 1994. It has been our food quest to find KLP that good again. The search continues.......

since i wasn't grilling today, i was invited to meet up with some friends and we ended up at tony roma's for their baby back ribs.
for desert they had small little tarts of key lime pie. i thought of ed vermillion immediately, since i remember he mentioned of a place in florida that made a whipped version, light airy. these tarts were all that. whipped, creamy, almost like a mouse and tartness. $2.99 each. i think they fit what ed was looking for...

A tad off-topic (sorry), but we haven't been to Tony Roma's since they changed hands around a year ago. I hated the former ownership, as all ribs (beef and pork) were heavily par-boiled before smoking, and to me tasted stewed and had that stewie/mushy mouth feel. Other Tony Roma's only smoked meat, and had a totally different (and much more positive) eating experience. Were their ribs still parboiled???

since i wasn't grilling today, i was invited to meet up with some friends and we ended up at tony roma's for their baby back ribs.
for desert they had small little tarts of key lime pie. i thought of ed vermillion immediately, since i remember he mentioned of a place in florida that made a whipped version, light airy. these tarts were all that. whipped, creamy, almost like a mouse and tartness. $2.99 each. i think they fit what ed was looking for...

Thanks for thinking of us, annemarie. I've had one experience dining at Tony Roma's many years ago and the whole evening was so wretched (that rare combination of overbearing, send everything back, dining companions and retaliatory hostility from staff and management) that I haven't had any desire to go back. Yet, the KLP quest may get me to contemplate carry out dessert.

[Robin Garr]

This is awfully old news, but I just noticed that I wrote the following in my relatively kind review of Bonefish Grill, a ch- ch- chain, in October 2002. No telling if they still have it or if the recipe has changed since then, but I was impressed at the time:

With food and setting putting us in a Florida mood, we couldn't resist a shared slice of key lime pie ($4.50) and were delighted to get an authentic rendition, as good as some we've had in the Keys themselves. A generous slice was creamy, tart and not too sweet, on a crunchy graham-cracker crust and topped with a dollop of real whipped cream.

It's about the easiest pie to make yourself. I make a gingersnap and crystallized ginger crust ahead of time (or several because it's usually for parties). My six year old makes the filling. My husband likes it with berries coated in hot jam, but the kids and I like lightly sweetened whipped cream. Seriously, it's WAY simpler than any of the other pies I make. The most time consuming step is squeezing the little limes.