National Geographic Traveler Magazine has rated the Key Lime Pie at Pepe’s Cafe Number 3 in the USA. I myself have never tried it but a friend of mine has, and agrees that it’s very, very good! Just the right blend of tartness and sweetness.
What makes this honor even sweeter, it takes into consideration ALL kinds of pies – not just Key Lime.
Since the article is in the magazine and not on the website, I’ll post the article below:
The Rise of the American Pie
Serving up the best regional slices / By Margaret Loftus
Invented by the Brits in the Middle Ages,the modern pie has been wholeheartedly co-opted by Americans. Pull off at any roadside diner or farm stand (or even the streets of New York,where pie is making a resurgence), and you’re bound to find the fresh-baked pastry. Here’s where to tuck into some authentic standouts:
1. Blueberry Pie > Wild blueberries have adapted well to the harsh winters of Downtown Maine – the swath of coast from Penobscot Bay to the Canadian border. Helen’s Restaurant in Machias uses a blend of fresh and cooked berries.
2. Chess Pie > A tribute to the resourcefulness of Southern cooks, it’s traditionally made with whatever is in the larder,such as sugar, eggs, buttermilk, and vanilla. Dixie Supply Bakery &Cafe in Charleston, South Carolina, adds cornmeal.
3. Key Lime Pie > More tart and perishable than its grocery-store cousin, the Key lime that grows throughout Florida’s island chain is the one ingredient on which everybody agrees. Pepe’s Cafe in Key West gets raves for its deconstructed concoction in a bowl.
4. Marionberry Pie > The result of cross-breeding two types of blackberries in the 1950’s, marionberries are the pride of Oregon, serving as state ambassadors in jellies and jams. The pie, however, is best consumed in situ, preferably with a scoop of ice cream at the Bipartisan Cafe in Portland.
5. Sour Cherry Pie > Sour cherries don’t travel as well as the ubiquitous bings. Sample them along the northern coastlines of Michigan and Wisconsin that frame Lake Michigan – where the tart red orbs are at their best inside a buttery crust from Sweetie Pies in Fish Creek, Wisconsin.