I have a soft spot for Key Lime Pie, but I could not explain what it is I like about it. It seems so different compared to the other desserts I like, especially pie, in that I am not a fan of citrus-based desserts typically. Chocolate and oranges are a good mix, but something about it rubs me the wrong way.
While I was hanging out at the “Madison Square Eats” event, I found myself in front of “Mason Jar”, a classic American style bar and eatery that had a ton of beer and a bit of food. When I saw the words “Key Lime Pie” on a piece of 8 x 11 paper taped up on top of their booth, I knew I had to have it. After all, it was the only pie of it’s kind at this food fair, and the pie itself is a wonderful enigma to bakers. Simple in theory, but very easy to do wrong, either making it gelatinous, having a frankenstein shade of green, or an artificial lime flavor. How does “Mason Jar” do their Key Lime Pie? Let’s find out!