Fading Fast

Connoisseur
^^
....and add a big dollop of vanilla ice cream to whatever dessert you may choose to double your gastric delight! ;)
My father practiced a variation on your theme, which is that a scoop (pretty comfortable that man never used the term "dollop" - probably had never even heard it - in his life) of chocolate ice-cream made every dessert that much better. It wasn't until I moved out into the real world that I learned that normal people add vanilla ice-cream or whip-cream to desserts and not chocolate ice-cream.

But, then again, a man forged in the Depression and who had no truck with 1970s culture was quite often (always) out of step with many prevailing norms when I was growing up. I lived in two worlds as a kid: scarred post-Depression seriousness at home / crazy '70s libertinism away from home - :crazy:.
 

Dhaller

Advanced Member
I haven't had Key Lime Pie in a long, long time. Perhaps I'll seek one out this weekend.

We had a restaurant in Atlanta, many years ago, which was undone by Key Lime Pie. "Hemingways" was the name of the place, and the Key Lime Pie was so renowned that folks would make a special trip just for a slice; the problem was that Hemingways was a *full service restaurant*, yet here it was, occupied by patrons sitting just for a slice of pie. They might have dinner elsewhere (there was a popular eatery called Einstein's right next door - that's still there after thirty years - and there was a pedestrian, Key Lime Pie-fueled funnel from Einstein's to Hemingway's), and then they'd come over for a slice.

A restaurant does not live by pie alone! It proved its undoing.

DH
 

Dhaller

Advanced Member
On a related note (slightly), a favorite dessert of mine after tucking in to a heavy Italian meal is a light dessert of sorbet or gelato splashed with limoncello.

A favorite family-owned Italian eatery of mine got me started on it; they have a nice, house-made limoncello, and one summer gave me a scoop of lemon sorbet in limoncello, and it was so delicious and refreshing; I've since had several variations on it there.

(Drawing inspiration from this, I sometimes pair vanilla gelato and sake at home in a Japanese take on the treat.)

DH

*I suppose most Italian restaurants are family-owned, but I mention it here because over the years, we've become quite close to the owners, who treat patrons like family. When my wife was in the hospital after the birth of our daughter, they even brought her a dinner (some dishes traditionally-prepared for new mothers in Italy), so she could recover her strength properly! My kind of restaurateurs.
 

Howard

Connoisseur
Yes Howard, it has a Graham cracker crust (which is brownish) with a Key Lime filling (which is yellowish). And having eaten it, I can vouch for it being a wonderful Key Lime pie, with no chocolate at all. Hope you had a nice Fourth of July.

The picture made it look like it's chocolate covered.
 

Oldsarge

Moderator and Bon Vivant
That's because you're used to Key Lime pies that have been filled with green food coloring, an anathema to the purists among us. Lime juice is not green. For that matter, ripe limes aren't green either but somewhere along the line some yahoo decided to put green coloring in the pie. Possibly he/she was trying to differentiate it from lemon meringue. One never knows how nonsense gets started.
 
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