Key Lime Pie

If you go to a steakhouse, there really are only three viable dessert options. Number 1 is the New York-style cheesecake, of course. And tied for second are a fruit cobbler and key lime pie — which must be made with a graham cracker crumb crust.

Tonight, at a very good steakhouse in Boise called Chandlers, I polished off an exceptional “cowboy cut” ribeye and some creamed spinach. I decided to top off my very traditional steakhouse meal with key lime pie. Sure, it was served in a round dish, and the graham cracker crust was chocolate, and there was no ultra-thin slice of lime, twisted and carefully placed on the whipped cream, but I was willing to overlook these departures from slavish adherence to the norm. And it tasted great, by the way.

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