key lime pie – Michael Eats

Location: 1242 Bloor Street West, Toronto
Website: https://bakerbotsbaking.com/

Bakerbots is affiliated with Bang Bang, which serves some of the best ice cream in the city (I’ve written about Bang Bang roughly a billion times on this blog, and while it’s been a while, they’re still great). So, of course, it’s a top-notch bakery.

They used to be in a teeny-tiny location that was about the size of a generous walk-in closet, but have since moved to a much larger spot on Bloor (they even have a few seats!).

I think the assortment of desserts might be slightly larger than before, but it’s also possible they’re just more spread out now. Either way, they have a very tempting variety of cakes, cookies, pies, and other tasty stuff.

I ordered the key lime puff, which features a choux pastry stuffed with whipped cream and key lime pie filling, topped with Italian meringue.

It’s hard for me to not compare a pastry like this to the amazing Choux Lab, and no, it’s not as good as that — but it’s close!

The key lime filling is nicely tart and very creamy. I’m not sure if this needs both whipped cream and meringue, which I think dilutes the lime flavour a bit too much, but that’s a minor complaint. The filling is delicious, and the nicely crisp choux pastry complements it well.

Location: 1285 Elgin Mills Road East, Richmond Hill
Website: https://laroccakitchen.com/

Is key lime pie the king of pies? It might be! The contrast between the tart filling, the sweet graham cracker crust, and the creamy topping is absolutely magical when done well. I have a hard time saying no when I see it on a menu.

And La Rocca Creative Kitchen — which serves the type of little pastries that look so nice it’s almost a shame to eat them — makes a really good one.

It’s a little bit untraditional. The typical whipped cream topping is subbed out for creamy Italian meringue, and the crust is made from speculoos cookies instead of graham cracker.

It’s great. Sometimes a key lime pie’s crust can be too substantial or dry, but this had the perfect level of crunch without getting in the way, and the flavour of the speculoos set it apart from the norm.

The dense, creamy Italian meringue might even be better than whipped cream. Certainly, it does a perfect job of balancing out the tart key lime custard.

And the custard was just right — it’s sweet and creamy, with just the right amount of tartness. It’s good stuff.

Tag: key lime pie

Tasty Desserts at Bakerbots Baking

Perfect Key Lime Pie at La Rocca Creative Kitchen