What is more iconic than key lime pie in Key West? Answer: Absolutely nothing. Julia is trying the top eight key lime pies that Key West, Florida has to offer and discovering which slice is the best.
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00:00 It's Julia.
00:00 I almost said from Julia Tries Everything.
00:03 I don't do that anymore.
00:04 We're retired.
00:05 We're retired.
00:06 We're so retired we are in Key West, Florida.
00:09 Hey y'all, what's up?
00:10 It's Julia and Chelsea.
00:12 And no, we are not in a New Jersey parking lot,
00:16 shopping mall.
00:17 We are not in Times Square.
00:19 We are in Key West.
00:21 The warmth, the sun.
00:23 As you can clearly see by the spider webs,
00:25 it's October here in Key West.
00:27 And we are going to be doing a Key Lime Pie tour.
00:29 Do you want me to explain all the things
00:31 we're about to try today?
00:32 - I thought it was Key Lime Pie, Key Lime Pie.
00:35 - So we're doing a Key Lime Pie walking tour today.
00:37 We're gonna walk all around Key West
00:39 and try every single type of Key Lime Pie you can think of.
00:42 So that's like mile high meringue Key Lime Pie,
00:46 vegan Key Lime Pie, Key Lime Pie on a stick
00:48 dipped in chocolate, and no savory things whatsoever.
00:53 So, I know.
00:55 Before we start this walking tour,
00:57 I do have to explain why we are starting this tour
01:00 at this place called Curry Mansion Inn.
01:03 If you're not from around here,
01:04 it's not known for its curry.
01:05 That's actually the name of the guy who used to live here.
01:08 It's actually because this is the birthplace
01:10 of the Key Lime Pie, technically.
01:14 If you ask people from Florida,
01:15 they'll tell you one story.
01:16 And then if you ask like real historians,
01:19 they'll tell you another.
01:20 We'll get into it, don't worry.
01:22 But this is the birthplace of the original Key Lime Pie
01:25 made in the kitchens here.
01:27 So we have to start here and then walk to our next place.
01:30 Also, Chelsea is sleeping in the haunted part upstairs
01:33 and I'm in the back of house sleeping.
01:34 So it's been really fun.
01:35 - I've slept great.
01:37 - All right, I'm done talking.
01:39 Let's go, let's go eat.
01:41 (singing in foreign language)
01:44 (upbeat music)
01:47 We made it to Kermit's,
01:49 which is at the historic seaport behind us.
01:52 Look at it.
01:52 - Seaport.
01:54 - Yeah, see, see, seaport?
01:56 See it, see it.
01:58 As we started walking down the street,
02:00 it started pouring on us.
02:02 That's from the rain.
02:02 That's not me slobbering already.
02:04 Don't worry, that'll come later in the video.
02:06 To our surprise, Kermit actually came today
02:09 and made the pie for us wearing the most incredible outfit
02:14 I could ever have imagined.
02:16 (upbeat music)
02:24 We got to actually watch him make this pie for us.
02:27 So now we must try the key lime pie.
02:30 I like the ratio.
02:34 I mean, I always want more graham cracker,
02:35 but this is a good ratio.
02:36 Ooh, ooh.
02:39 You can tell that he uses real key limes that are very tart
02:44 and he's using like key lime concentrate in there.
02:48 So this packs a serious punch,
02:51 but if you like really, really tart things,
02:53 this is the key lime pie for you.
02:55 I love tart things.
02:57 I'm not a super sweets type person,
03:00 which is why I love key lime pies.
03:01 For the whipped cream on this, usually you do meringue.
03:04 This is whipped cream.
03:05 I love that there's the whipped cream
03:07 because it is balancing the tartness of it.
03:09 So it's just adding that like extra oomph if you need it.
03:13 But for me, I don't need the whipped cream.
03:14 I like how tart this is.
03:16 We're gonna see a bunch of different
03:17 graham cracker crusts today.
03:19 Some of them are gonna be like really, really deep golden
03:21 and baked and others are gonna be
03:23 almost like in their raw form.
03:25 Not that graham cracker crust can be raw
03:27 'cause it's just butter and graham cracker,
03:30 but this is a much more like paler version of it.
03:32 It's not dry and crumbly, which I actually prefer
03:38 because I want the crumbly bits to go with the creaminess.
03:42 I would say that this one's just really compact
03:45 and like slightly like buttery wet in a way.
03:48 Buttery wet crust.
03:49 - Wow.
03:51 (upbeat music)
03:52 - Whatever.
03:53 I meant what I said.
03:54 (upbeat music)
03:57 Ah.
04:02 You okay, Bella?
04:04 I just wanna do the review standing here.
04:06 This feels so good.
04:08 Oh my God.
04:09 Oh my gosh.
04:11 Ronnie.
04:12 If I was like still six years old,
04:14 I would want this above my bed.
04:16 It is so cute.
04:18 Or on top of my Christmas tree.
04:20 Can I get a chocolate dipped pie bar?
04:24 Also, this is, we weren't supposed to get this,
04:26 but don't let her see.
04:29 Can I get a slice of the extra tart cheesecake as well?
04:33 I need to know it's extra tart.
04:34 And that's it.
04:36 Thank you.
04:36 If you want to learn how to do soft tanner,
04:39 don't learn from me.
04:41 But I have been doing it for like 15 years.
04:43 I've just never gotten better at it.
04:46 I'm consistently like failing at it at all times.
04:51 Thank you.
04:52 - You're welcome.
04:53 - Ooh.
04:54 Wait, that wasn't the.
04:55 Oh, oh, oh, oh, oh, oh, oh, oh.
04:59 - You're a monster.
05:00 (laughing)
05:01 - I think biting into ice cream is the devil's work.
05:04 I have amazing teeth.
05:06 They're white and pearly and beautiful,
05:08 but they are sensitive as (beep)
05:10 So biting into this was very challenging.
05:12 But that was the right amount of fudge in there.
05:15 It's like super creamy.
05:16 And I really don't think that like tart
05:19 and chocolate things should go together.
05:21 I don't think they mix well,
05:22 but this does mix extremely well.
05:24 And like, do you see how it's like sweating?
05:27 It's almost sweating as much as I am.
05:28 Like, I feel like we're kindred spirits.
05:30 And this is decently tart.
05:32 Like on a scale of zero to five of tartness,
05:34 I'm going to give this like a three and a half.
05:35 - Wow.
05:37 - Should we get the other one that's actually very tart?
05:39 - Yeah.
05:40 - Okay, I'll do that one.
05:41 A spoon for you.
05:44 A spoon for me.
05:45 A spoon for thee.
05:50 What we have here is an extra tart key lime pie.
05:58 I eat so much sour candy until it burns an actual,
06:02 almost whole, or like I get like an ulcer.
06:05 That's how sour I like things to be.
06:07 So for me, I'm very excited about this.
06:10 Also, another thing to note about key lime pies
06:14 is that you're going to think that they're green,
06:16 or there's lots of green around us and it's very pretty.
06:20 And it's like that really, almost like a chartreuse,
06:22 kind of like bright green.
06:24 But key lime pie should not be bright green.
06:27 If it's bright green, they're probably putting food dye
06:29 in it and like maybe using the wrong limes.
06:32 A real key lime pie is going to be kind of
06:35 on the paler side and even maybe a little bit yellow
06:38 instead of green.
06:39 Enough talking.
06:41 Ooh, also these, they serve them frozen.
06:44 So it's kind of like melty.
06:46 You know what's great about today?
06:51 Everything I eat, nothing's going to get,
06:53 like I'm not going to get anything stuck in my teeth.
06:55 So Chelsea doesn't even have to not tell me
06:57 that there's something in my teeth.
06:58 - Still going to zoom in.
06:59 - I'm fine.
07:00 You can zoom in on my teeth
07:01 because there's nothing going to be in them today.
07:03 For an extra tart, I don't think this is extra tart.
07:07 It's almost, I would almost want to fact check.
07:09 This is the, not the regular.
07:10 Don't get me wrong, it's delicious.
07:12 But if you're going to call something extra tart,
07:15 I want to be like puckering and like my tongue dry out
07:18 and like shrivel and be like,
07:19 this is not doing that.
07:22 Now I've had this one before with my mom and we loved it.
07:27 And we tried to get one to split
07:28 and then we ended up having to buy another one.
07:30 And I'm going to say the same thing I said as before.
07:32 You can't split this.
07:33 You're going to get one.
07:34 You're going to eat the whole thing
07:35 and it's going to be delicious.
07:37 Highly recommend.
07:39 I just want to go.
07:40 - Don't, no, no.
07:41 (laughing)
07:46 - We can, we can end the video now.
07:47 We can end the video now.
07:50 (upbeat music)
07:52 She's a hefty boy.
08:03 We're.
08:05 We are at First Flight Island Brewery,
08:08 which is actually the birthplace of Pan Am.
08:11 The first tickets sold for Pan Am are here.
08:16 We're here for the key lime pie,
08:17 but they're also a brewery.
08:18 So I felt like it's kind of weird to not talk
08:21 about the beer in a brewery.
08:23 So I got Chelsea something very special.
08:25 Chelsea loves red ale.
08:28 Here, wait, let me get the cans.
08:30 These are their, like their original beers.
08:32 So I had to get those.
08:33 I didn't want you to know.
08:34 I wanted you to have an actual surprise.
08:36 So you love red ales,
08:38 and this is their first beer that they started brewing here.
08:42 So I feel like you have to try it.
08:43 - You do, like look how pretty that is.
08:45 - Isn't it pretty?
08:46 - The can looks very Key West to me.
08:49 - Like this doesn't count as part of the tour at all,
08:51 but this is like Chelsea's tour.
08:53 Chelsea's on her own separate journey.
08:55 Is it an all day drinking beer?
08:56 - All day, all night, baby.
09:00 - All day, all night?
09:01 You like it?
09:02 She's like.
09:03 I'm gonna try it.
09:04 Probably pairs perfectly with some key lime pie.
09:10 - Let's go.
09:12 - What you're seeing here
09:13 that is gonna feel a little bit different
09:14 than what we're used to seeing is chocolate.
09:17 We have chocolate sauce on here,
09:19 and a chocolate and Oreo crust.
09:22 Do you think that chocolate mixes
09:24 with other things like this?
09:25 Skeptical?
09:27 - I'm skeptical, yes.
09:28 - Okay.
09:29 Oh, oh, she's dense.
09:32 She's dense.
09:33 Oh my gosh.
09:34 Oh.
09:35 The reason the chocolate works with this
09:39 is because the key lime is very subtle.
09:42 This one is much more creamy,
09:45 like sweetened condensed milk with the egg yolk more flavor
09:48 than the key lime pie,
09:50 which is I think how the Oreo isn't distracting.
09:54 But let me try just the crust part.
09:56 Crust girls only over here.
09:58 It's super subtle.
10:00 The Oreo crust is very, very thin.
10:03 Like it's almost like a dusting
10:04 or like a sprinkling of it on there.
10:07 The chocolate sauce is really what's gonna give you
10:08 more of that chocolate flavor than the crust itself.
10:11 I would say that this is probably on our,
10:14 if we were doing a tart meter for the day,
10:17 like five being the most tart puckering
10:19 and zero being on the sweetest side,
10:22 this is gonna be on the sweetest side.
10:23 I would say that this one,
10:25 if you like the idea of key lime pie,
10:27 but having something really tart is not your thing,
10:30 like a lot of people do not like tart things,
10:32 which boggles my mind.
10:34 But if you want something creamy and sweet,
10:37 this is the one for you.
10:39 That one's yours.
10:40 You can have that one.
10:40 I'll get my own.
10:41 (laughs)
10:42 (upbeat music)
10:45 (upbeat music)
10:48 (upbeat music)
10:50 (upbeat music)
10:53 (upbeat music)
11:21 - We are here at Blue Heaven, or Haven, as I like to say.
11:26 I've actually been here with my mom before
11:28 and we came here for brunch.
11:30 It was packed.
11:31 They had live music playing and it was like 10 a.m.
11:35 and we ordered a key lime pie because we had to.
11:38 They're known for a mile high meringue,
11:41 which the meringue is almost the size of my face.
11:48 We actually got to see Teresa, AKA T, make it in the back
11:52 and it was an art form.
11:55 When T is making these key lime pies in the back,
11:58 she's just flowing.
11:59 She's been doing this for over 25 years here at Blue Heaven.
12:02 Okay, you want me to just?
12:04 - I mean, yeah.
12:05 - Okay.
12:06 (laughs)
12:08 Sorry if this is gross to people, but whatever.
12:14 Look, it's spongy.
12:17 Okay, ready?
12:18 - Yeah.
12:19 - Okay, wait, I wanna get the top part too.
12:22 The top part's a little chewy.
12:27 Like, you know the packing peanuts?
12:29 The top has that kind of spongy bite to it,
12:32 like a packing peanut.
12:34 But the key lime pie itself is just the right amount
12:37 of creamy and tart.
12:39 I mean, how many times can I say creamy and tart
12:41 in one video?
12:42 But I will say that this just has the right balance.
12:45 If you're someone who's a little afraid of key lime pie
12:47 in the sense of you're not super into
12:49 the really sour tart things,
12:51 I think this one's a good balance of that sweet, creamy
12:54 and the tart, and there's so much meringue.
12:57 And if it was a little too sour for you,
12:59 just add like a bucket of meringue to it.
13:03 My favorite part is obviously the crust
13:05 because it's buttery, it's salty, it's gritty.
13:10 All the things I love.
13:14 Oh.
13:15 Can I get you a fork?
13:18 - Yay.
13:19 - I just want a bag of the crust here.
13:21 I'm giving you double crust.
13:22 This is how you should really have it.
13:24 - This double crust means friendship.
13:27 - That, yeah, giving you that much crust.
13:30 - Oh my God.
13:31 - The crust.
13:34 - The crust.
13:35 - Like, I know that this is the pretty part of it,
13:39 but the crust, the backside,
13:41 the backside, she's doing something.
13:43 She's been putting in extra work at the gym.
13:45 One thing to note about being in Key West,
13:48 you're gonna see throughout the video,
13:50 roosters everywhere.
13:51 They're also protected, so they're overpopulated for sure,
13:55 and you're not allowed to hurt them or do anything to them.
13:58 So they just live the best life possible.
14:00 It's like roosters and cats, they own Key West.
14:05 We are just visiting.
14:06 They're about to start playing music,
14:08 so I think that's our cue to go.
14:10 So we're gonna go to our next spot.
14:13 Ready?
14:14 Okay, bye.
14:15 Chelsea, Chelsea, we have to go.
14:20 We're literally behind schedule, we have to go.
14:23 As we are walking and talking,
14:25 I'm gonna walk very slowly backwards,
14:28 and Chelsea's gonna tell me if I run into anyone.
14:31 We are in Key West, and a lot of people think
14:34 that the key lime pie came from Key West.
14:36 That's what people love to say, right?
14:40 But that might not be the full truth, unfortunately.
14:44 So I'll have to say Stella Parks, AKA Brave Tart,
14:48 in her cookbook, she's an amazing baker
14:51 if you've never followed her before.
14:52 Stella Parks, she's researching for her cookbook,
14:54 and she finds out that it might have been Borden,
14:57 the sweetened condensed milk company,
15:00 that made it as kind of like propaganda
15:03 to use more sweetened condensed milk.
15:06 That might unfortunately be the real truth,
15:09 but then there's also a really fun Florida truth
15:12 that I like a little bit better
15:13 that I'll share with you guys in a little bit.
15:15 Okay, we have to go into Moondog.
15:21 They make the most incredible pastries.
15:24 We've actually might have already had some
15:26 while we've been here.
15:27 They're so good, but we're obviously here
15:29 for something very special.
15:32 (upbeat music)
15:34 (upbeat music)
16:03 So now we're at Moondog, which does vegan key lime pie.
16:08 So we're not gonna see Mile High meringue here.
16:10 We're actually gonna have aquafaba meringue,
16:13 which is really like it,
16:15 if I didn't tell you right now that this was vegan,
16:17 I don't know if you would have guessed that.
16:19 Enough talking, let's get into it.
16:22 You want me to do a little,
16:23 oh, let me do a little,
16:25 I'm not strong enough.
16:31 Oh my gosh, wait, this is so cute.
16:33 Oh.
16:34 (laughs)
16:35 - Oh my God, is that the tiniest, most adorable
16:38 - It's so cute.
16:39 - Key lime pie slice I've ever seen.
16:41 - It's a mini blue heaven slice.
16:44 Okay, let's see aquafaba.
16:46 That is a toasted marshmallow.
16:50 That is really impressive.
16:51 If you haven't had aquafaba before,
16:53 you usually get it on like vegan cocktails
16:56 and it's just from like chickpeas.
16:58 You know, the little remnants of chickpea
17:00 in the bottom of your can.
17:02 You just take that and you can add sugar and things to it
17:04 to really give it more of a stiffer peak.
17:08 But yeah, don't throw away your chickpeas.
17:11 Okay.
17:12 - If you can turn it into,
17:14 wow, you'll eat it.
17:17 (laughs)
17:19 - And the crust is a lot thicker.
17:21 It's almost reminds me of like a shortbread crust
17:23 versus a graham cracker crust.
17:25 But the key lime in here is super potent.
17:28 It like packs a really good punch.
17:30 I just want the key lime on its own
17:32 because they make their own key lime concentrate mix here.
17:37 This is as close as I've come so far for a pucker.
17:46 Like Kermit's was had a decent pucker to it.
17:48 So does this one.
17:49 Don't worry.
17:50 Even though I'm not doing Julia Tries anymore,
17:52 we still do fun facts.
17:54 So fun fact time.
17:55 So the difference between key limes and regular limes,
18:00 one is obviously the size.
18:01 That's the first thing you're gonna see.
18:02 These are super tiny.
18:03 They're probably like half the size of a regular lime.
18:07 Regular limes that you're again,
18:09 used to seeing are called Persian limes.
18:11 These are key limes.
18:12 What makes them different also is the color.
18:14 They're gonna have a little bit more of this yellow hue
18:17 to them than a green hue,
18:19 which is again, like when you think of key lime pie,
18:22 like it matches my eyeliner.
18:24 Like it's much more yellowy.
18:25 Thank you.
18:27 And another thing about this is that they have a thinner
18:29 skin, so they're much more perishable,
18:31 which makes them really, really hard to like import
18:34 and export out of different countries.
18:37 They are much more aromatic and they have much more
18:41 of a punch to them.
18:42 Do you think I'm allowed to take one with me in my pocket?
18:45 - Sure.
18:45 - In my pocket?
18:46 - Go ahead.
18:47 - Is it stealing?
18:48 - No.
18:49 - I'll tell them.
18:50 I'll tell them that I'm taking one with me.
18:52 (upbeat music)
18:54 Hello.
19:02 - Hi.
19:03 - Can I get a slice of your key lime pie, please?
19:05 - Of course, I'll go grab it for you.
19:07 - Oh my gosh.
19:09 We got the outfit memo.
19:10 See this?
19:11 It's cute.
19:12 We are at Old Town Bakery and we have the most beautiful
19:18 key lime pie with a dark crust.
19:20 We haven't seen this dark of a crust really.
19:22 I'm very impressed.
19:24 Also, this is not meringue, this is whipped cream.
19:27 Now, I think this was Kermit's that did the same.
19:30 And I'm like, I can't decide how I feel about that.
19:34 Let's taste it before I say more.
19:35 Oh.
19:38 - Don't drop the pie.
19:42 - The crust is a hearty, sturdy girl.
19:45 Okay.
19:46 (upbeat music)
19:49 You know what?
19:55 This is the perfect balance of tart.
20:01 I was about to go in on them using whipped cream,
20:04 but it has the right amount of punch.
20:07 It has a little bit of a pucker on the tip of your tongue.
20:11 The whipped cream on this really does help mellow out
20:15 the tartness and the crust.
20:18 It's like ever so slightly toasted,
20:21 like not burnt, but toasted.
20:23 So it has this like really lovely warmth to it.
20:26 It also kind of reminds me of like a graham cracker,
20:27 not graham cracker, gingerbread.
20:30 It looks like a gingerbread crust.
20:32 You see that kind of here?
20:33 Every time I want to talk to you guys,
20:38 I then put a huge thing of key lime pie in my mouth.
20:41 One day I will learn.
20:44 Okay.
20:45 I was not done with my key lime pie history.
20:48 I said that there was more to the story.
20:50 It's kind of like a key lime pie conspiracy of sorts.
20:54 I told you about how the Borden sweetened condensed milk,
20:58 that was one story, one side to the story.
21:00 And then there's the other story.
21:02 This story is much more fascinating to me,
21:04 and therefore I believe this one is the true one.
21:07 There used to be people called spunders.
21:09 It's basically like a man going out to sea,
21:12 maybe women too, but back in those days,
21:14 it was probably just men.
21:16 And they would go out to sea
21:18 and they would like collect all these sponges
21:19 and then you would use them for like sponging.
21:23 I don't know what you had.
21:25 I'm sorry, I didn't look up that part of the story.
21:27 When they would go out to sea,
21:29 they would bring key limes with them.
21:30 Here's the one from my pocket from earlier.
21:33 They would bring key limes with them
21:37 out into the boats with them, into their ships,
21:40 'cause they didn't want to get scurvy,
21:42 'cause scurvy was like a real thing back then.
21:44 And they would, the claim is,
21:46 is that they would have like bread
21:48 and they would put eggs and sweetened condensed milk
21:52 and the limes in it and let it cook under the sun.
21:55 And it would somehow turn into like
21:57 a poor man's key lime pie of sorts.
22:01 William Curry, remember we started at the Curry Mansion,
22:03 that really like spooky fun mansion?
22:06 There was a chef there, Aunt Sally or Sarah,
22:09 which also confuses me.
22:10 Why is it Aunt Sally or Sarah?
22:11 I think it's Aunt Sally.
22:13 Aunt Sally heard about this.
22:15 One of the spongers told her about it.
22:17 And she was like, "I'm gonna make this for real."
22:19 And she made it in the William Curry Mansion
22:22 and made an actual key lime pie with a graham cracker crust.
22:27 That's a story that most people like to believe,
22:30 'cause doesn't it sound better?
22:31 Hearing like pirate ships making their like,
22:34 so they don't get scurvy, they use key limes.
22:37 Like that sounds way more interesting
22:39 than like the Borden sweetened condensed milk people
22:43 made a propaganda story with a fake chef lady
22:47 with an advertising agency.
22:48 That sounds boring.
22:49 Honestly, that's probably the truth though,
22:52 'cause like the history of things
22:53 is actually much more bleak than you expect it to be.
22:56 But anyways.
22:58 - Go eat your pie.
22:59 - I'm baking like a key lime pie.
23:04 Ready for our last spot on our key lime pie tour?
23:07 I can't believe they let me take one of these.
23:09 You want me to tell you a fun fact while we're walking?
23:11 - Sure.
23:12 - Okay, fun fact.
23:13 Key lime pies have not grown commercially in the US
23:17 since 1926 because of the hurricanes.
23:20 So if you get key limes while you're in Key West,
23:24 that's pretty like, not rare,
23:26 but you can't buy a key lime from Key West
23:30 in your grocery store if you live in like California,
23:33 most likely, it's pretty hard to get.
23:34 I'll walk this way.
23:35 Oh, do you hear the roosters?
23:37 I love them.
23:39 (upbeat music)
23:41 (upbeat music continues)
23:45 (upbeat music continues)
23:49 (upbeat music continues)
23:52 (upbeat music continues)
24:19 We are at our final location of our key lime pie tour
24:23 and we are ending on something a little funky.
24:25 I promised we weren't gonna do just key lime pie.
24:27 And this key lime pie French toast from Azur
24:30 is really, really like impressive.
24:34 And I think a really cool, unique way to end this.
24:37 You might think this is all French toast, but no.
24:40 It's French toast, then you get a key lime pie slice.
24:43 French toast, French toast, key lime pie, French toast.
24:46 And they make the key lime pie on a sheet tray.
24:50 So it's like a little bit thinner
24:51 than maybe your traditional key lime pie.
24:54 But oh my goodness, I'm just so excited.
24:59 Okay.
25:00 This is a dessert for breakfast.
25:09 And my brain is ever so slightly confused
25:13 because it's mixing something that's very delicate
25:16 and sweet like French toast
25:18 with something that's very tart and rich and dense.
25:21 And they're making this like,
25:23 it's how we describe ourselves,
25:26 how you and I describe each other.
25:27 Like we balance each other out, you know?
25:30 - Which one am I?
25:30 - Which one do you wanna be?
25:33 - You know what?
25:33 That's not answering your question.
25:35 (both laughing)
25:37 - I'm gonna do a little sauce dab for you.
25:39 Let me see if I can make another beautiful, oh fuck.
25:43 Okay. I'm sorry.
25:44 You're, wait, can we show this?
25:46 - Yeah.
25:48 - I was trying to make Chelsea a really nice bite.
25:50 This is what I did.
25:51 And then this is what I did for myself.
25:54 - Wow. So you basically told me-
25:56 - That this is gonna taste better
25:57 'cause it has more of the sauce.
25:58 Here.
26:00 But you know what I'm saying?
26:01 How it balances.
26:02 - I am the key lime.
26:05 - You are the key lime.
26:06 Okay. Not the tartest one we've had today.
26:11 This one I think is gonna be like
26:13 on the sour scale that we've been talking about
26:15 from zero to five.
26:16 I'm gonna say this is a 2.5 on the sour scale.
26:21 So if you like a sweeter one,
26:23 I think this is gonna be the one for you.
26:25 Also, this one's extremely creamy.
26:27 It almost reminds me of like, you know,
26:31 when you have butter sit out at room temperature for a bit.
26:33 You see that?
26:35 It's extremely like, what's the right word?
26:39 What's it? I'm gonna say squishy.
26:41 - Softened?
26:42 - Yeah. Like it's really soft.
26:44 It's like a really soft key lime pie.
26:46 It's like a melted stick of butter,
26:51 but with lime in it.
26:54 There's so much key lime in here.
27:00 There, the amount of acidity.
27:01 I've probably consumed an entire can
27:05 of sweetened condensed milk today.
27:07 (laughs)
27:09 When I think about it.
27:10 I also, I gave my key lime, can we show this?
27:15 I gave him a face.
27:18 I haven't named him, but he could also just.
27:20 - Wait, tilt him down.
27:22 - This way?
27:23 - Oh, there he is.
27:23 - This is key lime.
27:24 This is Bert, Key Bert.
27:26 Him and I are just gonna walk around Key West together.
27:32 Honestly, it's really hot out
27:34 and I really wanna go for a swim,
27:36 but I do feel like there's a lot of key lime pie in me.
27:38 So we might do a little walk, walk it off.
27:43 Look at some ghosts.
27:44 Can you see the ghost?
27:48 Well, maybe we'll switch over to some like key lime shots.
27:54 Switch into a happy hour mode.
27:56 Bert and I are gonna say goodbye.
28:00 And don't forget, you gotta like it.
28:04 You gotta comment.
28:04 You gotta subscribe, et cetera, et cetera, et cetera.
28:08 I'm gonna go now.
28:10 Carry on my wayward Bert.
28:19 Don't you, I don't know the words after that.
28:24 (upbeat music)
28:28 (upbeat music)
28:31 (upbeat music)
28:33 (upbeat music)
28:36 (upbeat music)
28:39 (upbeat music)