Steve's Authentic Key Lime Pie

At the end of Van Dyke Street, in a pier building at the water's edge, Steve Tarpin has been making one thing for a quarter century: key lime pie the way he learned it as a young man in South Florida. The juice is squeezed from real key limes, not poured from a bottle, blended with condensed milk and egg yolk, and set in a graham-cracker crust. Hurricane Sandy flooded his first bakery on Pier 41 in 2012; he rebuilt next door in a larger space and kept going.

Buy a whole pie or a small tart, but don't leave without a Swingle — a frozen key lime tart on a stick, dipped in dark Belgian chocolate. Eat it on the short walk to Valentino Pier, with the Statue of Liberty across the water.