Baked on Long Island: Key Lime Pie at Kerber’s Farm

It’s like holding a taste of sweet sunshine in the palm of your hand.

Key Lime Pie

Kerber’s Key Lime Pie

If you’re searching for signs that summer is just around the corner, look no further than Kerber’s Farm in Huntington. Owner Nick Voulgaris III favors evocative seasonal flavors. As the temperature begins to rise and days get long and lazy, expect to see favorites like fresh lobster roll and roasted corn served up daily along with a quintessential summertime dessert.

Established in 1941, Kerber’s was locally known for fresh chicken, produce and delectable baked goods. Voulgaris—a Huntington native—rescued Kerber’s from the wrecking ball, renovated and reopened the farm stand in 2013. He’s transformed Kerber’s into a new-fashioned farm with equal ingredients of nostalgia, Long Island style and homespun goodness. Kerber’s offers breakfast sandwiches, salads, wraps and a scrumptious array of sweet treats. Homemade pies— baked on the premises—include apple, strawberry rhubarb, cherry crumb, a marshmallow studded S’mores pie, blueberry crumb and Kerber’s signature Kerberry Pie, a jammy mix of strawberries, blueberries and raspberries with a hint of orange rind and vanilla bean.

Key Lime Pie is back for the summer! Come and get it!! Full size and minis. #homemade #pie #summer #farm #local #longisland

A photo posted by Kerber's Farm (@kerbersfarm) on

Returning for the summer season is Kerber’s Key Lime Pie, available in full size and minis. It’s like holding a taste of sweet sunshine in the palm of your hand. The golden custard—silky smooth and not too tart—is wrapped in a buttery graham cracker crust and adorned with a crown of whipped cream dollops. A bright green wedge of lime tops off the creation. A single bite will have you dreaming of a glorious, endless summer.

Scenic Snacking: If you head through the back door of Kerber’s shop containing vintage furniture and garden ornaments, you’ll encounter a sun drenched, bucolic vista that takes you back to Long Island’s agricultural past. As you savor your luscious Key Lime Pie, take in the classic red tractor, the chicken coop and the tidy rows of tomato vines and just delight in watching the garden grow.

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T.W. Barritt is a passionate baker who studied the art of bread and pastry at the French Culinary Institute in New York City. He is the author of “Long Island Food: A History from Family Farms and Oysters to Craft Spirits" published by History Press.