Icebox Café, which recently relocated a short distance from its space off Lincoln Road to the new restaurant mecca of Sunset Harbour, offers a creamy, tart, deep-dish beauty of a key lime pie. Made with a robust and sturdy graham-cracker crust, this Conch Republic treat is made with a rich custard-like filling that strikes the right balance between sweet and tart. The bakers at Icebox also put in a considerable amount of time to get this key lime pie right: 40 minutes of prep, 12 to 14 minutes in the oven, followed by three hours in the fridge. To make this delicious confection, Icebox uses eight whole graham crackers, two tablespoons of sugar, five tablespoons of melted unsalted butter, a half cup of sugar, one tablespoon of grated lime zest, eight ounces of softened cream cheese, a 14-ounce can of sweetened condensed milk, a third cup of vanilla instant pudding mix, one and a quarter teaspoons of unflavored gelatin, one cup of fresh lime juice from six to eight limes, and one teaspoon of vanilla extract. At $7.50 a slice, it's a sinful steal.