Key Lime Slab Pie
User Reviews
5
Key Lime Slab Pie
Description
Starting with a graham cracker crumb crust pressed firmly into a jelly roll pan and baked until set, this Key Lime Slab Pie foundation adds a sweet and crunchy base. The filling combines granulated sugar, cornstarch, kosher salt, and whole milk, cooked to form a thick custard. Egg yolks are tempered with hot milk mixture to prevent curdling, then incorporated back and cooked until bubbly and thickened. Lime zest, fresh lime juice, and butter are stirred in to create a smooth, tangy custard with a rich texture.
Once cooked, the custard is cooled, typically with plastic wrap pressed against the surface to prevent a skin from forming. The topping consists of sweetened heavy cream whipped with powdered sugar and fresh lime juice, adding a light and airy contrast to the dense filling. The assembled pie slices into bars or squares from the large pan.
This dessert highlights the tart brightness of key limes with a balance of creamy custard and buttery crust. It suits gatherings or when a refreshing, citrus dessert is desired.
Ingredients
Crust:
- 3 ½ cups graham cracker crumbs (about 25 whole graham crackers)
- 3/4 cup butter plus 2 Tablespoons melted
- 1/2 cup granulated sugar
Filling:
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 cups milk whole
- 4 large egg yolk
- 1 tablespoon lime zest
- 1/2 cup lime juice fresh
- 2 tablespoons butter
Topping:
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1/4 cup lime juice fresh
Instructions
- Preheat over to 350 degrees F. Spray a 15x10-inch jelly roll pan with cooking spray. Set aside.
- For Crust: In a large bowl mix together the graham cracker crumbs, melted butter and sugar. Pour crumb mixture into prepared pan and evenly spread. Use the bottom of a measuring cup to press the mixture firmly down and up the sides of the pan. Bake 10 minutes. Let cool on a wire rack.
- Filling: In a large saucepan whisk together the sugar, cornstarch and salt. Whisk in the milk and bring to a boil over medium heat, stirring constantly, continue cooking 2 minutes. Remove from heat. Put the egg yolks into a medium bowl and slowly whisk some of the hot milk mixture into the egg yolks (I whisk in about 1 cup). Pour the egg yolk mixture back into the pan with the remaining milk mixture. Cook, whisking constantly, until thick and bubbly, about 3 to 4 minutes. Remove from heat and stir in lime zest, lime juice and butter. Pour into a large bowl and place a piece of saran wrap right up against the top of the mixture. Put in refrigerator and cool completely.
- Once mixture is cool, pour into prepared crust and spread evenly.
- Topping: In a large bowl, beat whipping cream, powdered sugar and lime juice on high until still peaks form. Spread topping over lime filling and refrigerate at least 4 hours. Cut into desired size bars and serve. Store in refrigerator.
- *Notes: The original recipe calls for bottled key lime juice, but I always just use fresh lime juice (not key limes, they’re so small and take way too many to get enough juice out of). Feel free to use the bottled key lime juice or just use regular limes.
- Also, I don’t usually buy whole milk, but I always half & half in my fridge so to save me a trip to the store, I use 1 cup half & half and 1 cup milk (1%) for the filling.
User Reviews
Overall Rating
5
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