Key Lime Slab Pie Recipes

KEY LIME SLAB PIE

Steps:

• Preheat oven to 350°.
• In a large bowl, stir together cracker crumbs, sugar, and melted butter until well combined. Firmly press mixture into bottom and up sides of a rimmed 15x10-inch baking sheet.
• Bake until lightly browned, about 10 minutes. Let cool completely.
• In a large bowl, whisk together condensed milk, eggs, lime zest and juice, vanilla, and salt until combined; let mixture stand for 10 minutes (mixture will begin to thicken). Spread into prepared crust.
• Bake until just set, about 10 minutes. Let cool completely on a wire rack.
• Loosely cover, and refrigerate until cold before serving, at least 4 hours, or up to 3 days. Just before serving, spread with whipped topping, and garnish with lime, if desired.

KEY LIME PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
• Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
• Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
• Pour the filling into the cooled pie crust.
• Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
• Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
• Top the chilled pie with the whipped cream and Key lime zest and slices.
• Enjoy!