Description
This refreshing Key Lime Slab Pie features a buttery graham cracker crust filled with a tangy and creamy key lime custard, topped with fluffy whipped cream. Perfect for summer gatherings or any time you crave a bright citrus dessert, this sheet pan pie offers easy preparation and crowd-pleasing flavors in every slice.
Ingredients
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted
Filling
- 2 cans (14 ounces each) sweetened condensed milk
- 1 cup fresh key lime juice
- 1 tablespoon finely grated key lime zest
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form a solid crust.
- Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove it from the oven and let it cool slightly while you prepare the filling.
- Make the filling: In a large bowl, whisk together the sweetened condensed milk, fresh key lime juice, lime zest, egg yolks, and vanilla extract until the mixture is smooth and fully combined.
- Assemble and bake the pie: Pour the lime filling evenly over the warm crust. Spread it out gently to cover the crust. Bake the pie for 15 to 18 minutes until the center is just set but still has a slight jiggle.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate it for at least 3 hours or until fully chilled and set.
- Prepare the topping: Just before serving, whip the heavy cream with the powdered sugar until soft peaks form.
- Serve: Spread or pipe the whipped cream over the chilled pie. Slice into squares and serve chilled for a delicious, tangy dessert.
Notes
- Use fresh key lime juice for the most authentic flavor. If key limes are unavailable, regular lime juice can be substituted.
- The pie can be prepared a day in advance and stored covered in the refrigerator.
- Ensure not to overbake the pie; the center should remain slightly jiggly before cooling to achieve the perfect creamy texture.
