Key Lime Slab Pie
Fan of Key Lime Pie?? You can’t go wrong when you pair a deliciously sweet “no fail graham cracker crust” with a perfectly tart key lime filling. As one whose always up for a baking challenge, I decided to convert my favorite “Key Lime Pie” recipe into a slab pie.
Recently, I posted about converting a “ Peanut Butter Chocolate Chip Pie” recipe into a slab pie. Why stop there? A slab pie is very similar to a traditional pie. Slab pies are baked in jelly roll pans, whereas traditional pies are baked in an 8″ or 9″ pie dish. Slab pies are also slightly larger than a traditional pie and serve 12-16 people.
I will tell you, the ingredient list for this pie is SIMPLE. You start by making a graham cracker crust before you make the pie filling. Keep reading along to see how I make a Key Lime Slab Pie from start to finish.
You’ll need the following ingredients:
3 cups graham cracker crumbs (almost 1 box of Keebler graham cracker crumbs)
2/3 cup granulated sugar
3/4 cup melted butter (12 tbsp)
1 tsp ground cinnamon
15”x11”x1” jelly roll pan (can be purchased at most dollar stores)
Preheat your oven to 375 degrees Fahrenheit. Combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon into a medium size bowl until consistency resembles wet sand. Pour and evenly spread the mixture into a 15”x11”x1” jelly roll pan. Use the bottom of a measuring cup and your hands to firmly pack the crust into the bottom and up the sides of the pan. This process takes a bit of elbow grease, but I can assure you it’s worth it if you’re up for the challenge. Create a 1″ thick border around the sides of the pan. The graham cracker crust should be packed as tightly as possible.
Once the crust is formed in the jelly roll pan, bake for 7-8 minutes in an oven preheated to 375 degrees Fahrenheit. Allow prepared crust to cool to room temp. Once crust is cooled to room temp, chill for at least one hour (or up to 24 hours) before adding key lime pie filling.
While the prepared crust has baked and is cooling, prepare your pie filling.
You’ll need the following ingredients for the filling:
1.5 tbsp lime zest (from 2 to 3 limes)
3 14 oz cans of sweetened condensed milk
3/4 C sour cream
1.25 C of lime juice (from fresh squeezed limes or from a brand like Nellie & Joe’s Famous Key West Lime Juice)
Preheat your oven to 350 degrees Fahrenheit. Or if your oven is still on, drop the temperature to 350 degrees Fahrenheit.
Zest 2-3 limes with a micro plane to yield 1.5 tbsp of lime zest and set aside.
Add sweetened condensed milk, sour cream, and lime juice into your mixing bowl. Using a stand mixer or hand held mixer, beat all ingredients on medium speed until fully combined, about a minute. Fold lime zest into your filling.
Pour pie filling into your chilled crust, being careful to keep the filling within the 1″ border. Bake pie at 350 degrees Fahrenheit for 11-13 minutes, or until the filling is just set. Remove pie from the oven and allow to cool for 1 hour on a wire rack. Transfer pie to the refrigerator to chill for at least 1 hour before serving.
Once the pie is chilled, cut into squares and serve with whipped cream. Key Lime Slab Pie is the perfect dessert to serve during the warmer months of the year. I hope you’ll try it!
-XOXO-
Sally
Key Lime Slab Pie
Recipe details
- 12 servings
- Prep time: 40 Minutes Cook time: 13 Minutes Total time: 53 min
Comments
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Ripe key limes are yellow and very juicy so you won't need 50. Easier recipe is one graham cracker crust, one can sweetened condensed milk, one tub of cool whip and one half cup key lime juice. Mix well, pour into crust, chill and enjoy.
I've been making a Magic Lemon Pie for 60 years that uses the juice of 2 lemons, lemon zest, a can of sweetened condensed milk, a pinch of salt and 2 egg yolks. Put into a graham cracker crust, use the egg whites to make a meringue and bake for a few minutes just until the meringue is lightly browned. Cool and refreshing in warm weather but good anytime.