Key Lime Slab Pie with Candied Lime Zest

Name: Key Lime Slab Pie with Candied Lime Zest
Prep time: 35 min
Total time: 7 h 20 min
Yield: 12 serving(s)
Ingredients: Peel from 3 large limes, cut into 1/4-inch-wide strips; 1/2 c. granulated sugar; 1/3 c. sanding sugar; All-purpose flour, for work surface; Basic Pie Dough; 2 (14-ounce) cans sweetened condensed milk; 8 large egg yolks; 1 1/2 tbsp. key lime or regular lime zest plus 1 1/2 cups fresh key lime or regular lime juice; 1/4 tsp. kosher salt; 2 c. heavy cream; 1/4 c. confectioners’ sugar

This tart, creamy pie is a party-food must-have.

By Torie CoxPublished: Apr 25, 2022

1 Rating

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key lime slab pie in a baking tray on a blue table with whipped cream and candied lime on top

Becky Luigart-Stayner

Yields:

12 serving(s)

Prep Time:

35 mins

Total Time:

7 hrs 20 mins

Before the opening of the scenic 113-mile Overseas Highway, fresh milk was hard to come by in the Florida Keys, making canned sweetened condensed milk a staple. Paired with fresh Key lime juice, it's turned this regional favorite into a worldwide phenomenon. There’s debate among Floridians about the ideal crust—ours is a buttery pastry though others call for graham—but most agree that green food coloring is a big no-no.

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Ingredients

For Candied Lime Zest:

Peel from 3 large limes, cut into 1/4-inch-wide strips
1/2 cup granulated sugar
1/3 cup sanding sugar

For Pie

All-purpose flour, for work surface
Basic Pie Dough
2 (14-ounce) cans sweetened condensed milk
8 large egg yolks
1 1/2 Tbsp. key lime or regular lime zest plus 1 1/2 cups fresh key lime or regular lime juice
1/4 tsp. kosher salt
2 cups heavy cream
1/4 cup confectioners’ sugar

Directions

1. Step 1Make Lime Zest: Line a rimmed baking sheet with parchment paper. Place peel in a medium saucepan and cover with water. Bring to a boil and cook until tender, 8 to 10 minutes. Transfer to a wire rack to drain.
2. Step 2Combine blanched lime peel, granulated sugar, and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until liquid is slightly thickened and peel is translucent, 6 to 8 minutes.
3. Step 3Place sanding sugar in a bowl. Add cooked peel and toss to coat; place on prepared baking sheet. Let stand until dry, 25 to 30 minutes.
4. Step 4Make Pie: Preheat oven to 375°F with racks in lowest and middle positions. On a lightly floured work surface, roll dough to an 18-by-13-inch rectangle. Fit dough into a 15-by-10-inch jelly-roll pan, fold edges under, and crimp. Prick bottom of dough several times with a fork; freeze 20 minutes. Line pie dough with parchment paper or aluminum foil; fill with pie weights, dried beans, or rice. Bake, on bottom rack, 18 to 20 minutes. Carefully remove parchment paper and pie weights. Bake until light golden brown, 12 to 15 minutes. Cool completely on a wire rack.
5. Step 5Reduce oven temperature to 325°F. Whisk together condensed milk, egg yolks, lime zest and juice, and salt in a bowl. Pour into prebaked pie shell. Bake, on middle rack, until edges are set and center jiggles only slightly, 14 to 16 minutes. Cool to room temperature, then chill at least 3 hours or up to overnight.
6. Step 6Beat together cream and confectioners’ sugar with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Spoon on top of pie and top with candied lime zest.