Dessertscountryliving5.0
Key Lime Slab Pie with Candied Lime Zest
This tart, creamy pie is a party-food must-have.
👥 12 Servings⏱️ Prep & Cook: 7h 20m⏳ Prep: 35 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●bowl
- ●pan
- ●oven
- ●whisk
📝 Preparation Steps
1
Make 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
Combine 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
Place 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
Make 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
Reduce 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.
large egg yolks8
6
Beat 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.
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