Say hello to your new summertime favorite.
Your summer gatherings will be even more special when you make this showstopper of a dessert.
IconicKey lime piegets the slab pie treatment, and a rosy-hued topping of strawberry-infused whipped cream.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
Make memories with a cool, creamy pie that will feed a crowd with style.
Summer weddings, showers, and garden parties call for desserts with Southern flair, and this one delivers.
What’s so Special About Key Limes?
Key limes are a beloved fruit in the South.
Key lime pie was made the official pie of Florida in 2006.
So any way you’re free to enjoy Key limes, we’re here for it.
The limes originated in Southeast Asia.
The Ingredients for Key Lime Slab Pie with Strawberry Whipped Cream
First and foremost areKey limes.
Because they are small, you’ll need about a pound of them.
Florida-grown Key limes are available June through September, but imported Key limes can be found year round.
Just as important is thesweetened condensed milk.
after you snag those, all you need areegg yolksto whisk up the filling.
Simply wait until serving time to prepare the Strawberry Whipped Cream.
Ingredients
Slab Pastry Crust
All-purpose flour, for work surface
2(14-oz.)
Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan.
Turn dough edges under; crimp.
Prick bottom and sides of dough with a fork.
Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges.
Fill with pie weights or dried beans.
Remove parchment paper and pie weights.
Return crust to oven; bake at 375F until lightly browned, 8 to 10 minutes.
Transfer to a wire rack; cool completely, about 30 minutes.
(Reserve remaining smaller Slab Pastry Crust disk for another use.)
Bake the pie:
Reduce oven temperature to 350F.
Whisk together condensed milk, yolks, lime zest, and lime juice in a large bowl.
Gently pour into prepared crust.
Return to oven, and bake until center is almost set, 11 to 13 minutes.
(The center will not be firm but will set up as it chills.)
Transfer to a wire rack; cool completely, about 1 hour.
Cover and chill at least 3 hours or up to 24 hours.
Pour through a fine mesh strainer into a small bowl; discard solids.
(Reserve any remaining strained strawberry mixture for another use.)
Garnish the pie with additional lime zest and strawberries.
