Get ready to transform your dessert game with a mind-blowing Key Lime Pie that will make your taste buds dance! This isn't just another ordinary pie - it's a tantalizing fusion of zesty lime, buttery graham cracker crust, and luscious strawberry cream that will have your guests begging for the recipe. Perfect for summer gatherings, potlucks, or when you simply want to treat yourself to a slice of pure culinary magic, this Slab Crust Key Lime Pie is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh lime juice
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 cup strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C). This will ensure your crust bakes evenly and becomes golden brown.
- In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Make sure it is evenly distributed and compacted.
- Bake the crust in the preheated oven for about 10-15 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, whisk together 1 cup of granulated sugar and 4 large egg yolks until well combined and slightly pale in color.
- Add 1 can (14 ounces) of sweetened condensed milk and ½ cup of fresh lime juice to the egg mixture. Whisk until smooth and fully incorporated.
- Pour the lime filling into the cooled graham cracker crust, spreading it evenly. Bake in the oven for an additional 10-12 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours to allow it to fully set.
- While the pie is chilling, prepare the strawberry cream. In a mixing bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar until soft peaks form.
- Gently fold in 1 cup of pureed strawberries into the whipped cream until well combined. Be careful not to deflate the whipped cream.
- Once the pie has chilled and set, remove it from the refrigerator. Top the pie with the strawberry cream mixture, spreading it evenly over the lime filling.
- Garnish with additional fresh strawberries if desired. Slice the pie into 12 servings and serve chilled for the best flavor.
Tips
- Use fresh lime juice for the most vibrant flavor - bottled juice just can't compare!
- Make sure your egg yolks and condensed milk are thoroughly whisked to prevent lumps in the filling.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create an even, compact base.
- Don't overbake the pie - a slightly jiggly center is perfect, as it will set while cooling.
- Chill the pie for at least 2 hours to ensure the best texture and flavor melding.
- For extra prettiness, use a piping bag to create decorative swirls of strawberry cream on top.
- If you want a more intense strawberry flavor, reduce the pureed strawberries on the stove briefly before adding to the cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
