11 LLLAEAEAEAEEEE ’’S E KSE PPIESE
2¾ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter, melted
2 (14-ounce) cans sweetened
condensed milk
2 large eggs
2 tablespoons Key lime zest
1½ cups fresh lime juice
1 teaspoon vanilla extract
½ teaspoon salt
2 (8-ounce) containers frozen
whipped topping, thawed
Garnish: lime slices- Preheat oven to 350°.
- In a large bowl, stir together cracker
crumbs, sugar, and melted butter until
well combined. Firmly press mixture
into bottom and up sides of a 15x10-inch
rimmed baking sheet.- Bake until lightly browned, about
10 minutes. Let cool completely on a
wire rack. - In a large bowl, whisk together
condensed milk, eggs, lime zest and
juice, vanilla, and salt until combined.
Let stand for 10 minutes. (Mixture will
begin to thicken.) Spread mixture into
prepared crust. - Bake just until set, about 10 minutes.
Let cool completely on a wire rack. - Loosely cover and refrigerate until
cold, at least 4 hours or up to 3 days. Just
before serving, spread with whipped
topping. Garnish with lime, if desired.
Key Lime Slab Pie
Makes 1 (15x10-inch) pie