Key Lime Slab Pie
Makes 1 (15x10-inch) pie
  • 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
  1. Preheat oven to 350°.
  2. 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 rimmed 15x10-inch baking sheet.
  3. Bake until lightly browned, about 10 minutes. Let cool completely.
  4. In a large bowl, whisk together condensed milk, eggs, lime zest and juice, vanilla, and salt until combined; let mixture stand for 10 minutes (mixture will begin to thicken). Spread into prepared crust.
  5. Bake until just set, about 10 minutes. Let cool completely on a wire rack.
  6. Loosely cover, and refrigerate until cold before serving, at least 4 hours, or up to 3 days. Just before serving, spread with whipped topping, and garnish with lime, if desired.
Recipe by Paula Deen Magazine at