Key lime slab pie

• Vegetarian

• Produce

  • 1/2 cup Key lime, bottled juice
  • 1 tbsp Lime, zest

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 6 tbsp Cornstarch
  • 1 Lime zest as topping
  • 1/4 tsp Salt
  • 1 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 3 cups Graham cracker crumbs

• Dairy

  • 3/4 cup Butter
  • 2 cups Heavy whipping cream
  • 2 cups Milk

Found on thegrantlife.com

Description

Ingredients

• Crust:
• 3 cups graham cracker crumbs
• ¾ cup butter, melted
• ½ cup sugar
• Filling:
• 1 cup sugar
• 6 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups milk
• 4 egg yolks
• 1 tablespoon lime zest
• ½ cup bottled key lime juice
• Topping:
• 2 cups heavy whipping cream
• ¼ cup sugar
• 1 teaspoon vanilla extract
• lime zest as topping

Directions

• Preheat the oven to 350 and spray a jelly roll pan with cooking spray.
• In a bowl, mix together the graham cracker crumbs, melted butter and sugar. Press into the bottom of the jelly roll pan, using the bottom of a cup to help press it down. Bake for 10 minutes, or until lightly browned. Remove and allow to cool completely.
• In a large saucepan mix the sugar, cornstarch and salt. Slowly whisk in the milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat, but leave the burner on.
• Whisk in the egg yolks into the milk mixture. Cook over the burner, stirring constantly until thick and bubbly - about 3 minutes. Remove from heat, add the lime zest and juice. Place in a larger bowl of ice (or plug your sink and add cold water). Stir occasionally until it has cooled and is thick.
• Spoon the filling onto the cooled crust.
• In a stand mixer or with a hand mixer, beat the heavy whipping until soft peaks start to form. Add in the sugar and vanilla extract and mix until just combined.
• Spoon the whipped topping over the key lime filling. Top with lime zest. Place in the fridge for an hour. Serve and enjoy!