Key Lime Slab Pie with Candied Lime Zest

• servings: 12 servings
• active time: 35 minutes
• total time: 7 hours 20 minutes

Ingredients

Peel from 3 large limes, cut into 1/4-inch-wide strips

1/2 c. granulated sugar

1/3 c. sanding sugar

All-purpose flour, for work surface

Basic Pie Dough

2 (14-ounce) cans sweetened condensed milk

8 large egg yolks

1 1/2 tbsp. key lime or regular lime zest plus 1 1/2 cups fresh key lime or regular lime juice

1/4 tsp. kosher salt

2 c. heavy cream

1/4 c. confectioners’ sugar

Directions

Make Lime Zest: Line a rimmed baking sheet with parchment paper. Place peel in a medium saucepan and cover with water. Bring to a boil and cook until tender, 8 to 10 minutes. Transfer to a wire rack to drain.

Combine blanched lime peel, granulated sugar, and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until liquid is slightly thickened and peel is translucent, 6 to 8 minutes.

Place sanding sugar in a bowl. Add cooked peel and toss to coat; place on prepared baking sheet. Let stand until dry, 25 to 30 minutes.

Make Pie: Preheat oven to 375°F with racks in lowest and middle positions. On a lightly floured work surface, roll dough to an 18-by-13-inch rectangle. Fit dough into a 15-by-10-inch jelly-roll pan, fold edges under, and crimp. Prick bottom of dough several times with a fork; freeze 20 minutes. Line pie dough with parchment paper or aluminum foil; fill with pie weights, dried beans, or rice. Bake, on bottom rack, 18 to 20 minutes. Carefully remove parchment paper and pie weights. Bake until light golden brown, 12 to 15 minutes. Cool completely on a wire rack.

Reduce oven temperature to 325°F. Whisk together condensed milk, egg yolks, lime zest and juice, and salt in a bowl. Pour into prebaked pie shell. Bake, on middle rack, until edges are set and center jiggles only slightly, 14 to 16 minutes. Cool to room temperature, then chill at least 3 hours or up to overnight.

Beat together cream and confectioners’ sugar with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Spoon on top of pie and top with candied lime zest.