Sunday Supper {BBQ Sundae + Key Lime Pie}

With weekends much more free than they usually are come spring, we took advantage of the extra time to pull together one of my favorite Sunday Supper comfort food meals: BBQ Sundaes and Holly’s Key Lime Pie.

I read an article in Southern Living years ago about a BBQ Sundae and have been making my own version ever since!

From his Ole Miss days, Foods Editor Scott Jones fondly remembers the BBQ Sundae served at the Rebel Barn BBQ in Oxford. An entrée, not dessert, the sundae layers pork, slaw, and baked beans, all covered in thick, sweet red sauce.

BBQ Sundae

Here’s how to pull it off – this will serve 12 in the small size mason jars:

  • 2 cans baked beans
  • 1 recipe of my easy slaw
  • 1 recipe of my hands down never had better crock pot BBQ OR Jim K’s Big Green Egg Pulled Pork
  • Jar of bread and butter pickles
  • Layer beans, slaw, bbq and then top with a pickle garnish

My Easy Slaw

  • 1 bag shredded coleslaw mix
  • 1/4 cup apple cider vinegar
  • 1/4 cup canola oil
  • 2 T mayonnaise
  • 1 T honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  1. Whisk together everything for sauce.
  2. Mix into shredded coleslaw and chill until ready to serve.

My Hands Down Never Had Better Crock Pot BBQ

  • 4 lb. eye of round roast if you’re feeling spendy; 4 lb. piece of pork if you’re not
  • 1 tsp salt
  • large can tomato sauce
  • 12 oz. bottle chili sauce
  • 1 chopped sweet onion
  • 1/2 cup vinegar
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 2 T Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • buns (if you’re not serving in a jar, of course)
  1. Place roast in crock pot.  Sprinkle with salt and add water to cover.  Cook on low for 6 hours. 
  2. In the last hour, stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
  3. Shred meat and mix with sauce.

Jim K’s Big Green Egg Pulled Pork

15 lb pork shoulder (Costco – two 7-8 lb pieces are in the package)

Rub:
3/4 C paprika (Costco)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 T chili powder
2 T garlic powder
2T onion powder
2T cayenne

1. Mix ingredients for rub.  You will have enough left for another BBQ later.  We usually store it in a mason jar but did a zip top bag this time to avoid dirtying dishes.
2. Trim some of the fat of of the pork to make it a bit leaner.  Generously coat the pork with the rub and let it sit out from about 30 minutes.
3. Prepare the BGE – fill with charcoal up to first ring, add a generous amount of hickory wood, insert your plate setter (to deflect the heat), put a cheap aluminum pan (for drips) on top of the plate setter and under the grill plate, and heat to 225.
4. Place the pork on the grill fat side up when at 225.  Spray/baste with Apple Cider Vinegar every hour or so in the beginning.
5. Let it cook over night.  In the morning, you may need to add more charcoal.  Take the pork off and wrap tightly in foil.
6. Get the BGE back up to 225 and let it cook until the internal temp is 200. This is the “fall apart” temp and it’s critical that you reach it.  It will take about 24 hours total.
7. When it reaches 200, take it off the grill and let it rest for about 30 minutes.  Pull apart with two big forks.  We freeze half and eat half.  It is terribly tasty just like that, but I do like to add my favorite Savannah Johnny Harris BBQ Sauce.

Holly’s Key Lime Pie

This recipe comes from around the year 2002 when the aforementioned big sis was my neighbor and cooking coach. What’s unique about it is the oreo crust. Back in the day I used to just purchase one at the grocery store. I’ve since realized how quick and easy it is to make these crumb crusts and do my own.

Crust

  • 25 Oreo cookies
  • 5 T melted butter

In a food processor, completely crush your cookies. Mix in the melted butter and press into your pie plate. (This scalloped one is great with regular crusts but hard to remove pieces with cookie crusts.) Bake at 350 for 8 minutes and cool completely before filling.

Note: Serving with a traditional graham cracker crust would be just as delicious. You can find a recipe for that in my Lemon Pie post!

Pie Filling

  • 1 can sweetened condensed milk
  • 1/2 cup Nellie & Joe’s Key West Lime (it must be this brand!)
  • 8 oz. container cool whip, thawed

Whisk the sweetened condensed milk with the key lime juice. It is important to do this step first before mixing in the cool whip! Once completely combined, stir in cool whip. You can add more key lime juice based on how tart you like it. We ended up with half a bottle when Whit helped me make it. :-) Refrigerate for at least two hours before serving.

Garnish

  • Hershey bar (frozen)
  • Sliced limes

Use a grater to top your pie with chocolate shreds. Add a few lime slices and serve! (I couldn’t find a candy bar in quarantine so I used some lime zest.)

I hope you and yours had a lovely Sunday and are staying well!

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5 thoughts on “Sunday Supper {BBQ Sundae + Key Lime Pie}

  1. For the crock pot BBQ, cook on low 6 hours? I don’t see the temp in the directions so want to make sure…. looks delicious! I’ll be adding this to our family’s dinner menu soon. Thank you for sharing and continuing to post!

  2. Another tasty pie crust for this can be made with Girl Scout cookies. The Lenon Ups or Lemonades crushed and mixed with butter instead or oreos or graham crackers.

    1. That sounds amazing! I haven’t tried Lemon Ups, but my bestie told me yesterday she was putting a box in my mailbox!

  3. For the crockpot pork,- do you cover the pork with water and it cooks in it the whole time. when Fully cooked you pull out of water, shred and then mix with sauce?

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