Key Lime Slab Pie
Key lime pie is already perfect, but if we had one grievance, it’s that there’s never enough! That’s why you need this slab pie version designed for a crowd. All the sweet and tanginess of the classic but in greater volume so there’s plenty to share (or not share, whatever floats your boat).
Ingredients
Crust
Filling
Topping
Steps
3. Meanwhile, in medium bowl, beat sweetened condensed milk, egg yolks and Key lime juice with whisk until well blended. Pour into baked pie shell; spread evenly. Bake 10 to 12 minutes or until filling is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 1 1/2 hours.
4. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Add sugar; beat to soft peaks. Spread over top of chilled slab pie. Sprinkle lime peel over top. Store covered in refrigerator.