Key Lime Slab Pie

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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

box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $

Filling

cans (14 oz each) sweetened condensed milk 
egg yolks
3/4 cup bottled or fresh Key lime juice 

Topping

cups heavy whipping cream 
tablespoons sugar 
tablespoon grated lime peel
 

Steps

1. Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
 
2. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 9 to 11 minutes or until golden brown; remove from oven, and reduce oven temperature to 350°F. Cool crust on cooling rack 15 minutes.

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.

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