Key Lime Slab Pie
Prep Time: 25 min
Total Time: 2 hr 50 min
The only thing better than Key lime pie is more Key lime pie. We prove our point with this crowd-sized version that’s bigger and better than your average Key lime pie, thanks to a sheet pan and double the pie crust. Recipe by Tablespoon.com.
- 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on box
- 2 1/2 cans (300 mL each) sweetened condensed milk
- 6 egg yolks
- 3/4 cup bottled or fresh Key lime juice
- 2 cups heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon grated lime peel
- 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 17x12-inch rectangle.
- 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.
- 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.
- 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.
- Key limes, grown in Florida, are smaller and rounder than the common, more familiar green--or Persian--limes, and their colour is more yellow than green. Although Key limes are less widely available than the common lime, bottled Key lime juice is generally available.
- If you like your Key lime pie to have a green colour instead of the characteristic yellow, beat in a few drops green food colour with the condensed milk.