Key Lime Slab Pie

Name: Key Lime Slab Pie
Prep time: 25 min
Total time: 2 h 50 min
Yield: 16
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package; 2 cans (14 oz 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

(1)

0 Questions

Save Recipe

Prep 25 min
Total 2 hr 50 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Fact: 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.

by: Tablespoon Kitchens

Updated Apr 23, 2021

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package

Filling

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

Topping

2 cups heavy whipping cream
3 tablespoons sugar
1 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 17x12-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.

Expert Tips

tip 1
Key limes, grown in Florida, are smaller and rounder than the common, more familiar green--or Persian--limes, and their color is more yellow than green. Although Key limes are less widely available than the common lime, bottled Key lime juice is generally available.
tip 2
If you like your Key lime pie to have a green color instead of the characteristic yellow, beat in a few drops green food color with the condensed milk.

Nutrition Information

400 Calories, 23g Total Fat, 6g Protein, 43g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 200

Total Fat: 23g; 35%

Saturated Fat: 13g; 63%

Trans Fat: 1/2g

Cholesterol: 125mg; 41%

Sodium: 200mg; 9%

Potassium: 230mg; 7%

Total Carbohydrate: 43g; 14%

Dietary Fiber: 0g; 0%

Sugars: 30g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.