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Lemon-Lime Slab Pie
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Prep Time:
1 hour
Total Time:
4 hours
Citrus slab pie with zesty lemon-lime flavors, topped with sweet whipped cream for a delightful finish. Made simple with Pillsbury™ pie crusts.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 2 1/2 cups water
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 5 egg yolks
  • 5 tablespoons butter, cut into pieces
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat the oven to 450°F. Unroll the pie crusts on a floured surface, stacking them on top of each other. Roll them out into a 17x12-inch rectangle. Place the crust into an ungreased 15x10x1-inch pan, pressing it firmly into the corners and sides. Fold any excess crust under to align with the edges of the pan. Use a fork to prick the crust all over.
  • Bake until golden brown and fully baked, for 10 to 12 minutes. Then, cool on a rack for about 30 minutes.
  • In a 3-quart saucepan, combine granulated sugar and cornstarch. Slowly add water, lemon zest, 2 teaspoons lime zest, lemon juice, and lime juice, stirring until well combined. Cook over medium-high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly, until thick and bubbly. Remove from heat.
  • In a small bowl, whisk the egg yolks. Gradually mix in about 1/2 cup of the hot mixture. Then, stir the yolk mixture back into the saucepan with the hot mixture. Cook over medium heat, stirring constantly, until the mixture gently boils. Continue cooking for 2 minutes while stirring constantly. Remove from heat and stir in the butter. Pour this mixture over the cooled baked crust. Let it cool at room temperature for 15 minutes, then cover the filling with plastic wrap. Refrigerate for at least 2 hours or until set.
  • Before serving, unwrap the filling and slice the pie into a 4x4 grid. In a chilled medium bowl, use an electric mixer on medium-high speed to beat the Topping ingredients until stiff peaks form.
  • Pipe the topping into a decorating bag with a 1/2-inch star piping tip. Squeeze the bag in the center of each piece to create a 1 1/2-inch rosette flower. Garnish with 2 teaspoons of lime zest and refrigerate loosely covered.

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