Preheat oven to 425 degrees. Prepare Double-Crust Pie Pastry as directed, except form all of dough into one ball. Roll pastry on a lightly floured surface into a 19x14-inch rectangle, Fold pastry rectangle into fourths; transfer to a 15x10x1-inch baking pan. Unfold pastry and ease into baking pan without stretching. Trim pastry at edges of pan. Prick bottom and sides with a fork. Bake 10 to 15 minutes or until edges are light brown. Cool in pan on a wire rack.
The only thing better than a key lime pie is a slab pie topped with homemade whipped cream and fresh strawberries.
Servings and Ingredients
|1 Recipe Double-Crust Pie Pastry|
|8 egg yolks, beaten|
|2 (14-oz. each) cans Hy-Vee sweetened condensed milk|
|¾ c. key lime juice|
|2 tbsp. lime zest|
|1 ½ c. Hy-Vee heavy whipping cream|
|½ c. Hy-Vee powdered sugar|
|1 tsp. fresh thyme, finely chopped, plus additional sprigs for garnish|
|Fresh strawberries, sliced, for garnish|
|Lime, sliced, for garnish|
Things To Grab
- 15x10x1-inch baking pan
- 2 large bowls
- Electric mixer
Reduce oven temperature to 325 degrees. Whisk together egg yolks, sweetened condensed milk, lime zest, and key lime juice in a bowl. Spoon filling into crust. Bake for 20 minutes or until set. Cool, then refrigerate at least 3 hours before serving.
Just before serving, place whipping cream and powdered sugar in a mixing bowl. Beat with an electric mixer until soft peaks form. Fold in 1 teaspoon thyme. Spoon mixture on pie. Garnish with strawberry and/or lime slices and thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 85mg
- Sodium: 110mg
- Total Carbohydrates: 31g
- Protein: 5g