Slab pie is an easy way to make dessert for a crowd, but this sweet, tart, creamy slab pie makes for an extra-special treat any day of the week.
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1
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box Pillsbury™ refrigerated pie crusts
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2
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packages (8 oz each) cream cheese, softened
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1/2
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cup sugar
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1 1/2
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cups sour cream (not reduced-fat or fat-free)
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1
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tablespoon grated lemon peel (2 large)
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1/2
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cup fresh lemon juice (2 large)
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1/2
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cup raspberry jam or preserves
Steps
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1
Let 1 box Pillsbury™ refrigerated pie crusts stand at room temperature 15 minutes. Place oven rack in lower one-third of oven; heat oven to 350° F.
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2
Place 1 pie crust on top of second pie crust. With rolling pin, roll out pie crusts into rectangle a little larger than 17 x 11 inches. Roll pastry onto rolling pin; place over ungreased 11 x 7-inch pan. Unroll pastry to cover entire pan; tuck pastry in bottom and up sides of pan.
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3
In bowl of stand mixer with paddle attachment or with hand mixer, beat 2 packages (8 oz each) cream cheese, softened, and 1/2 cup sugar on medium-high speed 5 minutes or until light and fluffy. Add 1 1/2 cups sour cream, 1 tablespoon grated lemon peel and 1/2 cup fresh lemon juice; beat on low speed about 1 minute or until combined. Pour batter over crust in pan; spread evenly with spatula.
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4
Place 1/2 cup raspberry jam or preserves in small resealable food-storage plastic bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make 7 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through all crosswise rows of jam.
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5
Bake on lower oven rack 35 to 40 minutes or until center of filling is set. Remove from oven to cooking rack; cool 10 minutes. Refrigerate at least 30 minutes before cutting and servings.
-
1
Let 1 box Pillsbury™ refrigerated pie crusts stand at room temperature 15 minutes. Place oven rack in lower one-third of oven; heat oven to 350° F.
-
2
Place 1 pie crust on top of second pie crust. With rolling pin, roll out pie crusts into rectangle a little larger than 17 x 11 inches. Roll pastry onto rolling pin; place over ungreased 11 x 7-inch pan. Unroll pastry to cover entire pan; tuck pastry in bottom and up sides of pan.
-
3
In bowl of stand mixer with paddle attachment or with hand mixer, beat 2 packages (8 oz each) cream cheese, softened, and 1/2 cup sugar on medium-high speed 5 minutes or until light and fluffy. Add 1 1/2 cups sour cream, 1 tablespoon grated lemon peel and 1/2 cup fresh lemon juice; beat on low speed about 1 minute or until combined. Pour batter over crust in pan; spread evenly with spatula.
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4
Place 1/2 cup raspberry jam or preserves in small resealable food-storage plastic bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make 7 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through all crosswise rows of jam.
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5
Bake on lower oven rack 35 to 40 minutes or until center of filling is set. Remove from oven to cooking rack; cool 10 minutes. Refrigerate at least 30 minutes before cutting and servings.
Expert Tips
Roll lemons on the kitchen counter with the palm of your hand to release the juice before cutting into them. It will yield more juice every time!
Always grate the lemon before juicing it, and save for other recipes if you don’t need it! The skin contains natural oils in all citrus fruits which has tons of bright flavor that adds even more citrus flavor to all of your dishes. Don’t forget to grate! Use it in meat marinades and salad dressings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 258.2
% Daily Value
- Total Fat
- 18.1g
- 28%
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- Saturated Fat
- 9.8g
- 49%
- Cholesterol
- 47.9mg
- 16%
- Sodium
- 194.1mg
- 8%
- Total Carbohydrate
- 22.8g
- 8%
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- Dietary Fiber
- 0.2g
- 1%
- Sugars
- 13.6g
- Protein
- 2.3g
- Vitamin C
- 8%
- 8%
- Calcium
- 5.80%
- 6%
- Iron
- 1.20%
- 1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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