No-Bake Apricot Cream Cheese Slab Pie
Friday, June 2, 2017 at 3:36PM
Mark Scarbrough in Desserts, apricot pie, apricot slab, cream cheese pie, dessert for crowds, no-bake pie, slab pie

Lord have mercy! You WANT to make this slab pie this summer. It's absurdly decadent. And you don't even have to turn on your own to hot up the kitchen, as the one of us from the South says.

Here's a special recipe that's a tribute to our book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. That book won't be out until October--when we'll be on QVC! But this recipe is a unique one, not in the book, just for our blog and podcast.

You haven't listened yet? For shame! There's the player right at the top of the main recipe page. Click down the center-top menu to find this episode. Or go out to iTunes here and subscribe. Promise you'll laugh while you hear us make this giant thing in real time. It's like the Food Network--in the dark, without visuals.

This slab pie is big: 13 x 18-inches. That's a half hotel sheet pan of pie. Don't look back. Make it. And invite over a crowd. Isn't that what summer is for?


Make 24 (seriously?) servings

1. Sprinkle the gelatin over the orange juice in a small, microwave-safe bowl. Set aside for 5 minutes.

2. Meanwhile, generously butter the inside of a 13 x 18-inch lipped baking sheet. Go and make space in your fridge for this giant pan but keep it out at room temperature for the moment.

3. Mix the graham cracker crumbs, 1/4 cup confectioners' sugar, and the melted butter in a big bowl until uniform. Pour this mixture all over the prepared sheet pan. Press it with clean, dry fingers into an even crust across the bottom and up the sides of the pan.

4. Beat the cream cheese, jam, sour cream, vanilla, and the remaining 1 cup confectioners' sugar at medium speed in a large bowl with a hand-held mixer or a stand mixer fitted with the whisk attachment until smooth and creamy, 3 or 4 minutes.

5. Microwave the gelatin mixture on high for no more than 10 seconds or until melted but not hot. Pour and scrape into the cream cheese mixture and beat until smooth, less than a minute.

6. Pour this mixture evenly into the prepared crust. Use an off-set spatula to smooth it into an even surface. Refrigerate until cold and set, for at least 8 hours or preferably overnight, covering loosely with plastic wrap once it begins to set. The slab pie can stay covered in the fridge for up to 3 days.

7. To serve, top the slab pie with whipped cream, then garnish with thinly sliced dried apricots. Dig in!

Article originally appeared on bruceandmark (
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