This Simple Strawberry Slab Pie can be categorized as the most delicious spring and summer dessert for various gatherings. It has the feel of a buttery pastry with a taste of the fresh strawberries and vivid red jello filling. It’s texture mixed with a myriad of flavors. It is simple to execute and effortlessly feeds the crowd with a garnishing whipped cream on top, finishing creamy. This slab pie is just as good for a barbecue, picnic, or air-conditioned sweet food in the house instead of a heating oven.
Why You’ll Love This Recipe
Crowd-pleasing dessert: A slab pie fit for a 15x 10-inch baking sheet fits a whole party.
Easy ingredients: Again made up of fresh strawberries, commercially bought pie crust, and even pantry staples-effective and delicious.
In the fridge, it is made ahead: You can have it building its form in the fridge to prep things in advance for the next party or potluck.
Cool, but Light: This pie gets its freshness from the strawberries and the lemon-lime soda, making it perfect for warm weather.
Key Ingredients
Refrigerated Pie Crust: A straight purchase means time is saved; however, it may be more appreciated with the other handmade crust.
Strawberries: Almost the core, with fresh, sliced, hulled strawberries that offer a perfect sweetness and juice to make a top-notch pie.
Strawberry Jello: It is what lights up with its glossy effects and holds firm with the filling, and thus also enriches the strawberry flavor in the dessert.
Lemon-Lime Soda: Gives this serious pie sweetness and might be helping to make it smoother.
Cornstarch: Acts as a co-bonding gel, allowing the robust filling to have a setting not so runny, rather really forming.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
Step 1: Prepare the Pie Crust
Preheat the Oven:
Preheat your oven to 450°F (232°C) to ensure a hot, consistent bake for your crust.
Roll Out the Pie Crust:
Lightly dust your work surface with flour.
Stack two store-bought or homemade pie crusts on top of each other.
Using a rolling pin, roll the crusts into a 12×17-inch rectangle, large enough to fit a 10×15-inch baking sheet.
Transfer and Shape:
Gently transfer the rolled-out crust to the baking sheet.
Tuck any excess dough under the edges and crimp as desired for a neat, decorative border.
Prick the bottom and sides of the crust all over with a fork to prevent bubbling during baking.
Bake the Crust:
Place the baking sheet in the preheated oven.
Bake for 9-11 minutes, or until the crust is golden brown.
Remove the crust from the oven and set it aside to cool completely.
Step 2: Prepare the Filling
Combine Dry Ingredients:
In a large saucepan over medium heat, whisk together:
1 packet of strawberry jello
1 cup sugar
1/4 cup cornstarch
These form the base of the filling.
Add Liquid Ingredients:
Stir in:
2 cups lemon-lime soda (e.g., Sprite or 7UP)
2 tablespoons fresh lemon juice.
Mix until fully combined.
Cook the Filling:
Bring the mixture to a boil, stirring constantly to prevent lumps.
Cook until the mixture thickens, about 2-3 minutes.
Once thickened, remove the saucepan from the heat and let the filling cool for 10-15 minutes.
Step 3: Assemble the Pie
Arrange the Strawberries:
Evenly distribute 4-5 cups of sliced fresh strawberries across the cooled pie crust.
Spread the slices to ensure even coverage.
Pour the Filling:
Carefully pour the cooled jello mixture over the strawberries.
Pour slowly to avoid disturbing the arrangement of the strawberries.
Chill the Pie:
Place the pie in the refrigerator and chill for at least 2 hours, or until the filling is fully set.
Step 4: Serve and Enjoy
Garnish:
Slice the pie into squares or rectangles for serving.
Top each piece with a dollop of whipped cream or frozen whipped topping.
Enjoy:
Serve chilled for a refreshing, sweet treat! This pie is perfect for summer gatherings or as a crowd-pleasing dessert.
Serving Suggestions
An idea for pairing is listed below for serving the pie in a greater manner.
Whipped cream provides a firm contrast with the milky fruit filling on each slice, but ice cream’s flavor overpowers even vanilla ice cream. Optionally, serve it with a scoop of vanilla or strawberry ice cream to make the dish loaded with the calorie content. Just several leaves of mint offer flavor and color while refreshing the palate. Top with a nice sprig of mint for a little color and the heady fresh fragrance. Zest of lemon adds a nice touch of short, zesty finish that keeps that strawberry flavor.
Storage Tips
Fridge It: Reserve any leftover pie in an air-tight container stored in the fridge for up to 3 days.
Cold Store It: Enjoy, but save some for later by putting the pie in the freezer without the whipped cream. Wrap it in cling film and foil, really tight, then you can freeze it for up to two months and only have to thaw it in your refrigerator before serving.
Variations
Mixed Berry Slab Pie: Freshen Up Your Strawberries by Adding a Handful of Blueberries or Raspberries-Or Even a Few Blackberries.
Tropical Survivor: This time switch out the previous lemon-lime soda for pineapple juice, and pineapple jello mix will provide the tropical flavor.
Gluten-Free: Make use of gluten-free crusts for dessert treats that make everyone happy.
Forget the idea: Try strawberries dipped in chocolate nothing like the decadent beauty of a chocolate-dipped strawberry that can render even the simplest of desserts regal in an instant.
Mini Slab Pies: Make these more portable, teeny-weeny little versions of the pie on individual sheet pans or tart pans.
Conclusion
A crumble top coat mixed with vibrant flavors of the buttery crust and a gorgeous strawberry filling gives an impressive basic dessert as spectacular as it is easy to make. It makes a great addition to any summer get-together, picnic, or when you just need a refreshing little dessert to make everyone happy.
For the best results, let the pie chill long enough to set the filling perfectly and slice cleanly. Pro Tip: Arrange the strawberries in neat rows or patterns for an eye-catching presentation.
Easy Strawberry Slab Pie
Ingredients
- 1 package refrigerated pie crust 11 oz
- 32 oz fresh strawberries hulled and sliced
- 2 1/2 cups lemon-lime soda e.g., Sprite
- 6 oz strawberry jello
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- frozen whipped topping or whipped cream for garnish
Instructions
- Preheat your oven to 450°F (232°C). Lightly dust your work surface with flour and roll out two pie crusts into a 12×17-inch rectangle. Transfer the crust to a 10×15-inch baking sheet, crimp edges, and prick with a fork. Bake for 9-11 minutes until golden brown, then cool completely.
- In a large saucepan, whisk together jello, sugar, and cornstarch. Stir in lemon-lime soda and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes. Let cool for 10-15 minutes.
- Evenly distribute sliced strawberries across the cooled crust. Slowly pour the cooled jello mixture over the strawberries to cover evenly. Chill in the refrigerator for at least 2 hours, or until fully set.
- Slice the pie into squares or rectangles and top each piece with whipped cream or frozen whipped topping. Serve chilled for a refreshing dessert.
