This Easy Strawberry Slab Pie is the perfect dessert for spring and summer gatherings. With a buttery, flaky crust, fresh strawberries, and a vibrant jello filling, this pie offers a delightful mix of textures and flavors. It’s simple to make, serves a crowd, and is beautifully garnished with whipped cream for a creamy finish. Whether it’s for a barbecue, picnic, or just a sweet treat at home, this slab pie is sure to impress!
Why You’ll Love This Recipe
Crowd-Friendly: Designed for a 10×15-inch baking sheet, this slab pie serves a large group effortlessly.
Simple Ingredients: Made with fresh strawberries, store-bought pie crust, and pantry staples, it’s both convenient and delicious.
Make-Ahead Dessert: Chills in the refrigerator, making it easy to prep in advance for parties or potlucks.
Refreshing and Light: The fresh strawberries and lemon-lime soda give this pie a bright, zesty flavor perfect for warmer weather.
Key Ingredients
Refrigerated Pie Crust: Using store-bought pie crust keeps this recipe quick and easy, though you can opt for homemade crust for a personal touch.
Strawberries: Fresh, hulled, and sliced strawberries are the heart of this dessert. Their natural sweetness and juiciness make the pie irresistible.
Strawberry Jello: This key ingredient provides the glossy, firm filling that holds everything together while amplifying the strawberry flavor.
Lemon-Lime Soda: Adds a zesty sweetness to the filling while enhancing its smooth texture.
Cornstarch: Essential for thickening the filling to ensure it sets perfectly without being too runny.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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
This strawberry slab pie is perfect on its own but can be elevated with a few simple pairings:
Whipped Cream: Top each slice with a dollop of whipped cream or frozen whipped topping for a creamy contrast to the fruity filling.
Ice Cream: Serve with a scoop of vanilla or strawberry ice cream for an indulgent treat.
Fresh Mint: Garnish with a sprig of fresh mint for a pop of color and refreshing aroma.
Lemon Zest: Sprinkle a touch of lemon zest on top for a zesty finish that complements the strawberries.
Storage Tips
Refrigerate: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Freeze: While the pie is best enjoyed fresh, you can freeze it without whipped cream topping. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations
Mixed Berry Slab Pie: Add blueberries, raspberries, or blackberries alongside the strawberries for a berry medley.
Tropical Twist: Swap lemon-lime soda for pineapple juice and use a pineapple jello mix for a tropical flavor.
Gluten-Free Option: Use a gluten-free pie crust for a dessert everyone can enjoy.
Chocolate-Dipped Strawberries: Add chocolate-dipped strawberry slices on top for a decadent touch.
Mini Slab Pies: Create smaller, individual slab pies by dividing the dough and filling among mini baking sheets or tart pans.
Conclusion
This Easy Strawberry Slab Pie combines vibrant flavors, a buttery crust, and a luscious strawberry filling for a dessert that’s as impressive as it is easy to make. It’s perfect for summer parties, picnics, or anytime you need a refreshing, crowd-pleasing treat.
For the best results, allow the pie plenty of time to chill before serving—this ensures the filling sets perfectly and slices 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.
