Easy Strawberry Slab Pie
This Easy Strawberry Slab Pie is a delightful dessert perfect for summer gatherings. Featuring a buttery pie crust, fresh strawberries, and a sweet jello filling, this refreshing treat is sure to impress your guests. Serve it chilled with whipped cream for an unforgettable dessert!
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.
Notes
For a decorative twist, try adding a few whole strawberries on top before pouring the jello mixture. Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
Calories: 250kcal
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