Strawberry Slab Pie
Ingredients
- 1 11 oz package refrigerated pie crust
- 32 oz fresh strawberries, hulled and sliced
- 2 1/2 cups lemon-lime soda (e.g., Sprite)
- 6 oz strawberry Jello (dry mix)
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- Frozen whipped topping or whipped cream, for garnish
Instructions
- Preheat oven to 450°F. Roll out stacked pie crusts into a 12x17-inch rectangle and place on a 10x15-inch baking sheet. Crimp edges and prick all over with a fork.
- Bake crust for 9–11 minutes until golden brown. Cool completely.
- In a saucepan over medium heat, whisk together Jello, sugar, and cornstarch. Stir in soda and lemon juice. Bring to a boil, stirring constantly until thickened. Cool for 10–15 minutes.
- Arrange sliced strawberries over the cooled crust. Pour cooled gelatin mixture over the berries.
- Chill for at least 2 hours or until set. Slice and top with whipped cream before serving.
Notes
For best texture, serve within 24 hours of assembling. Use very ripe, sweet strawberries for the fullest flavor.
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