Strawberry Slab Pie
When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered!
Servings: 18 yield(s)
Prep Time: 30 mins
Cook Time: 120 mins
Total Time: 150 mins
Ingredients
  • 1 package refrigerated pie crust
    • Filling
  • 32 oz fresh strawberries, hulled and sliced
  • 2 ½ cup lemon lime soda (we used sprite)
  • 6 oz strawberry jello
  • ¼ cup sugar
  • ⅓ cup cornstarch
  • 1 tbsp lemon juice
  • frozen whipped topping or whipped cream, garnish
Instructions
  1. Preheat oven to 450º F.
  2. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches).
  3. Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
  4. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
  5. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
  6. Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
  7. Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
  8. Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.