Description
A delicious and refreshing Strawberry Slab Pie featuring a buttery crust, a sweet and tangy strawberry jello filling with fresh strawberries, topped with whipped cream. Perfect for a delightful dessert or summer treat.
Ingredients
Scale
For the crust:
- 2 ¼ cups all purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 1 cup cold butter cut into cubes
For the pie:
- 6 oz strawberry jello
- 1 ½ cups sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 2 ½ cups (20 oz) Sprite
- 32 oz strawberries washed and tops removed
- Whipped topping or whipped cream for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the crust.
- Prepare Crust Mixture: Combine the flour, sugar, salt, and cold butter cubes together until the mixture becomes crumbly.
- Form Crust: Press the crumbly mixture evenly into an 18 x 12 inch sheet pan and prick all over with a fork to prevent bubbling.
- Bake Crust: Bake the crust for 25 minutes or until it turns light brown, then remove it from the oven and cool on a wire rack.
- Make Filling: In a saucepan over medium heat, add strawberry jello, sugar, cornstarch, salt, and Sprite. Bring to a boil while whisking continuously until the mixture thickens.
- Cool Filling: Remove the filling from the heat and let it cool to room temperature.
- Prepare Strawberries: Slice the fresh strawberries and arrange them evenly over the cooled crust.
- Assemble Pie: Pour the cooled filling over the arranged strawberries in the crust.
- Chill Pie: Refrigerate the pie for 2 hours or until the filling is fully set.
- Garnish and Serve: Before serving, garnish with whipped topping or whipped cream as desired.
Notes
- Sugar Substitute: Sugar substitutes such as Splenda can be used with good results.
- Sugar-Free Jello: Sugar-free jello works well in this recipe.
- Sprite Substitute: Sprite Zero or water can be substituted for regular Sprite.
- Pie Crust: Two refrigerated pie crusts can replace the shortbread crust; bake before adding filling.
- Make into Round Pies: Use two 9-inch pie plates instead of a sheet pan.
- Frozen Berries: Avoid frozen berries; fresh strawberries or raspberries work best.
- Storage: Store pie covered with plastic wrap in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
