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Strawberry Slab Pie

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When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered. This strawberry slab pie looks like a jewel-studded stunner and it taste as good as it looks, if not better! Isn’t that great that something so pretty and impressive-looking is actually a breeze to make? You’ll need strawberries, a package of refrigerated pie crust, strawberry jello and some sprite, along with a couple other things, and then you can hit the ground running!

When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered. This strawberry slab pie looks like a jewel-studded stunner and it taste as good as it looks, if not better! Isn’t that great that something so pretty and impressive-looking is actually a breeze to make? You’ll need strawberries, a package of refrigerated pie crust, strawberry jello and some sprite, along with a couple other things, and then you can hit the ground running!

INGREDIENTS

1 (11 oz.) package refrigerated pie crust

Filling:

32 oz. fresh strawberries, hulled and sliced

2 1/2 cups lemon lime soda (we used sprite)

6 oz. strawberry jello

1 1/4 cups sugar

1/3 cup cornstarch

1 tablespoon lemon juice

Frozen whipped topping or whipped cream, garnish

PREPARATION

Preheat oven to 450º F.

Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).

Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.

Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.

In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.

Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.

Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.

Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.

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