Description
This Strawberry Slab Pie features a buttery, crumbly crust topped with fresh strawberries and a sweet, jello-based filling. Perfectly chilled and garnished with whipped topping, it’s a refreshing and visually stunning dessert ideal for warm weather gatherings.
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° Fahrenheit to prepare for baking the crust.
- Make crust dough: In a bowl, mix the flour, sugar, salt, and cold butter cubes until the mixture becomes crumbly like coarse crumbs.
- Press and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick all over with a fork to prevent bubbling and bake for 25 minutes or until the crust turns light brown.
- Cool crust: Remove the crust from the oven and let it cool completely on a wire rack.
- Prepare filling: In a saucepan over medium heat, combine the strawberry jello, sugar, cornstarch, salt, and Sprite. Bring the mixture to a boil while whisking continuously until it thickens.
- Cool filling: Remove the filling from heat and allow it to cool to room temperature to prevent cooking the strawberries later.
- Slice strawberries: While the filling cools, slice the fresh strawberries evenly for layering.
- Assemble pie: Arrange the sliced strawberries evenly over the cooled crust. Pour the cooled filling over the strawberries, spreading it out evenly.
- Chill the pie: Refrigerate the pie for 2 hours or until the filling is fully set.
- Garnish and serve: Before serving, top the pie with whipped topping or whipped cream for a delightful finish.
Notes
- Sugar Substitute: You can substitute sugar with sweeteners like Splenda with good results.
- Sugar-Free Jello: Using sugar-free jello works well in this recipe for a lower sugar version.
- Sprite Substitute: Sprite Zero or plain water can replace regular Sprite if preferred.
- Pie Crust Alternative: For convenience, two refrigerated pie crusts can be used instead of the homemade shortbread crust. Bake them before adding the filling.
- Round Pie Option: To make round pies, use two 9-inch pie plates instead of a large sheet pan.
- Frozen Berries: Avoid frozen berries as fresh strawberries or raspberries yield the best texture and flavor.
- Storage: Store the 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: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
