Description
A delicious and refreshing Strawberry Slab Pie featuring a buttery shortbread-like crust, a sweet strawberry filling thickened with jello and cornstarch, topped with whipped cream. Perfect for spring and summer gatherings.
Ingredients
Scale
Crust
- 2 ¼ cups all purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 1 cup cold butter, cut into cubes
Pie Filling
- 6 oz strawberry jello
- 1 ½ cups sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 2 ½ cups Sprite (20 oz)
- 32 oz strawberries, washed and tops removed
Garnish
- Whipped topping or whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust.
- Prepare Crust Mixture: In a large bowl, mix together the flour, sugar, kosher salt, and cold cubed butter until the mixture becomes crumbly like coarse crumbs.
- Form and Bake Crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick the crust all over with a fork to prevent bubbles. Bake for 25 minutes or until the crust is lightly browned.
- Cool Crust: Remove the pan from the oven and transfer to a wire rack to cool completely.
- 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 constantly to prevent lumps and to thicken the filling.
- Cool Filling: Once thickened, remove from heat and let the filling cool to room temperature.
- Slice Strawberries: While the filling cools, slice the strawberries into even pieces.
- Assemble Pie: Spread the sliced strawberries evenly over the cooled crust. Pour the cooled filling over the strawberries making sure to cover them completely.
- Chill Pie: Refrigerate the assembled pie for 2 hours or until the filling is set firmly.
- Garnish and Serve: Before serving, garnish the pie with whipped topping or whipped cream as desired.
Notes
- Sugar Substitute: This recipe works well with sugar substitutes such as Splenda.
- Sugar-Free Jello: You can use sugar-free strawberry jello for a lighter version.
- Sprite Substitute: Sprite Zero or plain water can be used if you want to reduce sugar or carbonation.
- Pie Crust Options: Two refrigerated pie crusts can be used instead of the shortbread crust; bake them before adding the filling.
- Alternate Shapes: For a round pie, use two 9-inch pie plates in place of the sheet pan.
- Berry Choices: Fresh strawberries or raspberries are recommended; frozen berries are not advised as they may become soggy.
- Storage: Keep the pie refrigerated, covered with plastic wrap. It will stay good for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
