When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered!
This Easy Strawberry Slab Pie is a delightful dessert that’s perfect for potlucks or gatherings. A flaky pie crust is topped with a vibrant and sweet strawberry filling made with fresh strawberries, lemon-lime soda, and strawberry gelatin. It’s a simple yet impressive treat that’s sure to be a crowd-pleaser.
Ingredients:
Ingredient
Quantity
Notes
Refrigerated pie crust
1 (11 oz) package
(2 crusts)
Fresh strawberries
32 oz
Hulled and sliced
Lemon-lime soda
2 1/2 cups
(e.g., Sprite)
Strawberry gelatin
6 oz
Granulated sugar
1 1/4 cups
Cornstarch
1/3 cup
Lemon juice
1 tablespoon
Whipped topping/cream
For garnish
Frozen or fresh
Instructions:
Preheat Oven and Prepare Crust: Preheat your oven to 450°F (230°C). On a lightly floured surface, unroll both pie crusts and stack one on top of the other. Roll them out together to form a large rectangle, approximately 12×17 inches. Carefully transfer the rolled-out crust to a large baking sheet (about 10×15 inches).
Shape and Bake Crust: Tuck any excess crust under itself along the edges to create a rim. Crimp the edges as desired for decoration. Using a fork, prick the bottom and sides of the crust all over. Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the crust is golden brown. Remove the baked crust from the oven and let it cool completely.
Prepare Strawberry Filling: While the crust is cooling, prepare the strawberry filling. In a large saucepan over medium heat, whisk together the strawberry gelatin powder, granulated sugar, and cornstarch until well combined and there are no lumps.
Add Liquids: Pour in the lemon-lime soda and lemon juice into the saucepan with the dry ingredients.
Cook Filling: Bring the mixture to a boil over medium heat, stirring constantly. Continue to stir until the mixture thickens significantly. Once thickened, remove the saucepan from the heat and let the filling cool for 10-15 minutes. This cooling time is important so that the hot filling doesn’t melt the crust.
Assemble Slab Pie: Once the baked pie crust has cooled completely, arrange the sliced fresh strawberries evenly over the bottom of the crust.
Pour Filling: Carefully pour the cooled strawberry filling evenly over the sliced strawberries. Make sure the filling covers all the strawberries.
Chill to Set: Refrigerate the strawberry slab pie for at least 2 hours, or until the filling is completely set and firm.
Slice and Serve: Once the pie is set, slice it into squares or rectangles. Garnish each slice with frozen whipped topping or freshly whipped cream before serving. Enjoy this refreshing and easy strawberry slab pie!