Description
A delicious and refreshing Strawberry Slab Pie featuring a buttery shortbread crust topped with fresh strawberries and a sweet, jello-based filling. Perfect for parties and summer gatherings, this pie is easy to prepare and chilled to set for a delightful treat.
Ingredients
Scale
For the crust:
- 2 ¼ cup 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 tsp 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 the crust: In a bowl, mix the flour, sugar, kosher salt, and cold butter cubes together until the mixture becomes crumbly like coarse crumbs.
- Press crust into pan: Press the crumbly mixture evenly into an 18 x 12 inch sheet pan, then prick the surface all over with a fork to prevent bubbling during baking.
- Bake crust: Bake the crust in the oven for 25 minutes or until it turns light brown. Remove from oven and let it cool on a wire rack completely.
- Prepare the 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 into a smooth filling.
- Cool filling: Remove the saucepan from heat and allow the filling to cool to room temperature to avoid melting the strawberries later.
- Slice strawberries: While the filling cools, slice the strawberries evenly to prepare them for the pie layer.
- Assemble the pie: Arrange the sliced strawberries evenly over the cooled crust in the sheet pan, then pour the cooled filling over the strawberries.
- Chill the pie: Refrigerate the assembled pie for 2 hours or until the filling is fully set and firm.
- Garnish and serve: Once set, garnish the pie with whipped topping or whipped cream before serving for an added touch of creaminess.
Notes
- Sugar Substitute: You can use sugar substitutes like Splenda with good results for a lower-sugar version.
- Sugar-Free Jello: Feel free to use sugar-free jello for a healthier alternative.
- Sprite Substitute: Sprite Zero or plain water can replace Sprite if preferred.
- Pie Crust Alternatives: Use two refrigerated pie crusts instead of the shortbread crust if desired; pre-bake before filling.
- Alternative Pan: Make two 9-inch round pies instead of one slab pie by using two pie plates instead of a sheet pan.
- Berry Recommendations: Do not use frozen berries; fresh strawberries or raspberries work best.
- 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: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
