Description
A delightful Strawberry Slab Pie featuring a buttery, crumbly crust topped with fresh strawberries and a luscious, jello-based filling. This easy-to-make pie is perfect for summer gatherings and can be garnished with whipped cream for an extra touch of indulgence.
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 filling:
- 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
For garnish:
- Whipped topping or whipped cream
Instructions
- Preheat oven: Preheat your oven to 325° Fahrenheit to prepare for baking the crust.
- Make crust: In a mixing bowl, combine the flour, sugar, salt, and cold cubed butter. Mix until the mixture becomes crumbly.
- Press crust: Press the crumbly mixture evenly into an 18 x 12 inch sheet pan and prick all over with a fork to prevent bubbling.
- Bake crust: Bake the crust in the preheated oven for 25 minutes or until it turns a light brown color.
- Cool crust: Remove the crust from the oven and allow it to 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 thickened filling from heat and let it cool to room temperature.
- Prepare strawberries: Slice the fresh strawberries and arrange them evenly over the cooled crust.
- Assemble pie: Pour the cooled filling over the arranged strawberries, spreading it evenly.
- Chill: Refrigerate the assembled pie for 2 hours or until the filling has set.
- Garnish and serve: Before serving, garnish the pie with whipped topping or whipped cream as desired.
Notes
- Sugar Substitute: Sugar substitutes such as Splenda work well as alternatives for sugar in this recipe.
- Sugar-Free Jello: Sugar-free jello can be used instead of regular jello for a lower sugar version.
- Sprite Substitute: Use Sprite Zero or plain water if you want to reduce calories or sugar content.
- Pie Crust Alternative: Two refrigerated pie crusts can be used instead of the shortbread crust. Bake them before adding the filling.
- Make into Round Pies: Instead of a slab pie, use two 9-inch pie plates for individual round pies.
- Frozen Berries: Avoid using frozen berries as they do not work well. Fresh strawberries or raspberries are preferred.
- Storage: Store the pie covered in the refrigerator with plastic wrap for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 35 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: 45 mg
