Description
A delicious and refreshing Strawberry Slab Pie featuring a buttery shortbread crust topped with a sweet, thickened strawberry filling made from fresh strawberries and strawberry jello, finished with whipped cream for a perfect summer dessert.
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 teaspoon salt
- 2 ½ cups (20 oz) Sprite
- 32 oz strawberries, washed and tops removed
- Whipped topping or whipped cream for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F to prepare for baking the crust.
- Make the crust: In a mixing bowl, combine flour, sugar, salt, and cold butter. Mix together until the mixture is crumbly in texture.
- Press and bake the crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick the surface all over with a fork to prevent bubbling. Bake in the preheated oven for 25 minutes or until the crust is light brown.
- Cool the crust: Remove the crust from the oven and allow it to cool completely on a wire rack.
- Prepare the filling: In a saucepan over medium heat, combine strawberry jello, sugar, cornstarch, salt, and Sprite. Bring the mixture to a boil while whisking continuously until it thickens.
- Cool the filling: Remove the thickened filling from the heat and let it cool to room temperature.
- Prepare strawberries: Slice the washed strawberries and arrange them evenly over the cooled crust.
- Assemble the pie: Pour the cooled filling evenly over the arranged strawberries on the crust.
- Chill: Refrigerate the 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: You can use sugar substitutes like Splenda with good results to reduce sugar content.
- Sugar-Free Jello: Sugar-free jello works well as a substitute for regular strawberry jello.
- Sprite Substitute: Use Sprite Zero or plain water if you want to reduce calories or avoid soda.
- Pie Crust Alternative: Substitute the shortbread crust with two refrigerated pie crusts; bake before adding filling.
- Make Round Pies: Use two 9-inch pie plates instead of a sheet pan for a classic pie shape.
- Frozen Berries Not Recommended: Use fresh strawberries or raspberries as frozen berries do not work well in this recipe.
- Storage: Store the pie covered in plastic wrap in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- 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: 30 mg
