Strawberry Slab Pie is a delightful dessert that brings together the sweetness of fresh strawberries with a light, crisp crust and a glossy fruit glaze. This pie is perfect for serving at large gatherings, whether it’s a summer picnic, a holiday celebration, or a casual family dinner. The combination of juicy strawberries and a slightly tangy lemon-lime filling makes each bite refreshing and flavorful. Unlike traditional round pies, this slab version is baked in a rectangular pan, making it easy to cut into squares for sharing.
The preparation is simple, using a refrigerated pie crust as a shortcut while keeping the homemade taste intact. The filling is made with real strawberries and a gelatin mixture that sets into a beautiful, firm layer, ensuring the pie holds its shape when sliced. After chilling for a few hours, this pie becomes a cool and satisfying treat, perfect for warm weather. Top it with a dollop of whipped cream for an extra touch of indulgence.
Why You’ll Love This Recipe:
• Easy to Make: Uses refrigerated pie crust for convenience.
• Bright & Refreshing: Fresh strawberries and a zesty lemon-lime glaze.
• Great for Gatherings: A perfect make-ahead dessert for parties.
Ingredients
• 1 package refrigerated pie crust (11 oz)
• 32 oz fresh strawberries, hulled and sliced
• 2 ½ cups lemon-lime soda (e.g., Sprite)
• 6 oz strawberry jello
• 1 ¼ cups sugar
• ⅓ cup cornstarch
• 1 tbsp lemon juice
• Whipped topping or whipped cream, for garnish
Instructions
Step 1: Prepare the Crust
1. Preheat oven to 450°F (232°C).
2. Lightly dust a work surface with flour and roll out both pie crusts into a 12×17-inch rectangle.
3. Transfer the crust to a 10×15-inch baking sheet, crimp the edges, and prick the surface with a fork.
4. Bake for 9–11 minutes until golden brown. Let cool completely.
Step 2: Make the Strawberry Glaze
1. In a large saucepan, whisk together the jello, sugar, and cornstarch.
2. Stir in the lemon-lime soda and lemon juice.
3. Cook over medium heat, stirring constantly, until the mixture thickens (about 2–3 minutes).
4. Remove from heat and let cool for 10–15 minutes.
Step 3: Assemble & Chill
1. Arrange the sliced strawberries evenly over the cooled crust.
2. Slowly pour the cooled jello mixture over the strawberries, making sure to cover them completely.
3. Refrigerate for at least 2 hours, or until fully set.
Step 4: Serve
1. Slice the pie into squares or rectangles.
2. Top each piece with whipped cream or frozen whipped topping.
3. Serve chilled and enjoy!
Tips
• Prevent a Soggy Crust: Let the crust cool completely before adding the filling.
• Make It Extra Fruity: Add blueberries or raspberries for a colorful twist.
• For a Crispier Crust: Brush with a beaten egg before baking.
Storage Options
• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze without the whipped topping for up to 1 month. Thaw in the fridge before serving.
