Description
This Strawberry Slab Pie features a crumbly shortbread crust topped with fresh strawberries and a sweet, jello-based filling. The refreshing pie is chilled until set and garnished with whipped cream, making it a perfect dessert for warm weather or any gathering.
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 fresh 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 dough: In a bowl, mix the flour, sugar, salt, and cold butter together until the mixture becomes crumbly and resembles coarse crumbs.
- Form and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Use a fork to prick the crust all over to prevent bubbling during baking. Bake for 25 minutes or until the crust is a light brown color.
- Cool crust: Remove the crust from the oven and allow it to cool completely on a wire rack to firm up.
- Prepare filling: In a saucepan over medium heat, combine the strawberry jello, sugar, cornstarch, salt, and Sprite. Bring the mixture to a boil, whisking continuously until it thickens.
- Cool filling: Remove the saucepan from heat and let the filling cool to room temperature to prevent cooking the strawberries.
- Prepare strawberries: Slice the fresh strawberries into even pieces for layering on the crust.
- Assemble pie: Arrange the sliced strawberries evenly over the cooled crust in the sheet pan.
- Add filling and chill: Pour the cooled jello filling over the strawberries, then refrigerate the pie for 2 hours or until the filling is fully set.
- Garnish and serve: Before serving, garnish the pie with whipped topping or whipped cream for a light, creamy finish.
Notes
- Sugar Substitute: This recipe works well with sugar substitutes such as Splenda for a lower sugar option.
- Sugar-Free Jello: You can use sugar-free strawberry jello to reduce sugar content while maintaining flavor.
- Sprite Substitute: Sprite Zero or even plain water can replace Sprite, though water may affect sweetness and texture.
- Pie Crust Alternatives: For convenience, two refrigerated pie crusts can replace the shortbread crust; just bake them before adding the filling.
- Alternate Pan Size: To make round pies instead of a slab, use two 9-inch pie plates instead of a sheet pan.
- Berry Recommendations: Fresh strawberries or raspberries are best; frozen berries are not recommended as they can become watery.
- Storage: Store the pie covered with plastic wrap in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
