Strawberry Slab Pie

When it comes to finding the perfect, easy, delicious, beautiful summer dessert, consider your prayers answered. This strawberry slab pie looks like a jewel-studded stunner and it taste as good as it looks, if not better! Isn’t that great that something so pretty and impressive-looking is actually a breeze to make? You’ll need strawberries, a package of refrigerated pie crust, strawberry jello and some sprite, along with a couple other things, and then you can hit the ground running!

1 (11 oz.) package refrigerated pie crust


32 oz. fresh strawberries, hulled and sliced

2 1/2 cups lemon lime soda (we used sprite)

6 oz. strawberry jello

1 1/4 cups sugar

1/3 cup cornstarch

1 tablespoon lemon juice

Frozen whipped topping or whipped cream, garnish

Preheat oven to 450º F.

Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).

Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.

Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.

In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.

Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.

Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.

Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.