If you are looking for the perfect summer dessert that is easy to make, delicious and beautiful, then your prayers have been answered. This strawberry slab pie looks stunning and tastes as good as it looks. It is amazing to see something so impressive and easy to make! The only things you will need are strawberries, some strawberry jello, strawberry pie crust, and some sprite. Once that’s done, you can get to work!

Serves 16-20
30 minutes active
2+ hours inactive

INGREDIENTS

1 (11 oz.) package refrigerated pie crust

Filling:

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

PREPARATION

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.