Description
This Strawberry Slab Pie features a buttery shortbread crust topped with fresh strawberries and a luscious strawberry jello filling. It’s a delightful dessert perfect for spring and summer gatherings, combining a crisp crust with a sweet, fruity, and slightly gelatinous filling chilled to perfection.
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:
- 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: Set your oven to 325°F (163°C) to prepare for baking the crust.
- Make the crust dough: In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and mix until the mixture becomes crumbly, resembling coarse crumbs.
- Press and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Use a fork to prick holes all over the crust evenly. Bake for 25 minutes or until the crust turns light brown.
- Cool the crust: Remove the sheet pan from the oven and place it on a wire rack to cool completely before adding the filling.
- 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 and becomes smooth.
- Cool the filling: Remove the saucepan from heat and let the strawberry filling cool down to room temperature.
- Arrange strawberries: Slice the washed strawberries and layer them evenly over the cooled crust in the sheet pan.
- Add filling and chill: Pour the cooled strawberry jello filling evenly over the strawberries. Place the pie in the refrigerator for 2 hours or until the filling is fully set.
- Garnish and serve: Once set, garnish the pie with whipped topping or whipped cream before slicing and serving.
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.
- Sprite Substitute: Substitute Sprite with Sprite Zero or plain water if preferred or for dietary reasons.
- Pie Crust Alternative: Use two refrigerated pie crusts instead of the shortbread crust if you want a more traditional pie crust; bake before filling.
- Round Pies: This recipe can be divided into two 9-inch round pie plates instead of the slab pan for individual pies.
- Frozen Berries: Avoid frozen berries; fresh strawberries or raspberries yield the best texture and flavor.
- Storage: Store the pie covered with plastic wrap in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 280 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
