Strawberry Slab Pie
Perfect for feeding a crowd! This strawberry slab pie is a twist on my grandma's strawberry pie with a shortbread crust.
Servings: 16 servings
Calories: 305kcal
Ingredients
for the crust:
- 2 ¼ cup 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 tsp salt
- 20 oz sprite 2 1/2 cups
- 32 oz strawberries washed and tops removed
- Whipped topping or whipped cream for garnish.
Instructions
- Preheat oven to 325°.
- Mix flour, sugar, salt and butter together until crumbly.
- Press into a 18 x 12 inch sheet pan and prick all over with a fork.
- Bake 22-25 minutes or until light brown.
- Remove from oven and cool on a wire rack.
- Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
- Bring to a boil and whisk until stir thickened.
- Remove from heat and cool to room temperature.
- Slice strawberries.
- Arrange over crust.
- Pour filling over strawberries Refrigerate 2 hours or until set.
- Garnish with whipped topping.
Video
Notes
- Sugar Substitute: Readers have made this with sugar substitute such as splenda with good results.
- Sugar-Free Jello: Sugar- Free Jello works in this recipe.
- Sprite Substitute: Sprite Zero or Water can be used in place of the sprite.
- Pie Crust: Use 2 refrigerated pie crusts in place of the shortbread crust if desired. Bake before filling.
- Make into Round Pies: Use 2, 9-inch pie plates instead of the cookie sheet pan if desired.
- Frozen Berries: Frozen berries are not recommended for this recipe, fresh strawberries or raspberries work best.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 212mg | Fiber: 2g | Sugar: 31g
