Strawberry Slab Pie (Amy Fischer)

By ctaubenheim

Ingredients

• 1 11oz pkg refrigerated pie crust
• FILLING:
• 32oz fresh strawberries, hulled
• and sliced
• 2 1/2 C lemon lime soda (sprite)
• 6oz strawberry jello
• 1 1/4 C sugar
• 1/3 C cornstarch
• 1 Tbsp lemon juice
• Frozen whipped topping or
• whipped cream, garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 450. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17 inch rectangle, then transfer crust to a large baking sheet (10x15).

Step 2

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 99-11 minutes, or until golden brown, then removed 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.

Step 3

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.