Description
This Easy Strawberry Slab Pie is a delightful no-bake dessert perfect for warm days. A buttery, golden baked pie crust is topped with fresh strawberries and a sweet, refreshing strawberry jello mixture that sets into a colorful, fruity layer. Chilled and sliced into squares, it’s a simple yet impressive dessert that serves 12 and is ideal for gatherings.
Ingredients
Pie Crust
- 1 package refrigerated pie crust
Filling
- 32 oz fresh strawberries, hulled and sliced
- 2 1/2 cups lemon-lime soda
- 6 oz strawberry jello mix
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie crust.
- Prepare Pie Crust: Roll out the refrigerated pie crust to fit a 9×13-inch baking dish. Press the crust firmly into the dish and trim off any excess dough to create a neat edge.
- Bake Pie Crust: Prick the crust all over with a fork to prevent bubbles from forming during baking. Place in the oven and bake for 10-12 minutes until the crust is golden brown. Remove and allow to cool completely.
- Make Jello Mixture: While the crust cools, heat 2 1/2 cups of lemon-lime soda in a saucepan until it reaches a rolling boil. Remove from heat, then stir in the 6 oz strawberry jello mix until fully dissolved. Let the mixture cool slightly to avoid warming the crust.
- Assemble the Pie: Arrange the sliced fresh strawberries evenly over the cooled pie crust, creating a thick layer of fruit.
- Add Jello Layer: Carefully pour the slightly cooled jello mixture evenly over the strawberries, ensuring good coverage.
- Chill to Set: Place the assembled pie in the refrigerator and chill for at least 4 hours, or until the jello layer is completely set.
- Serve: Once set, slice the strawberry slab pie into squares and serve chilled for a refreshing treat.
Notes
- For best results, use fresh, ripe strawberries for natural sweetness and texture.
- Ensure the pie crust is fully cooled before adding the jello mixture to prevent melting or sogginess.
- The lemon-lime soda adds a bright citrus flavor and helps the jello dissolve easily—do not substitute with water or other liquids.
- Refrigerate for at least 4 hours but overnight chilling will yield a firmer set.
- This pie is best served chilled and consumed within 2 days for freshness.
