Those of you who have been searching for a simple, tasty, and aesthetically pleasing summer dessert, your wishes have been granted. The gorgeous appearance of this strawberry slab pie is matched by its equally delicious flavor. It’s incredible to see something so impressive, yet so simple to create. You simply need strawberries, strawberry jello, strawberry pie dough, and sprite to make this. As soon as you’ve completed that, you may get to work!
INGREDIENTS :
1 11-ounce bag of frozen pie crust
Filling:
32 ounces of fresh, washed, hulled, and sliced strawberries
2 A half-cup of lemon-lime soda (we used sprite)
Strawberry jello, 6 ounces
1-and-a-quarter cups of sugar
1/3 cup of cornstarch
Garnish with whipped cream or frozen whipped topping flavored with 1 tablespoon of lemon juice
Instructions:
Turn oven temperature up to 450 degrees Fahrenheit.
On a lightly floured board, lay out two pie crusts and stack them on top of each other. Once they’ve been rolled out to a rectangle of about 12 by 17 inches, place the crust on a large baking sheet measuring 10 by 15.
Prick the bottom and sides all over with a fork. Tuck any excess crust under itself. Crimp edges as desired.
Bake for 9-11 minutes, or until golden brown, then remove from oven and cool on baking sheet.
Mix the contents of the jello packet with the sugar and cornstarch in a large saucepan set over medium heat.
Stirring constantly, bring the mixture to a boil, then turn off the heat and set it aside to cool for 10 to 15 minutes.
After the pie crust has cooled, you may add the strawberries and the filling.
Put the slab pie in the fridge for at least two hours, or until it has set completely, before cutting it into slices.