Description

This Easy Strawberry Slab Pie is a delightful no-bake dessert featuring a buttery baked pie crust topped with fresh strawberries and a sweet, tangy strawberry jello glaze. Simple to prepare and perfect for gatherings, it combines the crispness of baked crust with the refreshing flavor of strawberries suspended in lemon-lime soda and jello. Chill for a few hours to let the jello set perfectly before slicing and serving.

Ingredients

Scale

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

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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 it into the dish, and trim any excess dough around the edges.
Bake crust: Prick the crust all over with a fork to prevent bubbling, then bake for 10-12 minutes or until golden brown. Remove from oven and let it cool completely.
Make jello mixture: In a saucepan, heat the lemon-lime soda over medium heat until it just reaches a boil. Remove the pan from heat and stir in the strawberry jello powder until fully dissolved. Allow this mixture to cool slightly but not set.
Arrange strawberries: Evenly arrange the sliced fresh strawberries over the cooled pie crust, creating a delicious fresh fruit layer.
Pour jello glaze: Pour the slightly cooled jello mixture evenly over the strawberries, ensuring every piece gets coated and the jello seeps into the gaps.
Chill pie: Refrigerate the pie for at least 4 hours, or until the jello is fully set and firm to the touch.
Serve: Once set, slice the slab pie into squares and serve chilled for a refreshing and fruity dessert.

Notes

Make sure the pie crust is completely cooled before adding the strawberries and jello mixture to prevent melting or sogginess.
You can substitute lemon-lime soda with club soda and add sugar if you prefer less sweetness or want to reduce carbonation.
For an extra touch, garnish the pie with whipped cream or fresh mint leaves before serving.
Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.