So this might just be my favorite summer pie recipe....ever. Aunt Sue's Strawberry Slab Pie is a quick dessert recipe that is very easy to serve since it's cut into squares that lift right out of the cookie sheet. Just add a dollop of whipped topping and dessert is served!
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 12servings
Calories: 487kcal
Ingredients
Crust
2 ¼cupsall-purpose flour
¼cupgranulated sugar
1/2teaspoonkosher salt
1cupchilled butter, cubed small
Strawberry Pie Filling
6oz.strawberry gelatin, use your favorite brand
1 ½cupssugar
⅓cupcornstarch
½tsp.kosher salt
20ozlemon-lime soda (pop) such as Sprite or 7-UP soda (about 2 1/2 cups)
2 lbs. fresh strawberries, washed and tops removed, sliced
8oz. whipped topping or whipped cream, for garnish
Instructions
Preheat oven to 325 degrees F.
In a large mixing bowl, combine the flour, sugar, and salt; add the butter cubes. Using a pastry blender, cut the butter into the flour mixture until crumbly.
Press the prepared pie crust mixture into a 18 x 12-inch rimmed cookie sheet; prick all over with a fork. Bake the crust, uncovered, for 22-25 minutes on the center oven rack or until golden brown; remove from the oven and cool completely before proceeding with the recipe.
Meanwhile, in a large saucepan over medium heat, add the dry strawberry gelatin, sugar, cornstarch and salt, stirring to combine. Pour in the lemon-lime soda gently whisking to combine well. Bring to a boil, continuing to whisk and cook until the filling thickens; remove from the heat and cool to room temperature.
While the strawberry pie filling is cooling, slice the strawberries, arranging them in a single layer over the cooled crust.
Gently and slowly pour the room temperature pie filling over the sliced strawberries. Refrigerate the pie for 4-6 hours or until set and fully chilled.
To serve, cut the slab pie into squares and place onto individual serving plates; garnish with whipped topping, as desired. Serve at once.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.