This Easy Strawberry Slab Pie is a delightful dessert that combines the natural sweetness of fresh strawberries with a crisp, golden pie crust and a light, jello-based filling. It’s simple to prepare, visually stunning, and perfect for sharing at gatherings or family dinners. Whether you’re hosting a party or just craving something sweet and refreshing, this pie is sure to impress.
Why You’ll Love This Recipe
It’s an easy, no-fuss dessert that’s perfect for beginners.
Uses simple ingredients that are readily available.
A great way to highlight fresh strawberries during their peak season.
Perfect for feeding a crowd, with 12 generous servings.
Light and refreshing, ideal for warm weather gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package refrigerated pie crust
32 oz fresh strawberries, hulled and sliced
2 1/2 cups lemon-lime soda
6 oz strawberry jello
Directions
Preheat your oven to 375°F (190°C).
Roll out the refrigerated pie crust to fit a 9×13-inch baking dish. Press the crust gently into the bottom and sides of the dish, trimming any excess.
Prick the bottom of the crust with a fork to prevent bubbling, then bake for 10-12 minutes or until golden brown. Let the crust cool completely.
In the meantime, pour the lemon-lime soda into a saucepan and bring it to a boil over medium heat.
Remove the soda from heat and stir in the strawberry jello until it dissolves completely. Let the mixture cool slightly.
Arrange the sliced strawberries evenly over the cooled pie crust.
Carefully pour the cooled jello mixture over the strawberries, ensuring even coverage.
Refrigerate the pie for at least 4 hours or until the jello sets completely.
Slice into squares and serve chilled.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 servings
Calories: 190 kcal per serving
Variations
Berry Mix: Add blueberries or raspberries for a mixed berry twist.
Citrus Boost: Use lime jello instead of strawberry for a tangy flavor.
Graham Crust: Swap the pie crust for a graham cracker crust for added sweetness.
Creamy Layer: Add a layer of whipped cream or cream cheese between the crust and strawberries.
Low-Sugar Option: Use sugar-free jello and diet lemon-lime soda for a lighter version.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: While the crust and strawberries freeze well, the jello may lose its texture upon thawing. Freezing is not recommended.
Reheating: This dessert is best served chilled, so reheating isn’t necessary.
Related Recipes:
FAQs
How do I prevent the crust from bubbling during baking?
Prick the bottom of the pie crust with a fork before baking. This allows steam to escape and keeps the crust flat.
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess liquid that could affect the jello setting.
What can I use instead of lemon-lime soda?
You can substitute with club soda and a tablespoon of sugar or even plain water, though it may slightly alter the flavor.
Can I make this dessert ahead of time?
Absolutely! This pie is perfect for making a day in advance as it needs time to chill and set.
How do I slice the pie neatly?
Use a sharp knife and wipe it clean between cuts to keep the slices looking neat and tidy.
Conclusion
This Easy Strawberry Slab Pie is a versatile and crowd-pleasing dessert that’s as beautiful as it is delicious. Its combination of crisp crust, fresh strawberries, and jello-based filling makes it a refreshing treat for any occasion. Whether you stick to the classic recipe or try one of the variations, this pie is guaranteed to be a hit. Enjoy making it and sharing it with loved ones.
📖 Recipe:
Print
Easy Strawberry Slab Pie
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Easy Strawberry Slab Pie is the ultimate dessert for summer gatherings. With fresh strawberries, a crisp golden crust, and a jello-based filling, it’s light, refreshing, and easy to prepare. Perfect for feeding a crowd, this pie combines simplicity and elegance in every bite.
Ingredients
1 package refrigerated pie crust
32 oz fresh strawberries, hulled and sliced
2 1/2 cups lemon-lime soda
6 oz strawberry jello
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the refrigerated pie crust to fit a 9×13-inch baking dish. Press into the dish and trim excess.
- Prick the crust with a fork to prevent bubbling and bake for 10-12 minutes until golden brown. Let cool.
- Heat lemon-lime soda in a saucepan until boiling, then remove from heat. Stir in strawberry jello until dissolved. Let cool slightly.
- Arrange sliced strawberries over the cooled pie crust.
- Pour the jello mixture evenly over the strawberries.
- Refrigerate for at least 4 hours or until the jello is set.
- Slice into squares and serve chilled.
Notes
Variations: Add blueberries or raspberries for a mixed berry twist, or swap the crust for a graham cracker base for extra sweetness.
Ensure the jello mixture is slightly cooled before pouring to avoid wilting the strawberries.
Use sugar-free jello and diet soda for a lower-calorie option.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 190 kcal
