I saw this recipe in my local grocery flyer years ago. We made it once, loved it, but then lost the recipe.

This Easy Strawberry Slab Pie is a fantastic way to feed a crowd, offering a vibrant, fresh strawberry filling set in a jello glaze, all nestled on a crispy, pre-made pie crust. It’s a simple yet impressive dessert, perfect for gatherings.

Easy Strawberry Slab Pie

Ingredients:

Filling:

Garnish:

Instructions:

1. Preheat Oven & Prep Crust: Preheat your oven to 450°F (230°C). Turn both refrigerated pie crusts out onto a lightly floured surface and stack one on top of the other. Roll them out together to roughly a 12×17-inch rectangle. Carefully transfer this rolled crust to a large baking sheet (a 10×15-inch jelly roll pan works well).
2. Form & Bake Crust: Tuck any excess crust under itself around the edges, then crimp the edges as desired. Prick the bottom and sides of the crust all over with a fork to prevent bubbling. Place the baking sheet in the oven and bake for 9-11 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
3. Prepare Strawberry Glaze: While the crust cools, make the filling. In a large saucepan over medium heat, whisk together the strawberry jello powder, 1 1/4 cups sugar, and 1/3 cup cornstarch. Pour in the lemon lime soda and lemon juice. Bring this mixture to a boil, stirring constantly, until it thickens. Remove from heat and let it cool for 10-15 minutes.
4. Assemble Pie: Once the baked crust has cooled, arrange the hulled and sliced fresh strawberries evenly over the bottom of the crust. Carefully pour the slightly cooled (but still pourable) jello filling over the strawberries, spreading it gently to cover everything.
5. Chill & Serve: Refrigerate the slab pie for at least 2 hours, or until the filling is fully set. Once set, slice into squares, top with frozen whipped topping or whipped cream, and enjoy!