Strawberry Slab Pie

 

INGREDIENTS

• 1 (11 oz.) package refrigerated pie crust

Filling:

• 32 oz. fresh strawberries, hulled and sliced
• 2 1/2 cups lemon lime soda (we used sprite)
• 6 oz. strawberry jello
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• Frozen whipped topping or whipped cream, garnish

PREPARATION

Preheat oven to 450º F.
Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).
Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.