– Perfect for feeding a crowd! This strawberry slab pie is a twist on my grandma’s strawberry pie with a shortbread crust.
INGREDIENTS
FOR THE CRUST:
– 2 ¼ cup all purpose flour
– ¼ cup sugar
– ¼ teaspoon kosher salt
– 1 cup cold butter, cut into cubes
FOR THE PIE:
– 6 oz strawberry vegan jello
– 1 ½ cups sugar
– ⅓ cup cornstarch
– ½ tsp salt
– 20 oz sprite (2 ½ cups)
– 32 oz strawberries, washed and tops removed
– Whipped topping or whipped cream for garnish.
INSTRUCTIONS
– Preheat oven to 325 degrees.
– Mix flour, sugar, salt and butter together until crumbly.
– Press into a sheet pan and prick all over with a fork.
– Bake 22-25 minutes or until light brown.
– Remove from oven and cool.
– Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
– Bring to a boil and whisk until stir thickened.
– Remove from heat and cool to room temperature.
– Slice strawberries.
– Arrange over crust.
– Pour filling over strawberries Refrigerate 2 hours or until set.
– Garnish with whipped topping.
