This Blue Ribbon Dessert is Berry Delicious!
I love chocolate, I really do, but sometimes being able to serve up a fruit dessert just feels lighter and more summery (not sure if that is a real word but it totally works for me!)
Plus, talk about a beautiful display of color! If you need to bring this to your next patriotic event toss in a few blueberries. Yummo! the possibilities are endless.
STRAWBERRY SLAB PIE
INGREDIENTS
For the crust:
- 2¼ cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 1 cup cold butter, cut into cubes
For the pie:
- 6 oz strawberry jello
- 1½ cups sugar
- ⅓ cup cornstarch
- ½ tsp salt
- 20 oz sprite (2½ cups)
- 32 oz strawberries, washed and tops removed
- Whipped topping or whipped cream for garnish.
INSTRUCTIONS
Preheat oven to 350 degrees.
For the crust:
- Add all ingredients to a mixer bowl or food processor, mix until crumbly.
- Press into a half sheet pan (about 18 x 12). Prick all over with a fork.
- Bake for 15-20 minutes or until lightly browned.
For the pie:
- 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.
Quick Tip: Make this is two 8 or 9-inch spring form pans and cut into thin wedges.
Photo and recipe courtesy of Milisa in Miss In The Kitchen