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

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Instructions:

    1. Preheat oven to 450º F (230°C).
    2. Prepare the Crust: Turn both 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.
    1. Carefully transfer the rolled-out crust to a large baking sheet (approximately 10×15 inches).
    2. Tuck any excess crust under itself to create a thicker edge, then crimp the edges as desired. Prick the bottom and sides of the crust all over with a fork to prevent it from puffing up too much during baking.
    3. Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the crust is golden brown.
    1. Remove the baked crust from the oven and let it cool completely on the baking sheet.
    2. Prepare the Filling: While the crust is cooling, in a large saucepan over medium heat, whisk together the strawberry jello packet, sugar, and cornstarch until well combined.
    3. Pour in the lemon-lime soda and lemon juice into the saucepan.
    1. Bring the mixture to a boil, stirring constantly until it thickens significantly.
    2. Remove the thickened filling from the heat and let it cool for 10-15 minutes. This allows it to cool slightly before pouring over the strawberries.
    3. Assemble the Pie: Once the crust has cooled completely, arrange the sliced fresh strawberries evenly over the bottom of the baked crust.
  1. Carefully pour the slightly cooled strawberry filling over the arranged strawberries, ensuring they are mostly covered.
  2. Chill the Pie: Refrigerate the slab pie for at least 2 hours, or until the filling is completely set.
  3. Serve: Once set, slice the Easy Strawberry Slab Pie into squares and serve garnished with frozen whipped topping or fresh whipped cream, if desired. Enjoy!

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