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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.

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