Strawberry Slab Pie
Serves: 16
Ingredients:
6 cups strawberries- washed stems removed, and sliced lengthwise
3 tbsp granulated sugar
1 box premade pie crust
8 oz cream cheese- softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp heavy whipping cream
Instructions:
The night before you plan on making this pie, wash and slice about 6 cups of
fresh strawberries and place them in a medium mixing bowl. Sprinkle the
strawberries with about 3 Tablespoons granulated sugar and gently mix
coating the berries. Cover with plastic wrap and place in the refrigerator
overnight.
Preheat your oven according to the directions on the back of your pie crust
and prepare a 9 x 13 baking sheet with non-stick spray and set aside.
Remove both rolls of pie crust and place on top of each other on a powdered
countertop. Roll out into a rectangle large enough to cover the bottom of
the baking sheet.
Poke several holes in the bottom of the pie crust using a fork and bake
according to the instructions or until golden brown on top. Remove from oven
and allow to cool.
Prepare the cream cheese layer by adding cream cheese into a large mixing
bowl and cream for 3-4 minutes or until nice and smooth. Add in the powdered
sugar ¼ cup at a time and mix slowly until incorporated.
Add in the vanilla extract and heavy cream and mix for an additional 3-4
minutes.
Cover the pie crust with the cream cheese filling and spread evenly. Drain
the strawberries and place them on top of the cream cheese layer and spread
evenly. Refrigerate for 3-4 hours.
Serves: 16
Ingredients:
6 cups strawberries- washed stems removed, and sliced lengthwise
3 tbsp granulated sugar
1 box premade pie crust
8 oz cream cheese- softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp heavy whipping cream
Instructions:
The night before you plan on making this pie, wash and slice about 6 cups of
fresh strawberries and place them in a medium mixing bowl. Sprinkle the
strawberries with about 3 Tablespoons granulated sugar and gently mix
coating the berries. Cover with plastic wrap and place in the refrigerator
overnight.
Preheat your oven according to the directions on the back of your pie crust
and prepare a 9 x 13 baking sheet with non-stick spray and set aside.
Remove both rolls of pie crust and place on top of each other on a powdered
countertop. Roll out into a rectangle large enough to cover the bottom of
the baking sheet.
Poke several holes in the bottom of the pie crust using a fork and bake
according to the instructions or until golden brown on top. Remove from oven
and allow to cool.
Prepare the cream cheese layer by adding cream cheese into a large mixing
bowl and cream for 3-4 minutes or until nice and smooth. Add in the powdered
sugar ¼ cup at a time and mix slowly until incorporated.
Add in the vanilla extract and heavy cream and mix for an additional 3-4
minutes.
Cover the pie crust with the cream cheese filling and spread evenly. Drain
the strawberries and place them on top of the cream cheese layer and spread
evenly. Refrigerate for 3-4 hours.
