Recreate the classic Shoney’s strawberry pie at home with this easy and delicious recipe. Perfect for summertime gatherings and parties!
Homemade Shoney’s Strawberry Pie Recipe
If you also love Shoney’s famous strawberry pie and wondered how to make it at home, I’ve created this spot-on copycat recipe for you! This homemade strawberry pie features a flaky crust filled with delicious, fresh strawberries and a vibrant strawberry gelatin glaze. All you need are 6 simple ingredients!
Growing up, it was always a special treat to go out to eat at our local Shoney’s restaurant. The salad bar was always a hit….but it was all about the desserts really! The hot fudge brownie. The fresh strawberry pie. If you know, you know!
In fact, my first waitressing job was at a Big Boy Restaurant, which used to be affiliated with Shoney’s and still has much the same menu. So I got to see firsthand just how those famous Big Boy’s strawberry pies are made.
Yes, we used real strawberries, always fresh and juicy! We filled a flaky pie crust up with the strawberries and covered everything in a special glaze.
Now, you could totally recreate this recipe much the same way, with a store-bought strawberry glaze. However, I wanted to try my hand and making my own strawberry filling. It was surprisingly easy and the finished pie was absolutely perfect! You can actually see how delicious and flavorful the strawberries are when you cut into it, and the homemade glaze sets up to hold everything together in one beautiful layer.
Whether you remember this as Big Boy’s Strawberry Pie or Shoney’s Strawberry Pie, one taste of this homemade version is going to bring back all those nostalgic flavor memories!
Ingredients
- 1 frozen 9-inch deep dish pie crust
- 2-3 cups fresh strawberries
- 1 1/3 cup water
- 1 TB cornstarch
- 1/2 cup sugar
- 6oz box strawberry gelatin
Helpful Kitchen Tools
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Instructions
- Bake pie shell according to package instructions and allow to cool.
- Wash strawberries and remove stems / tops. Place strawberries in the baked pie crust.
- Combine water, cornstarch and sugar in a small saucepan over medium-high heat and bring to a boil. Remove from heat and stir in the strawberry gelatin. Allow mixture to cool to room temperature.
- Pour the glaze on top of the strawberries in the pie crust. Spoon the glaze as needed to ensure that all the strawberries are at least lightly coated. Chill in fridge overnight, or until set.
Video Demo:
Prep Tips
- Strawberries – I don’t recommend using frozen strawberries for this recipe, as they will not have the same texture or appearance of fresh berries. You can cut strawberries in half if they are especially large, but don’t cut into slices. It is also very important to cool the gelatin mixture completely before pouring on top of the strawberries so they don’t cook and get soft.
- Crust – If you have a favorite pie crust recipe, feel free to use that. However, a store-bought frozen pie crust will work just fine here. (In fact, Granny said she always uses a store-bought crust because no one can tell the difference!)
- Serve With – The traditional way to serve Shoney’s strawberry pie is with a generous dollop of whipped topping (such as Cool Whip) or whipped cream. You could also serve with a scoop of vanilla ice cream.
- Storage – Keep leftovers in an airtight container, or covered with plastic wrap, in the refrigerator for 3-4 days.
More Homemade Pie Recipes To Try
- Grandma’s Cherry Christmas Pie
- Chocolate Meringue Pie
- Fresh Cherry Pie
- Chocolate Chip Pie
- “Magic” Water Pie
Fresh Strawberry Pie Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d love to hear your thoughts in the comment section.
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Copycat Shoney's Strawberry Pie Recipe
Equipment
- Small Saucepan
- whisk
Ingredients
- 1 frozen pie crust
- 2-3 cups fresh strawberries
- 1 1/3 cup water
- 1 TB cornstarch
- 1/2 cup sugar
- 1 box strawberry gelatin 6 oz box
Instructions
- Bake pie crust according to package instructions and allow to cool.
- Wash strawberries and remove tops. Place strawberries in the baked pie crust.
- Combine water, cornstarch and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the strawberry gelatin. Allow mixture to cool to room temperature.
- Pour the glaze on top of the strawberries in the pie crust. Spoon the glaze as needed to ensure that all the strawberries are at least lightly coated. Chill in fridge overnight, or until set.
Video
Notes
- Strawberries - I don't recommend using frozen strawberries for this recipe, as they will not have the same texture or appearance of fresh berries. You can cut strawberries in half if they are especially large, but don't cut into slices. It is also very important to cool the gelatin mixture completely before pouring on top of the strawberries so they don't cook and get soft.
- Crust - If you have a favorite pie crust recipe, feel free to use that. However, a store-bought frozen pie crust will work just fine here. (In fact, Granny said she always uses a store-bought crust because no one can tell the difference!)
- Serve With - The traditional way to serve Shoney's strawberry pie is with a generous dollop of whipped topping (such as Cool Whip) or whipped cream. You could also serve with a scoop of vanilla ice cream.
- Storage - Keep leftovers in an airtight container, or covered with plastic wrap, in the refrigerator for 3-4 days.
Nutrition
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I made these today and they are great. I only needed 1 recipe of the glaze for 2 9 inch pies. I now have a complete recipe of the glaze left over. That’s the only complaint that I have. 🥧🥧🥧 1 recipe each of the glaze may have worked better if I used deep dish pie shells. I’ve been dipping the extra strawberries in the glaze, eating them.
I’m incredibly disappointed in the outcome. I followed the recipe to the T and I ended up with strawberries in solid jello and hard at that. It should be some way to prohibit people from profiting on garbage recipes. Shame on the author. Food is expensive enough without wasting it on something like this
Hi JoAnn – I am the author and I actually worked at Big Boy and made the pies. The pie filling we used at the restaurant came in a giant plastic bag and was probably ordered from a food service company. When I looked at the ingredients to a similar gel to use for this recipe, it was full of yucky stuff, so I decided to recreate it. When I made this recipe in my kitchen, it turned out very close to what I remember. Of course I hope for every recipe I publish to get great reviews, but everyone has different tastes and expectations. I appreciate you sharing your feedback – even if that was calling it garbage – but I did want to respond and at least let you know that I am a real human and all of my recipes are kitchen tested.