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Shoney’s Strawberry Pie

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Dessert first

I also call this Farmhouse Strawberry Pie. 🙂 When I was a kid, it was a rare treat to go out to dinner. It was a big deal! My brother and I would get so excited, I’d swear we would start singing and dancing around the house, “We’re going out to dinner, oh yeah. Uh huh.” Of course, as a kid, my mind was always on the dessert. Ok, scratch that, my mind is still always on dessert. Some things you just never grow out of I suppose.
Shoney's Strawberry Pie

Yep, Shoney’s

One of my favorite places to eat was Shoney’s. Why? Because of the pies! Oh lawdy, the pies! There used to be someone at Shoney’s that just made the pies. And when they ran out for the day, that was it. So you’d want to get there at a good time to make sure they still had a slice of your favorite left. And mine was the Strawberry Pie. I don’t know, there was just something about it.

Not only was it so purdy to look at but it was such a delicious and special treat. Nothing fancy but somehow strawberries suspended in red gelatin just did something to me. It still does. So this here pie is dedicated to that favorite pie of my youth.  It’s time to make some more memories!
Homemade Strawberry Pie Ingredients:
1 frozen (9-inch) pie crust, or Make Your Own
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced
Copycat Shoney's Strawberry Pie
 Directions:
Pre-bake pie crust according to directions on package. Cool to room temperature. If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool. Wash and hull strawberries. Then cut them in half (or maybe smaller depending on how big your berries are.)
Shoney's Strawberry Pie
In a sauce pan, over medium-high heat, add water, sugar, cornstarch, and strawberry gelatin. Whisk together well until thoroughly combined. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to  a gentle boil. Remove pan from heat and allow the glaze to cool.
Shoney's Strawberry Pie
 I like to put the sauce pan into my sink where I’ve made some ice water.

Shoney's Strawberry Pie

This will cool the glaze quickly and allow it to set up a bit more. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk occasionally as it cools. It will be thickened but still pourable. Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can.
Shoney's Strawberry Pie
Chill pie in the refrigerator for at least 2-3 hours before serving.
Shoney's Strawberry Pie
Aren’t strawberry pies just so purdy?
Strawberry Pie
 When ready to serve, dollop each slice with some whipped cream.
 Enjoy!

5 from 17 votes
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Copycat Shoney's Strawberry Pie
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: American
Servings: 6
Calories: 500 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 9-inch frozen pie crust or make your own
  • 1 cup water
  • 1 cup white granulated sugar
  • 3 tbsp cornstarch
  • 1/4 cup strawberry gelatin powder (JELL-O)
  • 1 pint of fresh strawberries hulled and sliced
Instructions
  1. Prebake pie crust according to directions on package.
  2. Cool to room temperature
  3. If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
  4. Wash and hull strawberries.
  5. Then cut them in half (or maybe smaller depending on how big your berries are).
  6. In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
  7. Whisk together until thoroughly combined.
  8. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
  9. Remove pan from the heat and allow the glaze to cool.
  10. I like to put the sauce pan into my sink where I've made some ice water.
  11. This will cool the glaze quickly and allow it to set up a bit more.
  12. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.

  13. Whisk it occasionally as it cools. It will be thickened but still pourable.

  14. Add your sliced berries to the baked and cooled pie crust.
  15. Pour strawberry glaze over berries.
  16. Making sure to get it in between the nooks & crannies of the berries as best you can.
  17. Chill pie in the refrigerator at least 2-3 hours before serving.
Recipe Notes

When ready to serve, dollop each slice with some whipped cream.

Nutrition Facts
Copycat Shoney's Strawberry Pie
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. I've used this glaze so many times! My family loves it. Instead of the water, I use ginger ale! It's great with peach of a pie and strawberry shortcakes too.

    Reply

    • I love this pie as well! First time ever making this and it was a hit! I also made it with our fresh picked raspberries using the raspberry jello powder and it’s equally divine tasting! Happy to have found this!!

      Reply

  14. Brandie – this looks amazingly wonderful and delicious. You have the bestest dessert recipes Gal! I love that you can make this sugar-free too. MMMM! Love me some strawberries.

    Reply

  20. WOW WHEE Gal! Honors at Foodbuzz AND Gooseberry Patch – all in the same week? No wonder we're all so wild about your awesome recipes! Congrats to you!!!! Again….=)

    Reply

  22. I am looking forward to trying this recipe! I have been making strawberry pie for many years but I have always used the glaze in a container.

    This looks great and much tastier … but I will do one thing different:

    I ALWAYS use a chocolate (Oreo or other) to make the strawberry pie! What a difference that chocolate crust makes in the flavor … the chocolate, the strawberries, and then the whipped cream (yes, REAL whipped cream) on top!

    A family favorite …

    or, if you want to be real creative for a 4th of July party or picnic, use 1/2 blueberries and 1/2 strawberries! Great flavor and a BEAUTIFUL dessert … also a family favorite at our reunions. I have often made it like that but my cousin named it the 4th of July pie!

    Reply

    • I tried your 4th of July pie recommendation this year for our family BBQ & it was such a hit! TYVM 🙂 We loved it. I have made this pie in strawberry & peach form but never imagined combining 2 fruits–AMAZING!

      Reply

  23. This was delicious and easy! I made it a day in advance so I was worried the crust would be soggy but it was still flaky! I used only a 1/2 cup of sugar and extra strawberries. I served it with homemade whipped cream and chocolate drizzle on top, amazing! I plan on making this again for sure!

    Reply

  26. My Hubby has a container of fresh strawberries in the frig. I found your recipe for the pie & I'll suprize him with tonite! Thank You!

    Reply

  27. This is the recipe my grandma uses for her famous strawberry pies. Grandpa has a strawberry farm, so they've tried *all* the recipes! LOL! Mmm! Can't wait to get my hands on some fresh berries and make this pie again!

    Reply

  28. I am in Lubbock TX, but i was raised in Slaton TX just outside of town. We have a bakery that is very well known throughout the county in Slaton. They use to make these amazing fresh strawberry pies. After awhile though when we would visit they didn't taste the same. The filling tasted very artificial. I made this pie on Saturday and it took me back. Thank you!

    Reply

  29. I am making this pie for my hubby who turns 26 in 2 days. Your desserts are the best, and actually got my motivation to cook dinner from your recipe index!! Thank you so much!! Amazing!!!!!!

    Reply

  30. I just made the Strawberry Pie last night with fresh strawberries from my garden and your recipe is a huge hit!! Thanks so much. I saw it on Pinterest but I will be coming to your site for a lot more recipes. Thank You Bunches!!

    Reply

  31. How many ice cube trays do you have in your freezer? When you filled the sink, you must have had at least a dozen! Jealous here!

    Reply

  32. Question??? the glaze got under my pie crust, what did i do wrong. also is my pie ruined , will it be soggy. Its for a party tomorrow

    Reply

  33. I make this same pie, but I spread 4oz. softened cream cheese combined with 1 TBSP granulated sugar and 1/2 TSP real vanilla on the bottom crust before I put the strawberries and glaze in, and I top my pie with a dollop of equal parts of softened cream cheese and Fluff. Wowzas so yummy!

    Reply

  34. I have a question could i use frozen strawberries instead of fresh? I know fresh would taste best but they are out of season now would I have to alter anything if i was using frozen? thanks!

    Reply

  36. This pie was delicious! Somebody gave me 2 one gallon containers of strawberries. I made 3 pies and the rest was used for strawberry shortcake. The only thing I did different which I think works out well…. after the gel mixure has cooled down I just folded the strawberries into the mixture and then poured into the pie shell. This recipe is a keeper for sure! Thanks!

    Reply

  37. You have to use fresh Strawberries or Peaches with peach jello. It's my fav. I lost my recipe moving so thank you. This is the same one I had.

    Reply

  38. I worked at Shoneys as a kitchen manager for 5 years. They buy their strawberry glaze pre-made just like the store and also buy pre-made freezer crusts for anyone that wants the same taste, without all the hassle for making your own glaze. I’ve made thousands of these pies in my career. 🙂

    Reply

  39. I made this recipe and it didn’t work for me. It tasted too sweet. I’m wondering if my strawberries were very ripe and therefore sweeter? I do plan to make this again but with less sugar.

    Reply

  40. I just made this , but used a graham cracker crust…it was amazing!! I want to freeze some strawberries since they’re at a good price right now and in season here…will the frozen strawberries work ok??

    Reply

    • Hi Kat! Yay!!! So, so happy to hear you loved it! Good call on the graham cracker crust 🙂 You could use frozen strawberries but I would defrost them first before making this. It won’t look as pretty as fresh strawberries do but it will still taste good!

      Reply

  41. I do this with mixed berries. strawberries, blueberries, blackberries, raspberries bananas nuts. we call it very berry pie

    Reply

  42. Can this be made with Splenda and sugar free jello? We have a diabetic in the family, so have to be mindful of sugar content. This looks amazing!

    Reply

  43. I’ve made these many times for my family, they love them. Just curious, once these pies have been made, do these freeze well, or is this method not recommended?

    Thank you!

    Reply

  46. I’ve got to make this pie. I remember having it at Shoney’s and it was the best. Thank you for posting this recipe…

    Reply

  48. I’m making this tomorrow for the first time using fresh picked strawberries! I’m also making one for our friend who gave us the strawberries. Thanks so much for sharing your recipe!

    Reply

  49. I have used this recipe as written several times with strawberries but last night I used pineapple jello and 2 cans of crushed pineapple drained really good and used a graham cracker crust. Oh my it was absolutely delicious!!

    Reply

  51. Mine didn’t set up. Should I have used the entire package if jello? 1/4 cup didn’t use it all. If not any ideas why it didn’t set up? Still delicious though.

    Reply

  52. Thank you, thank you. I’ve been looking for a recipe like this for ever! Just bought a whole flat of berries & was figuring out what to do with them. got it now!! Thank you again

    Reply

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