This Easy Shoney’s Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream!
SHONEY’S FRESH STRAWBERRY PIE
This Shoney’s Strawberry Pie really does taste like summer. Full of fresh, sweet strawberries in a yummy gelatin. It’s really so simple and comes out perfectly every time!
VIDEO INCLUDED BELOW:
HOW DO I MAKE MY OWN PIE CRUST?
I have a super simple pie crust you can use to make this Fresh Strawberry Pie. I call it my WHAM BAM PIE CRUST. You can make it right in the pie pan you are making this pie in! Check it out. Just be sure to pre-bake it first before adding the strawberry pie filling.
WHAT YOU’LL NEED:
frozen pie crust, or MAKE YOUR OWN
water
sugar
cornstarch
strawberry jell-o
fresh strawberries
fresh strawberries
HOW TO MAKE SHONEY’S STRAWBERRY PIE:
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.)
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.
I like to put the sauce pan into my sink where I’ve made some ice water.
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.
Chill pie in the refrigerator for at least 2-3 hours before serving.
When ready to serve, dollop each slice with some whipped cream.
Enjoy!
Originally published: April 2012
Updated and republished: April 2019
SHONEY'S STRAWBERRY PIE
This Easy Shoney's Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream!
Print Pin RateServings: 6
Calories: 349kcal
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
- Prebake 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 completely.
- Wash and hull strawberries.
- Then cut them in half (or maybe smaller depending on how big your berries are).
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
- Whisk together 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 the heat and allow the glaze to cool.
- I like to put the sauce pan into my sink where I've made some ice water.
- 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 it 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.
- Chill pie in the refrigerator at least 2-3 hours before serving.
Video
Notes
When ready to serve, dollop each slice with some whipped cream.
Nutrition
Calories: 349kcal | Carbohydrates: 61g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 140mg | Potassium: 154mg | Fiber: 2g | Sugar: 37g | Vitamin A: 10IU | Vitamin C: 46.4mg | Calcium: 20mg | Iron: 1.2mg
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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.
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!!
Hey there! I nominated you for the Versatile Blogger Award. I adore your blog! Check it out:
http://kellisretrokitchenarts.wordpress.com/2012/04/25/versatile-blogger-award-thank-you/
I love that this pie is all about the strawberry. They really are the focus in this dish. It looks so good. I bet it didn't last long once that first piece was sliced.
Looks delicious, Brandie! I love strawberries!
I just got a whole packet of coupons from Driscoll's, $5 off per carton! This recipe has my name written ALLLL over it…..
Hugs, T
This looks super SUMMERY and delectable!
Oh my yum!! I love Strawberry pie.
Longing for strawberry picking! This looks delicious. Andi
That pie looks fantastic. I will be making this soon! Come visit us. We have some terrific things going on this week.
Delicious looking pie, Brandie!
Love the rich red color!
I just love a good strawberry pie! Just perfect with some whipped cream. Bring on Summer!
My mom used to make us strawberry pie every summer!!! Looks delicious!
Thanks, Brandie–this looks delicious. And Pretty! Can't wait to try it.
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.
This post totally brightened up my morning! It's pouring with rain here, dark and dreary. Oh these strawberries! Lovely…
I am so glad to be with you on the top 9. Your pie looks fabulous!
Congrats on your Top 9! Totally deserved!
Congratulations on your foodbuzz top 9, today!
Oh this pie is the stuff dreams are made of! Beautiful!
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….=)
that looks heavenly!
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!
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!
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!
All of your recipes/food look amazing. I am going to try and work through all of them. 🙂
I make this pie with grapefruit & instead of using water I use the juice. It's delicious!
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!
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!
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!
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!!!!!!
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!!
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!
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
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!
Wow that sounds incredible
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!
I love strawberries, this looks so good. Love your web site. Thanks!
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!
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.
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. 🙂
Love hearing your tips from your own experience Amanda – thank you!
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.
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??
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!
I do this with mixed berries. strawberries, blueberries, blackberries, raspberries bananas nuts. we call it very berry pie
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!
Hi Shawna! I haven’t tried that so I can’t say 100% but I don’t see why you couldn’t! Please let me know if you try it. I am sure others would love to know as well 🙂
I made with sugar free jello and stevia instead of sugar. Turned out very good.
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!
I have made this recipe a bunch of times and I’m always so happy with results. It’s so yummy!
Yay! Thanks so much Mia!!
What would make this pie jell? Made the day before & when I got out of frigid to serve it was not set.
The Jell-o – which is gelatin 🙂
SORRY, IT SHOULD HAVE READ, IT NOT GEL. It was not firm, it was runny, & I don’t know why?
Maybe the Jell-o was out of date?
No I bought it the day before.
Thanks
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…
Followed your recipe to a T and it is PERFECT. Got rave reviews from every person I served it to.
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!
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!!
Fabulous! Tastes great and easy to make!
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.
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
This is the perfect recipe to use up a bunch of strawberries. I hope you enjoy!
Hi Brandi! I have a question and I couldn’t find where I could add my own comment, so my question is have you tried making this recipe with other fruits (like raspberries) and coordinating flavored jellos?
Sorry for the intrusion Carol and thank you Brandi!
Hi Donna! Yes! I’ve made it with blueberries and the berry blast jell-o and it turned out great. You can definitely play around with this one!
*Brandie* auto correct… Go figure! ????♀️
Wow! This is literally just a giant truffle! A slice of that is like eating an entire bag of truffles, and a strawberry. I’m not mad about it. Lol
Delicious – thank you!
That looks like a bit of heaven! I can’t wait for our local strawberries to come into season!
This is the one!
Sure to please Great eye candy! I use to work at Shoneys. FOND Rememberence. Can’t wait to make one. YUM.
I used to go to Shoney’s just for the strawberry pie! This recipe is a keeper. I was wondering though, my filling really thickened up quickly – it went from thinnish to beyond pourable before I realized it. I used it anyway because I didn’t have an extra box of jell-o. Do you think I let the glaze cool too long? I hope it congeals ok, since it was rather thick and I’m not sure it filled in between the berries. I’ll let you know. Thanks again.
Do I use a regular or deep dish pie crust for this?