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 RatePrep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 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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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
Could you leave it over night in the refrigerator?
That looks like a bit of heaven! I can’t wait for our local strawberries to come into season!
This is the one!