If you remember Shoney's or Big Boy's desserts you'll love this easy copycat recipe! No-bake pie goes together fast and is welcome at every festivity from Mother's Day through Labor Day!
Strawberry Rhubarb pie is another favorite summer dessert - be sure to check it out!
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❤️ Why you'll love this recipe
Just 10 minutes of prep time and a few hours in the refrigerator gives you a dessert worthy of any potluck or church supper.
This simple, no bake, strawberry pie is just how I remember it from Shoney's Big Boy. Giant, ripe berries, sweet Jello glaze, and a buttery crust that created a shower of flakes with every bite.
🧾 Ingredients
- You can use raspberries instead of strawberries and raspberry Jello instead of strawberry.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Stem and slice fresh strawberries.
- Place berries in the baked pie shell. Set aside.
- Mix the sugar, cornstarch, and water in a heavy saucepan.
- Bring to a boil, stirring occasionally.
- Cook until thick and clear.
- You can leave a "track" on the back of a spoon with your finger when it's thick enough.
- Remove from heat and stir in the gelatin until all the crystals are dissolved.
- Pour carefully over the berries in the pie crust.
- Refrigerate pie, covered, at least 4 hours or overnight.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- small saucepan
- measuring cups and spoons
- pie pan (if you're not using a frozen pie crust)
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
💭 Tips
Expert Tip: You can tell that the Jello is fully dissolved by putting some in a spoon, dipping your finger in and rubbing the glaze between your fingers. If you don't feel any crystals then you're good to go.
- Adding a few drops of red food color will give you a deeper red color.
- You can make raspberry pie with this recipe by substituting raspberries and raspberry jello for the strawberry.
- Some people leave the berries whole and put them in the crust with the pointy end up. This makes it hard to eat, in my opinion, but you can try it and see if you like it that way.
- When the glaze is fully cooked it will be clear, thick, and will leave a track on the back of a spoon when you run your finger through it.
- To make this a truly no bake strawberry pie use a shortbread or graham cracker crust!
- Save time by using a store-bought, refrigerated pie crust.
- Serve with a big spoonful of whipped cream on top!
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
You can! It will even help the pie set up faster. If you use frozen berries stir them into the Jello glaze before putting them in the crust, then just pour the whole thing in the crust.
Nope. The gelatin breaks down and it's a mess when it thaws.
Store any leftovers, covered in plastic wrap, in the refrigerator for up to 4 days.
If you'd like to make a homemade whipped cream that won't break down to top this with give my copycat Cool Whip a try! It's got the flavor and texture of whipped cream but will last a couple of days in the refrigerator without getting watery!
Related recipes
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If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Shoney's Strawberry Pie Recipe
Equipment Needed
Ingredients
- 2 cups strawberries, washed, hulled, and sliced
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1 ¼ cup water
- 3 ounce box strawberry gelatin
- 1 9-inch pie crust, store bought or homemade
Instructions
- Blind bake the crust with pie weights or according to instructions (usually 350F for 15 - 20 minutes).
- Let cool.
- Place berries in the pie crust. Set aside.
- Mix the sugar, cornstarch, and water in a heavy saucepan. Stir until all the cornstarch is dissolved.
- Bring to a boil, stirring occasionally.
- Cook until thick and clear.
- Remove from heat and stir in the gelatin until all the crystals are dissolved.
- Pour carefully over the berries in the pie crust.
- Refrigerate pie, covered, at least 4 hours or overnight.
Notes
- Adding a few drops of red food color will give you a deeper red color.
- You can tell that the Jello is fully dissolved by putting some in a spoon, dipping your finger in and rubbing the glaze between your fingers. If you don't feel any crystals then you're good to go.
- You can make raspberry pie with this recipe by substituting raspberries and raspberry jello for the strawberry.
- Some people leave the berries whole and put them in the crust with the pointy end up. This makes it hard to eat, in my opinion, but you can try it and see if you like it that way.
- Serve with a big spoonful of whipped cream on top!
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published Feb 15, 2017. Last updated August June 2, 2021 for better readability and instructions.
Kim k
I’m not known for my ability to cook or bake. But this pie turned out fabulous!! Usually my husband will say something is “okay”. This got a “Really good!”. If I can do this justice - anyone can!!
Kat
Just made this pie yesterday’ it wasn’t like the Restaurant one, but came in as a close second!
Angela Downs
I loved this recipe!! It was amazing. Easy to fix and my family loved it. Thank you for the recipe, I will br using it again very soon!!
Patsy
Marye I Love everything about your website, so many good recipes and helpful information concerning each and every one of them.....Keep up the good work young Lady, I’m enjoying every minute of it, very helpful..
Marye
Awww Patsy- you're sweet! Thank you!
Suzanne
I would only use strawberry jello made from real organic grass fed gelatin and fresh/frozen organic strawberries, never the junk in the box. How could I change the recipe to accommodate this change?
Marye
You would need to find a gelatin that fits your diet preferences. I can't help you with that. We only eat junk.
Stephanie Manley
Your strawberry pie looks amazing. I love a good strawberry pie. I will have to give your recipe a try soon!
Marye Audet
Thank you! I hope you like it Stephanie!