Shoney's Strawberry Pie Recipe
This copycat Shoney's strawberry pie goes together in no time! Big, juicy strawberries are piled in a flaky baked crust (use homemade or store bought to save time!) and covered in a thick strawberry glaze that's made super easy with Jello.
Servings 8
Calories 242kcal
Equipment
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.
- Remove from heat and let cool completely.
- Pour carefully over the berries in the pie crust.
- Refrigerate pie, covered, at least 4 hours or overnight.
Video
Notes
Storage:
Cover leftover strawberry pie with plastic wrap or put in a pie container that has an airtight seal. Refrigerate for up to 4 days.
This pie does not freeze well.
Tips:
- 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.
- 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.
Nutrition
Calories: 242kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg
