One of the chain’s most iconic dishes, Shoney’s Strawberry Pie has been capping off the meals of hungry diners for decades. This copycat recipe recreates the sweet, intense fruit flavor and the smooth texture right in your home kitchen. Your taste buds will be delighted with each bite, ripe fresh strawberries, and a flaky pie crust will delight your friends and family. Enjoy one of the best homemade pies you can make.Â
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Fresh strawberry pie
In its prime in the late 1990s, Shoney’s seemed to be everywhere in the Southeast and was gradually expanding around the country. While some rough economic times have meant this homestyle chain isn’t nearly as common as it once was, one dish remains just as popular – Shoney’s classic Strawberry Pie.
Fortunately, it’s easy to recreate this mouthwateringly fresh and fruity dessert at home. If you lived in the Northeast, you may have enjoyed this famous strawberry dessert at the restaurant known as Big Boy. No matter where you had the pie, it was the same famous dessert.Â
What makes Shoney’s Strawberry Pie so good?
Shoney’s may offer other pies and desserts, but nothing has ever touched the Strawberry Pie in terms of popularity. While cakes and traditional pies can be found just about anywhere, Shoney’s Strawberry is relatively unique thanks to the strawberry glaze and fresh fruit filling in a flaky crust. Most copycat recipes get the strawberries wrong, Shoney’s did not use sliced strawberries, they used beautiful whole strawberries.
On top of the freshness of the strawberries, strawberry Jell-O ensures every bite is practically exploding with fruit flavor.
Why you’ll love this recipe
Who doesn’t love a straightforward but delicious pie? This easy strawberry pie recipe is made simply with easy-to-find everyday ingredients like strawberry jello, cornstarch, sugar, and fresh strawberries. You can use your favorite pie crust recipe, or you can opt for a store-bought, refrigerated pie crust instead.
It’s also a super convenient dessert, as it doesn’t even need to be warmed up to serve once it’s been made.
My favorite time of the year to make this pie is the spring, the strawberries are just starting to come in, and it doesn’t get better than those juicy, ripe fresh berries.
Strawberry pie with Jello is easy to make!
Did I mention this pie is super easy to make? A simple glaze made with strawberry Jello is poured over fresh strawberries piled in a pie crust.
Strawberry pie ingredients
Here’s what you’ll need to whip up this copycat Shoney’s strawberry pie recipe:
- 9-inch Deep Dish Pie Crust (9-inch diameter) – a frozen pie crust is most convenient and it comes with a pie pan
- Fresh Strawberries
- Strawberry Jello
- Sugar
- Cornstarch
- Water
- Whipped Cream for Serving
Other than strawberries and water, all are easily stashed away in the pantry and suitable for stocking up on if you’re a big fan of Shoney’s strawberry pie.
Ingredient substitutions
For those with celiac disease or gluten sensitivity, substitute a gluten-free pie crust for a traditional one. Vegetarians can also enjoy Shoney’s Strawberry Pie if they swap out regular Jell-O (which contains gelatin derived from animals) for vegetarian and vegan-friendly alternatives.
You can also use a shortbread or graham cracker crust but then it won’t be like the Shoney’s pie.
How to make strawberry pie
Unlike many pies, the only baking that occurs with this unique dessert comes at the very beginning, with your pre-made pie crust:
- Bake your pie crust as called for in the directions. Allow it to cool completely.
- Wash the strawberries, hull them, and then slice them in half or quarters.
- Combine the cornstarch, sugar, and water in a saucepan and heat. Once it begins to thicken, add the strawberry Jell-O.
- Add the strawberries to the pie crust in an even layer, and pour the strawberry jello pie filing mixture over them.
- Place the pie in the refrigerator for a few hours until the strawberry gelatin is fully set.
- Serve the pie chilled or at room temperature.
- Garnish with dollops of whipped cream.
Decorating the pie
After the pie sets up, some home cooks add even more style and flavor by topping the pie with a layer or dollop of Cool Whip or homemade whipped cream. The creaminess is an ideal contrast to the tart and sweet strawberries.
However, this is entirely up to you, and some prefer to leave the pie as-is to let the eye-popping red strawberry filling stand out.
What goes well with Shoney’s strawberry pie
Beyond the whipped cream mentioned above, Shoney’s strawberry pie goes great with other dessert items, too. Among the best and easiest is to add a scoop of ice cream for pie à la mode. Vanilla is the classic, but for an extra decadent touch, use chocolate to mimic the flavors of indulgent chocolate-covered strawberries.
Afterward, wash it all down with a cup of coffee or tea or a glass of milk for a diner-style dessert to remember.
How to store fresh strawberry pie
Before storing your strawberry pie, let it cool completely. This will prevent any accumulation of moisture from condensation, which can harm the texture of the crust. Cover the pie with foil or plastic wrap, or place it in an airtight container. Enjoy the pie within three to four days.
Freezing isn’t recommended, as the freeze/thaw process can lead to an unpleasant texture for both the Jello-O and strawberries.
If you love other Shoney’s desserts be sure to check out the Hot Fudge Cake. I know you will love that one too!
Love Strawberries? Check out these strawberry recipes
- Strawberry Banana Smoothie
- Strawberry Cream Cheese
- Strawberry Frappuccino
- Strawberry Romanoff
- Strawberry Water
- Wendy’s Strawberry Frosty
More of the best pie recipes
- Buttermilk Pie
- Easy Rhubarb Custard Pie
- Easy Old Fashioned Apple Pie Recipe
- Homemade Lemon Meringue Pie
- How to Make Kool-Aid Pie
- Mixed Fruit Pie Recipe
- Old Fashioned Coconut Cream Pie
Be sure to take a look at more of my easy pie recipes and the best copycat recipes.
Copycat Shoney’s Strawberry Pie
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 6 tablespoons strawberry Jello mix dry
- 1 pound fresh strawberries stems removed
- 1 9-inch deep-dish pie crust baked
- 8 ounces Cool Whip
Instructions
- Combine the water, sugar, and cornstarch in a medium-sized pot over medium heat. Cook, stirring occasionally, until the glaze is thick enough to coat the back of a spoon.
- Add the strawberry Jello mix to the glaze and stir to combine.
- Place the fresh strawberries into the baked pie crust and pour the strawberry glaze over the top. Chill for at least 2 hours.
- Top the pie with Cool Whip if desired.
Video
Notes
- Make the pie more like Shoney’s by piling the strawberries up very tall into the pie shell
- If you want you could use a graham cracker crustÂ
Heidi
I made 3 pies, one for the house, one for my husbands Uncle, and one for my neighbor (who I always like cooking/baking for), especially this time because her dad just had surgery for a kidney transplant, he received, so I wanted to make him a special summer time dessert and he just loves Strawberry Pie! My favorite part that I did, was I used a homemade grahm cracker crust, for all 3 pies. I baked the crust for just a little bit, till lightly browned, let it cool completely and made the Strawberry filling. Like others, it came out just a little on the thicker side. I wonder, if I could reduce the amount of jello? Or maybe I cooked it a little too long? Or maybe I didn’t let the jello mixture cool down long enough? However the flavor was on point and everyone enjoyed it!
Stephanie Manley
I would just leave the recipe as written. Perhaps cook it for a little less time than you did.
Sue steausser
Made this pie for the first time yesterday. It is delicious! A very easy recipe😊
Melissa Snellings
I made this with strawberries I picked today! It was delicious and set up perfectly! Topped it with cool whip.
Kim
My pie didn’t set up. What did I do wrong?
Stephanie Manley
If it was still liquid, the gel did not cook long enough to set. It takes a bit of time.
Becky Horowitz
I’ve made this multiple times now and it’s a family favorite!
Hana
In a little town in Tennessee, back in the 80’s, I spent a few of my high school years working at Shoney’s. I waited tables and on down time during our shifts we made the strawberry pies, so I know a little about these pies and what goes into making them! I am going to try this recipe this afternoon but I will change a few things.
At Shoney’s we would use grapefruit spoons to cull out the green stem, that’s how they got the strawberry to still appear so big a plump. Also that “strawberry glaze”…we called it strawberry goop, came in giant 5 gallon buckets and we would pull it out of the big walk in refrigerator to make the pies. So I will make this recipes “goop” and refrigerate it until it’s cool before I throw the pie together. Then that pie need to sit in a refrigerator at least a few hours until it’s nice and chilly throughout! We would make the pies around 2-3 for the dinner shift. Then the pies would be made again after dinner shift for the following days lunch shift.
Fun memories of a high school job working with some of my classmates! The pies were always so yummy! I hope this one holds up the memories!
Mike
Thank you Hana for that inside scoop on things. No one knows what really goes on like the ones that are actually doing the job.
Cheryl
Do you put the hot sauce on top of the strawberries or let it chill first.
Thank you. Excited to make.
Stephanie Manley
I would let it cool for a couple of minutes before pouring over the strawberries.
Betsy Oleksa
We put the pan in an ice bath to cool it down. If it’s too cool, it will be too think to get in between all the strawberries.
Ruth Baker
simple and delicious. Child and grands love it. Taking it to our neighborhood “bake-off” tomorrow morning. thank you for making this a user friendly recipe. Ruth Baker, Charlotte, NC
Sue
This was fabulous. Big hit with everyone. I put this with my favorite recipes. Thank you!
Stephanie Manley
Awww thanks Sue!
Stacylou
Perfect recipe thank you my pie turned out perfect! I will use this recipe from now on . Super easy for a wonderful pie. I may try to reduce the sugars as well next time to half a cup but so far it’s great!
Stacey
Can you make a day ahead and leave in fridge? Thanks!
Stephanie Manley
The crust may soften a bit, you could do it, but the pie would not be served at it’s prime.
Erin Boyett
Brush pie crust with egg white before baking will help it stay crisp. I make ahead all the time!
Antonia
My whole family loved this pie. The six of us ate it in one sitting!
Chris
Hey! I love Shoney’s Strawberry Pie and I haven’t had it in such a long time! HELP! My pie filling jelled too much as it cooled in refrigerator. Do you think I cooked it too long on stove? It had a good flavor, but filling was chewy and thick. Thank you!
Stephanie
I am sorry this got way too thick, I don’t know if cooling it in the fridge did it or not. You may have cooked it for too long. I cook it until the sauce turns clearish, and I pull it off immediately.
Dee
I remember Shoneys Strawberry pies had a more gooey-like filling, rather the Jello-like texture.
I bought one every week, where my wife was pregnant. lol
Linda Nelson
Is there a way to reduce the sugars without sacrificing the taste? Use less than one cup? Sugar-free jello? Erythritol? I want to make it for my father, who won’t eat cane sugar.
Stephanie
I haven’t tried reducing the sugar. I think the sugar may be needed for the structure.
Denise
I’m prediabetic. I reduced the sugar to 1/3 to 1/2 cup and the pie was fine.
Linda
I used Meijer ZERO sugar substitute , worked perfectly !! Yummy !!
Linda
Also sugar fee jello !!
Mary Ellen O'Shields
It will be even better if you use wild strawberry jello.
Stephanie
I bet so!
Dede
Looks yum I remember getting this….Loved it
Charlotte
I made this pie and totally loved it. It is the same pie I had at Shoney’s. It is beautiful to look at and so delicious. It set up perfectly in 2 hours. Thank you for sharing the recipe.
Chris Purcell
I experiment on my family all the time. Sometimes it’s diamonds, sometimes it’s stone. THIS WAS A DIAMOND!!!!! This was my second recipe. Was not impressed with the first. Didn’t think I’d try again, but, who doesn’t love Shoney’s Strawberrry Pie, so this got my attention. Family told me to be sure I saved the recipe. So easy and SO good.
AnnaD
I’m gonna make one (or 2!!) of these for Mother’s Day weekend!! How many pieces is the pie sliced into for the nutritional value that is listed? I assume 6 but wanted to be sure.
Stephanie
I did the calories for 8 slices of pie. I hope that helps.