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shoney's strawberry pie recipe

Shoney's Strawberry Pie

The ultimate copycat recipe for the famous Shoney's strawberry pie! Fresh, whole strawberries are piled into a flaky crust and smothered in a signature sweet red glaze.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American, Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pie crust, baked and completely cooled
  • 1 1/2 pounds fresh strawberries hulled (leave whole if medium, halve only if very large)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 small box 3 ounces strawberry flavored gelatin (like Jell-O)
  • Whipped cream for serving

Equipment

  • Standard 9-inch pie dish
  • Medium saucepan
  • Wire whisk
  • Silicone spatula

Method
 

  1. Prep the Crust: Ensure your 9-inch pie crust is fully baked and cooled to room temperature before you begin.
  2. Arrange the Berries: Place the washed and hulled whole strawberries into the cooled pie crust. Point the tips upward for that classic restaurant look. Pack them in tightly so the crust is completely filled.
  3. Mix the Glaze Base: In a medium saucepan, whisk together the granulated sugar and the cornstarch. Gradually whisk in the water until the mixture is smooth and no lumps remain.
  4. Cook the Glaze: Place the saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Let it boil for 1 to 2 minutes until it becomes thick and clear.
  5. Add the Gelatin: Remove the saucepan from the heat. Immediately stir in the dry strawberry gelatin powder. Whisk vigorously until the gelatin is completely dissolved and the mixture is a vibrant, clear red.
  6. Cool Slightly: Let the glaze sit for about 10 to 15 minutes to cool slightly. It should still be pourable but not boiling hot, as you do not want to cook the fresh berries.
  7. Pour and Coat: Slowly pour the red glaze over the strawberries in the pie crust, making sure to coat every berry evenly and filling in all the gaps between the fruit.
  8. Chill to Set: Place the pie in the refrigerator and chill for at least 4 hours, or until the glaze is completely firm and set.
  9. Serve: Slice into wedges and serve with a generous dollop of whipped cream on top of each slice.

Notes

Berry Selection: For the most authentic look, try to select strawberries that are similar in size. Leaving them whole is the secret to that iconic high-profile appearance Shoney’s is known for.
Preventing Soggy Crust: To ensure your crust stays crisp, you can brush the inside of the baked crust with a very thin layer of melted white chocolate or a beaten egg white and bake for 2 minutes before adding the berries. This creates a moisture barrier.
Gelatin Tips: Do not use sugar-free gelatin for this recipe, as it will not provide the same glossy sheen or structural set as the standard version.