This Easy Shoney’s Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream! #strawberrypie #bestpierecipe

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Strawberry Pie

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This copycat Shoney’s Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries, whipped cream!

Author: Chef Sally

Ingredients

Scale

1 (9-inch) frozen pie crust (or make your own)
1 cup water
1 cup white granulated sugar
3 Tablespoons cornstarch
¼ cup strawberry gelatin powder (Jell-O)
1 pint fresh strawberries (tops removed and sliced into quarters)

Instructions

Prebake 1 (9-inch) frozen pie crust according to directions on package (making sure to prick the crust with a fork so it doesn't puff up too much while baking). Cool to room temperature
In a sauce pan, over medium-high heat, add 1 cup water, 1 cup white granulated sugar, 3 Tablespoons cornstarch and 1/4 cup strawberry gelatin powder. 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. Tip: I like to put the sauce pan into my sink where I've made some ice water.
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 should be thickened but still pourable.
Add 1 pint fresh strawberries (tops removed and sliced into quarters) to the baked and cooled pie crust.
Pour strawberry glaze over berries. Making sure to get it in between the nooks and crannies of the berries as best you can.
Chill pie in the refrigerator at least 2-3 hours before slicing and serving. Top with a dollop of whipped cream.

Notes

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.