What makes Shoney's Strawberry Pie so good?

The balance is what sets this copycat recipe apart. It uses a cooked glaze with cornstarch and strawberry gelatin, not just dissolved Jell-O. This creates a sliceable, tender filling that holds whole berries without becoming rubbery. The fresh strawberries stay juicy, and the sweet, glossy glaze perfectly mimics the original restaurant texture.

Can I use frozen strawberries?

No, frozen strawberries are not recommended. They release too much water as they thaw, which will make the glaze runny and prevent the pie from setting properly. Always use fresh, whole strawberries for the best texture.

How long does this pie last in the fridge?

This pie is best enjoyed within 2-3 days. Store it covered in the refrigerator. The crust may soften slightly after the first day, but the filling will remain set.

Can I use sugar-free gelatin?

Yes, you can use sugar-free strawberry gelatin. The flavor and set may be slightly different, but it will still work. The glaze might be a bit less sweet, so you could add an extra tablespoon of sugar if desired.

Shoneys Strawberry Pie Recipe: Easy 15-Minute Prep No-Bake Dessert

Description

This Shoney’s strawberry pie recipe is an easy, no-bake dessert that uses fresh strawberries and a homemade strawberry gelatin glaze. It captures the nostalgic flavor of the restaurant classic with just 25 minutes of hands-on prep.

Ingredients

Scale

For the pie crust:

1 (9-inch) deep-dish pie crust, baked and cooled

For the filling:

4 cups (about 600g) fresh strawberries, hulled

For the glaze:

1 cup (200g) granulated sugar

3 tablespoons cornstarch

1 cup (240ml) water

1 (3-ounce) package strawberry gelatin (Jell-O)

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Instructions

1. Preheat oven to 350°F (175°C). Bake the pie crust according to package directions, about 22-25 minutes, until golden. Let cool completely.

2. Arrange the whole, hulled strawberries evenly in the cooled crust, pointed ends up.

3. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the water.

4. Cook over medium heat, stirring constantly, until the mixture comes to a low boil and thickens, about 5-7 minutes.

5. Remove from heat and immediately whisk in the strawberry gelatin until fully dissolved. Let the glaze cool for 15-20 minutes.

6. Slowly pour the slightly cooled glaze over the strawberries, ensuring it fills gaps. Gently tap the pan on the counter.

7. Refrigerate the pie for at least 3 hours, or until the filling is completely set and sliceable. Serve chilled.

Notes

Store in the refrigerator for up to 3 days. Do not freeze — texture will change.

For a truly no-bake option, use a pre-made graham cracker crust.

Let the cooked glaze cool slightly before pouring to prevent watery filling.

Use a thin metal pie server, dipped in hot water, for clean slices.

Prep Time: 15 min
Rest Time: 3 hours
Cook Time: 10 min
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 38 g
Sodium: 85 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg