Craving a fresh strawberry pie that screams summer and nostalgia? This copycat Shoney’s Strawberry Pie recipe is your ticket to strawberry dessert heaven!
Bursting with fresh, juicy strawberries, a homemade buttery, flaky crust, and that iconic glossy glaze, this glazed strawberry pie recipe brings the Southern restaurant classic to your kitchen.
Whether you’re a home cook in North Carolina or anywhere in the U.S., this strawberry icebox pie—beloved at Shoney’s family-friendly eateries—is perfect for strawberry season, summer, or whenever your taste buds crave something unforgettable.
Top it with homemade whipped cream or a scoop of vanilla ice cream, and you’ve got a crowd-pleaser that rivals the original.
It will likely become one of your favorite Strawberry Desserts or, dare I say, one of the best Pie Recipes or Dessert Recipes you have tasted. If you loved my Strawberry Blueberry Pie, Strawberry Crumb Bars, or my No Bake Strawberry Jello Lasagna, you will love this classic strawberry pie, even more than the iconic Luby’s strawberry pie recipe.
Ready to dive into this delicious recipe with simple ingredients? Let’s get started! #ShoneysStrawberryPie
Table of Contents
- Why This Shoney’s Strawberry Pie Recipe Rocks
- Ingredients and Substitutions
- How To Make Copycat Shoney’s Strawberry Pie
- What to Serve With Shoney’s Strawberry Pie
- Pro Tips for the Best Shoney’s Strawberry Pie
- Recipe
- Why Shoney’s Strawberry Pie is Legendary
- How To Store Leftover Strawberry Pie
- Bake This Shoney’s Strawberry Pie Today! 🍓
- More Strawberry Dessert Recipes
- Reviews
Why This Shoney’s Strawberry Pie Recipe Rocks
Imagine ripe strawberries cradled in a golden, flaky crust, shimmering under a strawberry Jello glaze that’s pure magic.
This isn’t just a pie—it’s a nostalgic nod to Shoney’s, the great American eatery led by CEO David Davoudpour.
Known for its casual dining vibe and desserts like this whole strawberry pie to go, Shoney’s has been a family dining staple for decades.
With this recipe, you’ll recreate that legacy at home—no restaurant visit required! It’s easy, fun, and delivers that premiere family dining experience you’ll adore. #StrawberryDesserts
Ingredients and Substitutions
Here’s what makes this pie sing—and why each ingredient matters:
For the Flaky Pie Crust:
- 1 1/4 cups all-purpose flour: The foundation of a tender, flaky crust. Use unbleached for a slightly nuttier flavor if you like.
- 1/2 teaspoon salt: Enhances the crust’s flavor, balancing the sweet filling. No substitution is needed—salt is key!
- 1/3 cup shortening, chilled: Provides flakiness by creating airy layers. Swap in lard if you’re feeling old-school, but keep it cold.
- 4 tablespoons unsalted butter, cold and cubed: Adds rich, buttery depth. Salted butter works in a pinch, but reduce the added salt slightly.
- 1/4 cup ice-cold water: Binds the dough without warming the fats, ensuring crispness. No subs here—cold is critical!
Why It Matters: A homemade crust beats a store-bought crust for authenticity, but a frozen pie crust (pre-baked) works if you’re short on time—skip graham cracker crusts; this pie demands that classic flaky vibe.
For the Strawberry Filling:
- 1 cup granulated sugar: This sweetens the glaze and complements the berries. For a lighter version, try 3/4 cup of a sugar-free alternative like erythritol (like Swerve) or a natural sweetener like monk fruit (adjust to taste).
- 1 cup water: Forms the glaze base. No swaps needed—water keeps it neutral and lets the strawberry flavor shine.
- 3 tablespoons cornstarch: Thickens the glaze to that signature Shoney’s gooeyness. Arrowroot powder can be substituted in a pinch, but cornstarch is traditional.
- 8 tablespoons (one small box) Strawberry Jello: The secret to that glossy, vibrant glaze is the strawberry gelatin. It’s gelatin-based, so for vegetarians, use a vegan gelatin alternative (adjust the setting time as needed).
- 1 pound fresh strawberries: The star! Use ripe, firm berries—frozen ones release too much liquid, making the pie runny. Use whole strawberries for Shoney’s style but also include sliced strawberries to fill in the gaps and garnish the edges of the pie.
- Homemade whipped cream (optional): A creamy finish. Store-bought Cool Whip works, but fresh whipped cream (heavy cream, sugar, and vanilla) elevates it.
Why It Matters: Fresh strawberries and Jello are non-negotiable for that authentic Shoney’s taste—substitutions can tweak the vibe but keep the spirit intact. #SimpleIngredients
How To Make Copycat Shoney’s Strawberry Pie
Step 1: Craft the Flaky Pie Crust 🥧
A pre-baked crust is your foundation—here’s how to ace it:
- Pulse It: In a food processor, combine flour, salt, shortening, and cold butter. Pulse 3-4 times until it’s sandy. (By hand: Whisk flour and salt in a bowl, then cut in fats with a pastry cutter until crumbly.)
- Hydrate: Add ice-cold water, 1 tablespoon at a time, mixing just until the dough holds. Avoid overmixing—keep those fats cold!
Chill: Shape into a ball, wrap in plastic, and chill for 30 minutes. Cold dough = flaky layers.
Rock and Roll (Actually just roll):
- Preheat the oven to 375°F.
- Roll out the dough on a floured surface,
- Press the dough into a 9-inch pie pan and, using your fingers, flute the edges.
- Line with parchment, add pie weights (or dried beans),
- Bake 15 minutes. Remove weights, bake 10 more minutes until light golden, then cool completely.
- Pro Tip: Blind baking prevents a soggy bottom—crucial for this juicy filling!
Step 2: Make the Strawberry Glaze 🍓
This glaze is Shoney’s magic touch:
Thicken It: In a medium saucepan, whisk sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until thick and clear (5-7 minutes).
Jello Magic: Remove from heat and stir in strawberry Jello until dissolved. For a twist, add 1 teaspoon lemon juice to brighten the flavor. Cool slightly—warm, not hot. Pro Tip: Smooth, lump-free glaze is a must—whisk well!
Berry Prep: Arrange fresh strawberries (whole or sliced) in the cooled crust, filling every nook for that iconic look.
Step 3: Assemble & Chill ❄️
Pour Mixture: Gently pour the warm glaze over the strawberries, coating them evenly.
Set It: Cover with plastic wrap or place in an airtight container and refrigerate 3-4 hours until firm.
Step 4: Garnish It
Garnish the pie with dollops of whipped cream around the edges, or allow guests to add whipped topping on each slice.
What to Serve With Shoney’s Strawberry Pie
To serve, top each slice of strawberry pie with a generous dollop of whipped cream or a scoop of vanilla ice cream, and enjoy the flavor explosion.
Another option is to sprinkle a little lemon zest on top or more sliced strawberries. This pie’s ready to steal the show! #ShoneysRestaurant
Pro Tips for the Best Shoney’s Strawberry Pie
- Strawberry Pick: Opt for ripe, fresh strawberries—frozen ones make it watery.
- Cutting the Strawberries – For a pretty presentation, slice off the tops and turn the strawberries upside down on the crust. Fill in any holes with some sliced strawberries. If you prefer a sliced look, slice the strawberries and layer over the crust.
- Dissolve the Jello Completely – Make sure to stir the strawberry Jello into the hot cornstarch mixture until fully dissolved for a smooth, even filling.
- Crust Love: Keep ingredients cold and don’t skip chilling for the flakiest results.
- Blind Bake the Crust – Pre-baking the crust is essential to avoid a soggy bottom. Use pie weights or dried beans to keep the crust from puffing up.
- Glaze Game: Cool the glaze slightly before pouring to preserve the berry texture.
- Topping Time: Fresh whipped cream beats all—add a cream cheese twist for extra richness!
- Plan Ahead: Chill 3-4 hours (or overnight) for clean, picture-perfect slices.
Recipe
Copycat Shoney’s Strawberry Pie Recipe
Equipment
- 1 Pie Weights
Ingredients
Crust:
- 1 1/4 all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening chilled
- 4 tablespoons unsalted butter cold and cubed
- 1/4 cup ice cold water
Filling:
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons cornstarch
- 8 tablespoons strawberry jello
- 1 pound strawberries more if needed
- Whipping cream optional
Instructions
Prepare the Crust:
- Add the flour, salt, shortening and butter to a food processor and pulse 3 to 4 times until the mixture resembles sand. Do not process more than a few seconds. The butter and shortening need to stay very cold.
- Or you can do this by hand: In a large mixing bowl, whisk together the flour and salt. Cut in the shortening and cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, a little at a time, mixing until the dough holds together.
- Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan.
- Transfer the dough to the pie pan, trim the edges, and flute as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes, or until golden brown. Let cool completely.
Prepare the Filling:
- In a medium saucepan, whisk together the sugar, water, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
- Remove from heat and whisk in the strawberry jello until fully dissolved. Let the mixture cool slightly.
Assemble the Pie:
- Arrange the fresh strawberries in the cooled pie crust. If needed, slice larger strawberries for an even layer.
- Pour the lightly cooled gelatin mixture over the strawberries, ensuring they are well coated.
- Refrigerate the pie for at least 3-4 hours, or until the filling is fully set.
Serve:
- You can pipe some cool whip around the edge of the pie for a pretty presentation. Or, Slice and serve chilled with a dollop of whipped cream if desired. Enjoy!
Video
Notes
Nutrition
Why Shoney’s Strawberry Pie is Legendary
From its Southern roots to your table, Shoney’s strawberry pie is a casual dining icon. Under David Davoudpour’s leadership, this family dining chain has earned accolades for menu variety and desserts like this. It’s a taste of Americana, and now you can bring that vibe home with this faithful copycat. #ClassicStrawberryPie
How To Store Leftover Strawberry Pie
Store any leftover pie in an airtight container in the fridge for up to 3 days—the crust may soften, but it’s still delicious. Freezing isn’t ideal; fresh berries lose their charm when thawed. #HomeCooks
Bake This Shoney’s Strawberry Pie Today! 🍓
This recipe is your go-to for strawberry desserts that wow. With a flaky homemade crust, vibrant fresh filling, and a nod to Shoney’s Big Boy diner days, it’s a keeper. Grab your ingredients, channel your inner home cook, and make it a hit. Share it with friends, wave the flag of flavor, and enjoy! Drop a comment if you try it—I’d love to hear! #StrawberrySeason
More Strawberry Dessert Recipes
- Strawberry Lemonade Cupcakes – These sweet and tangy Strawberry Lemonade Cupcakes are simply beautiful and scrumptious!
- Strawberry Upside Down Cake – Strawberry Upside Down Cake is a sweet strawberry dessert made with fresh strawberries and a light yellow cake from scratch!
- Strawberry Dump Cake – Strawberry Dump Cake is the easiest 3-ingredient dessert you will ever make.
- Mosaic Jello – Bright, colorful Jello gelatin dessert made to look like a mosaic stained glass cathedral window.
- Strawberry Cheesecake Salad – A no-bake strawberry dessert with fresh strawberries and creamy cream cheese in a bowl
#ShoneysStrawberryPie #FreshStrawberries #PieLovers #CopycatRecipe #DessertGoals
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