I know I’ve brought you an awful lot of sweets lately and some of you may be wondering where my family puts all of these desserts! I can answer that question simply enough, we put them elsewhere! Usually, when I make a dessert, we’ll take out two pieces of it. The prettiest gets photographed and then eaten by the male parental unit and the second one gets halved by the kiddies. After that, everyone knows Mama has more desserts to make within a few days so we give the rest away to neighbors, school staff, friends, or family.
I generally try to make something sweet on Saturday or Sunday because Sunday night a group of moms meets at our local Starbucks and this presents a GREAT opportunity to pawn off goodies! The remainder of this strawberry pie will be accompanying me tonight :).
I go through phases in my posting. Sometimes I get on a casserole or main dish kick, sometimes I get on a roll with sweets. I’ve found that I’m happiest when I just allow myself to post whatever I’m in the mood to write about as this helps me to keep having fun with things rather than get burned out. Seeing as how this is going to be an incredibly busy week (meetings at school, dentist and doctor appointments with two kids, deadlines, etc) I was really just in the mood to post this pretty pie – so here ya go!
If any of you have ever had the strawberry pie at Shoney’s or Big Boy restaurants, this is likely looking pretty darn familiar. As well it should because it is very similar to that pie – only better. Using my quick and easy mix in the pan pie crust, you can throw together this gorgemous pie quick as a wink! This would be a beautiful dessert on any table – especially at family gatherings such as Easter, reunions, Mother’s day, or cook outs!
MY LATEST VIDEOSYou’ll need: Fresh strawberries, strawberry gelatin powder, cornstarch, and sugar.
You’ll also need a cooked and cooled crust. You can purchase one ready made or make my mix in the pan pie crust, which is what I did. It works out wonderfully with this pie! I wanted a bit thicker crust so I made a recipe and a half and then had room to play with it a bit at the top edges and make it prettier 🙂
Note: Do NOT use sugar free gelatin for this. I accidentally placed the wrong box in the pic. The measurements call for 3 T of gelatin powder and sugar free, having so much less volume than regular, would not allow you to measure this properly.
Rinse your strawberries and cut the tops off. Also remove any bottoms that are on the un-pretty side :).
Slice each strawberry in half.
In a small bowl, place your sugar and strawberry gelatin mix.
Add cornstarch in heaping tablespoonfuls. This is a heaping tablespoon 🙂
Stir all of that up!
Place water in a sauce pot.
You saucey little thang, you!
Add dry mixture.
Cook on medium to medium high heat, stirring constantly to prevent scorching…
Until it begins to look translucent like this actually does if you were seeing it in person rather than through the lens of my camera in my dimly lit dungeon of a kitchen with the 5′ x 8′ food floorspace. ~smiles sweetly~
The man who built this house had a keen eye for miniatures.
I think he was just trying to show this off when he made the kitchen :).
Remove this from the heat and allow to cool to room temp. If you want to do this quicker, you can always fill a bowl with ice water and dip the bottom of your sauce pan down in it while you stir. The fridge works as well.
Layer your halved strawberries in the pie crust. Again, this is my homemade mix in the pan pie crust and its easy as…well, easy as pie, of course.
Yes, I’m corny sometimes but in this day and age, corny can be refreshing. Don’t you think?
This picture was just too beautiful to leave out.
I took the filled pie outside and had a nice picture of my strawberries laying in the sun.
When your liquid has cooled, pour over the strawberries, making sure to cover them all.
I couldn’t leave out this photo, either. Isn’t this a beautiful pie?
I was going to make homemade whipped cream but I ended up with a humdinger of a coupon for canned whipped cream and that stuff is SO MUCH fun to play with that I just couldn’t resist! Dollop, squirt, or scoop whipped cream on top and DIVE IN!!
Fresh Strawberry Pie Ingredients - 1 C sugar
- 1 C Water
- 3 T strawberry gelatin mix
- 1 Pint Fresh Strawberries
- 3 Heaping Tablespoons Cornstarch
- 1 pie crust, cooked and cooled (The recipe for my crust may be found here.I made a recipe and a half for a bit thicker crust)
Instructions - Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece 🙂
- 1 C sugar
- 1 C Water
- 3 T strawberry gelatin mix
- 1 Pint Fresh Strawberries
- 3 Heaping Tablespoons Cornstarch
- 1 pie crust, cooked and cooled (The recipe for my crust may be found here.I made a recipe and a half for a bit thicker crust)
- Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece 🙂
I make this pie during the summer when I pick strawberries from my garden. This is always a family favorite. I use the pre-made graham cracker pie shells or the shortbread shells found in the baking aisle of the grocery store. I find this easier on hot summer nights rather than use the oven.
Oh yummy! FRESH from the garden strawberries. I bet that makes it even better. My mouth is watering.
Thank you!! I always wanted to know how to make this!! All these years I was buying these pies and this is so darn easy!! Thanks again!!! 🙂
Christy, I have an idea for the strawberry pie that I always use, take a few of really ripe strawberries and put in the hot glaze when cooking it. It will be more flavorful. And another thing, after you bake the pie crust spread 3 ozs of softened cream cheese on the crust before putting the strawberries in. It will help the crust not get soggy and will be much more delicious. I’ve made it this way for years..
Thank you for sharing your ideas Mary!
Hi Christy. I am so excited to find your site! I’m looking forward to making several of your recipes for summer cookouts! One question for you…do you have any recipes for digital pressure cookers to share? Thanks for all the wonderful recipes!
Good Morning Christy! Won’t you share your “homemade mix in the pan pie crust” recipe with us? : )
Go back up in Christy’s post where she referred to the pie crust and click on the blue words. It will come up there. Store-bought crust for me but enjoy your pie either way!
I don’t see the pie crust recipe.
Go back up in Christy’s post where she referred to the pie crust and click on the blue words. I will come up there. Bought crust for me though – have fun and enjoy!
I should have typed “It will come up there.” I won’t be coming but hey, if you invite me for pie, maybe I can? ;0
Every time I see that post it sure makes me smile & think of you Christy!! I pretty much quit using artificial sweeteners altogether these days, but I was sure happy to pass those boxes along to you. By the way that’s one of the posts that I moved over to Deep South Dish so it’s a broken link here on your post now. Here’s the corrected link, just in case anybody wants to see the whole story: http://www.deepsouthdish.com/2009/04/lime-icebox-pie-with-pretzel-crust.html 🙂
This is THE best recipe for strawberry pie, I have used it for years and my children still as me when I am making a strawberry pie. Easy and delicious, I always heard this was the recipe from the Jerry’s restaurants from long ago.
Strawberries on my mind…………have your MaMa’s and mine FAVORITE fresh strawberry cake in the oven !
I started following your blog a little over a year ago and love your recipes. I’ve made this fresh strawberry pie numerous times this summer using your mix in the pan pie crust recipe. I had never had success making pie crust before this. I used the pie crust for a coconut cream pie too.
I also enjoy your family stories. Wish I had family nearby. My family is scattered across the country.
Tuesday I told some friends that I was going to make Strawberry Pie for dinner on the grounds Sunday and here you posted this on Wednesday! I made some slight varations to this, I used a graham cracker crust and added a layer of whipped cream cheese. Yum! Is it Sunday yet? 🙂
You made this pie for a picnic? Do graham cracker crusts taste odd?
Whoa – great minds think alike – can we say “Shoney’s”. Strawberries are wonderful this year and my receipe makes two pies. I shared the other with a friend who has been working long hours.
Thankyou!!
The base was incredible!! I had a couple of complications along the way but it was still good!!
I couldn’t get strawberry gelatin so I had to use regular stuff, and when I made the gelatin mix the colour was brown so I went back to get some red food dye which worked a treat and then at home the mix had set!!
Not knowing what to do I reheated it and then added some sugar- my strawberries were a bit tart/ old so they weren’t the best but that was ok too.
I was wondering, is there anything else you could suggest to replace the gelatin?
I’m a little freaked out by that stuff,
Sincerely yours, strawberry fan.
Can you just get strawberry jello, there are store brands of jello too. Regular gelatin (knox being the most common, does have a little weird color to it).
Oh my goodness this looks good! I just stumbled on your site and I am hooked! I am going to make your one pan crust with this pie but am wondering how long to cook the crust since I will fill it with the fruit and not bake it again.
Thanks!!!
I was disappointed. My glaze never became translucent and thckened up quickly so I couldn’t cook longer to try to make translucent. Also, of course with gelatin in the glaze once it “set up in the fridge it was gelatinous…which I wanted to to stay more liquid-ish like the Shoney’s glaze is. I won’t be making this one again. I have another recipe I’ll rely on.
🙁
Don’t give up, it;s worth trying again. Sounds like you got just a tad too much corn starch. Don’t heap the spoon as big the next time. This is too good to give up on now.
So easy and yummy. Thank u for another keeper.
I am so glad to hear that you liked it Amy!!!
I can’t believe places don’t sell Lemon-Lime Kool-Aid. I wouldn’t know it was summer if I didn’t have a bunch of it in my fridge from April – October. I thought it was a food group. Then again, I’ve been in Texas most of my life, and my food groups are Mexican food, BBQ, Whataburger, Blue Bell, tequila and Lime Kool-Aid.
I was so broke once that I used Lemon-Lime Kool-Aid to make Margaritas. I combined the sugar and mix like usual, but used half lemon juice and half grapefruit juice instead of water (it’s what I had–this was Make Do Margaritas). Added tequila, and whatever cheap orange liqueur I had on hand. By the end of the pitcher, I didn’t care that it was made with Kool-Aid. Or about being broke. Or anything.
I made this recipe using only teaspoons of gellaton as tablespoon was spelled out for cornstarch so I wrongly assumed T was for teaspoon -needless to say, it did not work, so disappointing!
I love this recipe! I’ve made a couple of changes, depending on what I have at the time: sometimes I will spread melted chocolate over the baked pie crust, let it cool in the fridge, then spread softened cream cheese over that before adding berries and glaze.
On the rare occasion that the entire pie isn’t consumed when first served, either or both of these acts as barriers against the soggy bottom crust.
Jennifer, I made the same mistake early in my cooking. I learned that ‘T’ ot ‘Tblsp’. is a universal abbreviation for Tablespoon ( large letter for larger quantity) and ‘t’ or ‘tsp.’ is for ‘teaspoon’ .
You certainly can have disappointments if you mix these two very important measurements up!
This was fabulous. I just made it for a cookout at a friend’s house, and it was much enjoyed. I had no problems with the recipe in the slightest. As long as strawberries are in season, I will be making this. Thank you!
I’ve made this version of Southern strawberry pie and I must say, it is the easiest, most beautiful, and the most delicious one you can make, ( i really like the added strawberry flavor) It was a hit all around. This is by far the best recipe for strawberry pie there is out there,, 🙂 Thank you so much for sharing,
This is the best pie!
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I made this pie along with a few others and it is too much to eat at once. Do you know if you can freeze it?
Hi! Christy! I need a really simple recipe for blueberry pie. I want to have top and bottom crust.Do you have a good on. I love looking at your site.
Can you use whole frozen strawberries (thawed) when strawberries aren’t in season? Would you adjust the recipe in some way?
Thanks!
The fresh pie is like you say Christy, much better than the Shoney one. I have made it for several years with the sugar free strawberry jello, both name brand and store brand. I wish they made stevia jello in place of splenda for the sugar free alternative., that is what i have gone to for tea and such. It was a transition since the stevia sweetness reminds me of the “sweet” of say a carrot. But it is better for ya in the long run. Aldi sells it for around $4 a puffy bag. During peach season i also make this pie with peaches with the same yummy results. First got the recipe from our old church cookbook from the 70s. Thanks for the delish work you do girl!
I made the strawberry pie and it was wonderful! So I made it with peaches and it was delicious too! Love all your recipes! Thanks so much!
So glad you are enjoying the recipes Yvette!!!This pie just happens to be one of my favorites!
Thanks for the strawberry pie recipe. I had made it before, but unfortunately I lost my notebook with all my family’s favorite dishes when our house flooded last Spring. I had just been thinking of strawberry pie when I saw the recipe. I can’t wait to mark it again.
Oh my goodness, I am so sorry about the flood. I hope things are getting back to normal.
I love these strawberry pies. Can you freeze them?
I’ve never tried freezing one of these and I’d be hesitant to, personally, for fear the strawberries or gel might change texture. However, I’d love to be proven wrong because they would be awesome if you could so please keep me posted if you try it!
Hello I’m planning on using this delicious recipe as a cake filling. Does the glaze turn hard like gelatine or is is pretty smooth
It remains soft and gel like, doesn’t set up like gelatin. Let me know how it turns out!
Christy, I have used many of your recipes, but just had to tell you about your strawberry pie I made for my family that I had over this weekend. Everyone loved, loved it!! It was so easy to make. I will be making it often when I’m having guest. I have to watch my sugar but if I use the excuse that I’m having guest I can get by sneaking a slice. 🙂 It was better than the one Shoney’s was famous for.
I followed your recipe, didn’t change a thing & it came out perfect.
I’ve made this one before…so good! Like the Shoney’s strawberry pie….Thx Christy for posting…no clue where my recipe is for this
🙂 You are welcome!! I hope you enjoy!!