Strawberry Pie from Shoney's features a golden, flaky crust filled with sweet, juicy strawberries glazed in a glossy, vibrant red jelly, topped with a light dusting of powdered sugar for a delightful, fresh dessert experience.
Equipments
- Mixing bowl
- Whisk
- Rolling pin
- Pie dish
- Saucepan
- Measuring cups
- Measuring spoons
- Spatula
- Knife
- Sifter (for powdered sugar)
- Cooling rack
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 4 cups fresh strawberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 (3-ounce) package strawberry gelatin (Jell-O)
- Powdered sugar (for dusting)
Fresh strawberries are the key to achieving the vibrant flavor and juiciness in your pie filling, so select ripe, firm berries without bruises. Granulated sugar and cornstarch blend together to create the sweet, thick glaze that holds the strawberries in place, ensuring a glossy finish. Strawberry gelatin intensifies the pie's red color and adds a smooth, jellied texture, which helps set the filling perfectly. Using either homemade or store-bought pie crust can affect the final texture, but a golden, flaky crust is essential for that authentic Shoney's experience. Your Strawberry Pie from Shoney's copycat menu will shine with these carefully balanced ingredients and proper preparation.
Instructions
- Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit into pie dish.
- Prick bottom of crust with a fork.
- Bake crust according to package or recipe instructions until golden; cool on rack.
- Wash, hull, and slice strawberries; set aside.
- In saucepan, whisk together granulated sugar and cornstarch.
- Gradually add water, whisking until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat; stir in strawberry gelatin until dissolved.
- Let gelatin mixture cool slightly (not set).
- Arrange strawberries in baked pie crust.
- Pour gelatin mixture evenly over strawberries.
- Refrigerate pie for at least 2-3 hours, until set.
- Dust with powdered sugar before serving.
Substitution
Strawberry Pie from Shoney's copycat menu offers a luscious filling of fresh strawberries coated in a glossy red jelly within a crisp pie crust. If fresh strawberries are unavailable, frozen strawberries can be used, but ensure they are fully thawed and drained to avoid excess moisture compromising the crust. You can substitute cornstarch with arrowroot powder or tapioca starch for thickening if needed. When using store-bought pie crust, let it thaw completely before rolling to prevent cracks, and chilling the crust after shaping helps maintain its flaky texture during baking. Powdered sugar can be sifted evenly using a fine-mesh sieve or a dedicated sifter to achieve a light, attractive dusting on the finished pie.
Tips
Ensure the pie crust is fully cooled before adding the strawberry and gelatin mixture to prevent melting and sogginess. When cooking the cornstarch mixture, stir constantly to avoid lumps and achieve a smooth, thickened glaze. Use fresh, ripe strawberries for the best sweetness and texture in your pie filling. Refrigerate your pie for the recommended 2-3 hours to allow the filling to set properly and maintain its glossy finish.
Nutritions
Strawberry Pie from Shoney's provides a mix of fresh strawberries rich in vitamin C, antioxidants, and dietary fiber, supporting immune function and digestion. The pie crust contributes carbohydrates and fats, primarily from flour and butter or shortening used in preparation. The strawberry gelatin adds sweetness and a small amount of additional sugar, while the powdered sugar dusting offers minimal calories but enhances flavor appeal. When enjoying this dessert, your portion size will influence the overall nutritional impact, particularly in terms of sugar and calorie intake.
Storage
Store your strawberry pie in the refrigerator, covered loosely with plastic wrap or in an airtight container to maintain its freshness and prevent the crust from becoming soggy. Keep it chilled to preserve the gelatin glaze and the juicy strawberries, ideally consuming within 2-3 days. Avoid freezing as it can alter the texture of the fresh fruit and pie crust.
Variation or Alternatives
You can swap fresh strawberries for frozen ones, ensuring they are thoroughly thawed and drained to prevent excess moisture in the filling. Experiment with a homemade glaze using fresh strawberry puree combined with gelatin for a more natural flavor than store-bought gelatin. Consider adding a splash of lemon juice to the gelatin mixture to enhance the tartness and balance the sweetness. For a more textured crust, mix finely chopped nuts or oats into your pie crust dough before baking.
Allergies
Strawberry Pie from Shoney's contains wheat in the pie crust, which may trigger allergies for individuals sensitive to gluten. The use of cornstarch and strawberry gelatin could pose risks for those allergic to corn ingredients. If you have allergies to any of these components, consult ingredient labels carefully before enjoying your dessert.
Why this recipe?
Shoney's Strawberry Pie is beloved for its fresh, tangy strawberry filling paired with a buttery, flaky crust that creates a perfect balance of flavors and textures. The pie's vibrant, natural sweetness and creamy topping make it a standout dessert choice that appeals to both kids and adults. Recreating this dessert at home allows you to customize ingredients for freshness and control over sweetness, ensuring a made-from-scratch taste that rivals the restaurant version. Your copycat Strawberry Pie brings the nostalgic, iconic taste of Shoney's straight to your kitchen table, making it worth every effort.