I miss our Shoney’s Big Boy. I don’t know where they went…but I miss them. What I really mean is: I miss Shoney’s Strawberry Pie. I think anyone who has ever had one will agree…it’s hard to beat.
Even tho we no longer have a Shoney’s Big Boy in our town, I do have the recipe for their delicious Strawberry pie. Thankfully.
So while I was grocery shopping last week I found that the most gorgeous strawberries have arrived from Florida! They always show up right before Valentines Day and I love that they’re always red through and through! That makes them a perfect dessert for a Valentine’s dinner party, don’t you think?
Anyway, I couldn’t wait until Valentine’s Day so I made a pie for us. Then I made one for my daughter and then I made another one for us and…..before the week is out I’ll probably make another one. Or two. They are so good and easy to make.
The ingredients are simple. You may have most of them on hand already! A small box of Strawberry Jello, cornstarch, sugar, juice of one lemon, water and a baked pie shell, and beautiful strawberries.
Go ahead and bake your pie shell and allow to cool completely, while you prepare the filling.
Measure sugar, water and cornstarch into a saucepan and bring to a simmer and cook until thickened.
Once thickened add a small box of strawberry jello. Stir until well blended.
At this point, I like to add the juice of one lemon. This will keep the pie from being too sweet. Most recipes don’t all for lemon juice but my family prefers it not to be too sweet.
(Sorry, I don’t have a picture of a lemon…..) 🙂
Allow filling to cool. While the gelatin is cooling, wash and pat dry strawberries. You may slice strawberries, halve them, or coarsely chop them. Or you may do as Shoney’s did and leave them whole. I prefer to slice them in half. Add strawberries to cooled pie crust. Go ahead and pile them as high as you can….the higher the better, I say.
Once filling is cooled, pour over strawberries.
Allow to chill in refrigerator for a couple hours before serving.
Go ahead and make one this week….you know, just a little practice before next week. 🙂
- 3-4 cups strawberries, washed, dried, sliced, hailed, chopped or left whole....your choice
- 1 small box strawberry jello
- 1 cup granulated sugar
- 1 cup COLD water
- 3 tablespoons cornstarch
- juice of one Lemon
- Bake 9 inch deep dish pie crust and cool, completely.
- Combine cold water, cornstarch, sugar in saucepan.
- Bring to a simmer and cook until thickened.
- Add jello and stir until well blended.
- Remove from heat.
- Allow to cool.
- Add strawberries to pie crust.
- Pour cooled filling over strawberries
- Chill pie for 2 hours before serving.
- Serve with whipped cream. Garnish with mint leaves.