Strawberry Bonaza continues….

Hey y’all! Last week I promised the other strawberry pie. So here we go…let’s cook!

It was my first time…cooking this pie. I was pleasantly surprised by this simple but ohhhhh sooooo delicious pie! I took it to work so that my taste tester co-workers could test it for me and boy did they enjoy it.

Who would have thought that strawberries in a strawberry gelatin syrup mixture surrounded by a flaky pie crust could be so sweet and refreshing at the same time?….don’t get me wrong…I like jello but I didn’t think I would want it presented this way….boy was I wrong! 

A few friends sent me recipes and from my understanding, this particular pie was a star at Shoney’s restaurants. So this is the knock off version. Well knock me off because I don’t think it will get much better than this. 

Shoney’s Copycat Strawberry Pie


1 frozen (9-inch) pie crust
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced
Cool whip to spoon on as needed! Hmmmm makes it that much better!
  1. Prebake pie crust according to directions on package. I usually prick it with a fork to keep the air bubbles at bay.
  2. Cool to room temperature
  3. Wash and hull strawberries. Then cut them in quarters.
  4. In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
  5. Whisk together until thoroughly combined. Continue to whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
  6. Remove pan from the heat and allow the glaze to cool. You may use an ice bath for the pot of you like.
  7. This will cool the glaze quickly and allow it to set up a bit more.
  8. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
  9. Whisk it occasionally as it cools. It will be thickened but still pourable.

  10. Add your sliced berries to the baked and cooled pie crust.
  11. Pour strawberry glaze over berries. Make sure they’re covered well. I like a lot if berries so my pie was piled too high. It was still awesome though!
  12. Chill pie in the refrigerator at least 2-3 hours before serving.
  13. Add cool whip to each slice when you serve it!

I hope you enjoy this recipe as much as I did! Let me know what you think!

Author: Sheca Cooks

Hi, I'm Sheca and cooking is my largest passion. Who says you can't love more than one thing...or at least try other is the love that binds us all together. We all have to eat! So please take some time and cook with those you love. I'm a 40 something mom, daughter, granddaughter, sister, aunt, cousin, and friend. Basically...I'm just like you. The woman who goes to work 40 or more hours per week and still finds the time to cook for those I love. I'm a country girl...a southern country girl at that and proud of was raised in a small town on the coast of North Carolina near the awesome beaches in Brunswick County. You know the place when you drive through and blink, you may just miss it. I'm okay with that. I've come to enjoy the quiet peace that my hometown offers me after a long work day in Wilmington, NC. I'm surrounded by family! Thank you for checking out my blog and I hope you enjoy the information I place here. Maybe even learn something along the way or get a good chuckle or both. Laughter is food for the soul, we all need that in our lives.

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