Big Boy’s Strawberry Pie

Shoney’s began almost 70 years ago as a West Virginia drive-in, and over the next thirty years became one of the South’s most iconic restaurant franchises. Both the hot fudge cake and strawberry pie remain popular. While Shoney’s menu claims the pie is baked, only the pie shell is baked, and while the filling itself is cooked and cooled, the strawberries simply washed, hulled, and sliced.

Combine 2 tablespoons of cornstarch with a cup of sugar and a half a package of strawberry gelatin. Mix in a cup of water and heat, stir until thick, and cool. Bake a 9-inch pie crust until lightly browned. Cool, blend strawberries into the gelatin, and spoon into pie shell. Refrigerate until the gelatin is firm. Garnish with whipped topping and chopped nuts.

One Reply to “Big Boy’s Strawberry Pie”

  1. A friend gave me this recipe many years ago and I have astonished people with it for a long time. It really is good, and can easily be gluten free… just change the crust.

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