Copycat Shoney’s Strawberry Pie Just Like the Original
Recreate the classic Shoney's Strawberry Pie at home with this copycat recipe. A perfect blend of fresh strawberries in a delicious homemade crust.
Equipment
- 1 9-inch pie pan for baking
- 1 Saucepan
- 1 Mixing Bowl large
Ingredients
Crust
- 1 prepared pie crust
Strawberry Filling
- 4 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 375°F. Prepare your pie pan by fitting the pie crust into it, trimming the edges as necessary. Prick the bottom and sides with a fork.
- Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Let it cool.
Strawberry Filling
- In a saucepan, combine 1 cup of the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and becomes glossy, about 10 minutes.
- Remove from heat and stir in the remaining strawberries and lemon juice to the cooked mixture, ensuring even coating.
Assemble the Pie
- Pour the strawberry filling into the cooled pie crust, spreading it evenly across the surface.
- Place the pie in the refrigerator for at least 2 hours to allow the filling to set properly before serving.
Serving
- Garnish with whipped cream or fresh mint leaves if desired. Slice and serve chilled.
Storage
- Cover the pie loosely with plastic wrap or foil and store in the refrigerator for up to 3 days.
Notes
Pro Tips: Choose the freshest strawberries for the best flavor. Ensure the crust is fully baked to avoid sogginess. Ingredient Substitutions: Use frozen strawberries if fresh are unavailable. How to Serve: Serve chilled, garnished with whipped cream. Storage & Freshness: Store in refrigerator up to 3 days. Make-Ahead Tips: Prepare the crust and filling a day in advance and assemble before serving.