This easy 5-ingredient strawberry pie is one of my favorites. I use fresh strawberries, mix them with a special jello filling and glaze, pour it all into a flaky pie crust, and let it chill until it’s perfectly set. Before serving, I top it off with dollops of homemade whipped cream.

Easy Strawberry Recipe

Have you ever been to Shoney’s Restaurant? They have many locations, primarily in the South, with their headquarters in Nashville, Tennessee. I went to one about 30 (!) years ago while on a business trip.

I brought back three awesome things from that weekend: 1) lifetime friendships 2) limited-edition wall art from the original Hatch Show Print shop, and 3) this Shoney’s Strawberry Pie recipe.

Strawberry Pie is one of their most beloved menu items, but don’t worry if you can’t go to Tennessee—you can make this recipe at home. It’s super easy with just 5 ingredients, including fresh strawberries and strawberry Jello. A perfect summer dessert when strawberries are sweet and in abundance!

Helpful Tips

• The crust needs to be pre-baked and cooled. Whether you are using a homemade or store-bought crust, it needs to be thawed (if frozen), pre-baked, and cooled completely since the rest of this strawberry pie is no-bake.
• If using my pie crust recipe, prick the inside of the pie crust all over with a fork (which helps prevent bubbling) or line your crust with foil and fill it with uncooked beans to weigh it down. Bake at 400 degrees F for about 10-15 minutes, until golden. Then allow to cool completely.
• Reducing the sugar. Using sugar free Jello is ok, but this recipe has not been tested with a sugar substitute for the granulated sugar. Note that results might not be optimal.

How to Make Easy Strawberry Pie Step by Step

Make the crust. This recipe requires a deep dish pie plate (2 & 1/4-inch deep.) If you are using a store bought frozen pie crust, you’ll need to cut the filling recipe in half. Bake your pie crust and allow to cool completely before filling.

Prepare the filling: In a medium saucepan, bring 2 cups of water, 2 cups of sugar, and 6 tablespoons of cornstarch to a boil, stirring, until thick and clear. Remove from the heat and stir in the strawberry jello packet. Mix well and let cool.

Allow the sauce to cool completely. Once you make the sauce, you can set the pot over ice (in your sink!) which cools the glaze faster. Whisk it occasionally. As it cools, it will thicken a bit more, but should still be pourable.

Add the strawberries: Fold in 3 pounds of fresh strawberries into the jello mixture.

Fill the crust: Pour the filling with the strawberries into the baked pie crust.

Chill: Transfer to the refrigerator and chill until completely set (at least 3 hours).

Serve and enjoy: Slice and serve with whipped cream, if desired.

How to Store Strawberry Pie

This pie will keep in the refrigerator for up to 4 days.

To freeze, don’t decorate with whipped cream. Wrap it well with foil, then transfer to a plastic bag and seal well. It will keep up to 1 month. Thaw in the fridge overnight.

How to Serve

This pie needs to be chilled and is meant to be eaten cold. It’s best served fresh, since juices will begin to loosen and run after thawing. I like to serve slices topped with homemade whipped cream or Cool Whip, but you can also leave it plain. To add even more strawberry flavor, add a scoop of strawberry ice cream or an indulgent scoop of rocky road ice cream.

More Strawberry Desserts

• Strawberry Shortcake Parfaits
• Strawberry Scones
• Fresh Strawberry Cake
• Strawberry Honey Butter
• Strawberry Rhubarb Crumble