This Strawberry Pie recipe is so bright, delicious, and easy with only 5 ingredients! Fresh strawberries and Jello are combined to make a fantastic filling and glaze, then chilled in a flaky pie crust and topped with homemade whipped cream. Sure to become your favorite summer dessert!
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 25 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. And it’s super easy!
Ingredients for Strawberry Pie
You only need 6 ingredients for this pie, and one of them is water!
- Strawberry Jello gelatin
- Pie crust (<< that’s my homemade pie crust, but store bought is fine, too!
Plus whipped cream, which is optional…but not really! This is an old-school dessert at its best!
Store bought or homemade crust?
You can use either! This is my homemade pie crust recipe that I often use because I like the look of the pie in a white pie plate. But there’s absolutely nothing wrong with buying a store bought frozen crust.
Either way, the crust needs to be deep dish, thawed (if frozen), pre-baked, and cooled since the rest of this strawberry pie is no-bake. We can’t be biting into raw dough!
If purchasing a frozen pie crust, pre-bake according to directions on package. Cool to room temperature. 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.
You can also use a shortbread crust or graham cracker crust, if you have a favorite recipe.
- This recipe requires a deep dish pie plate (2 1/4-inch deep.) Like this one (affiliate link.) If you are using a store bought frozen pie crust (like Pillsbury), you’ll need to cut the filling recipe in half.
- Fresh strawberries are the way to go for this pie. In my experience, the liquid released from thawed, frozen strawberries doesn’t allow it to set properly.
- Quarter the strawberries for easier cutting and eating. Traditional Shoney’s pie keeps the strawberries whole and they pile it high! But I find it challenging to cut and to eat that way, so I quarter my strawberries. If using very small strawberries, you could just slice them in half.
- Use strawberries that are similar in size. If leaving your strawberries whole, use berries that are all similar in size, so the pie is easier to cut.
- You want the sauce to be cooled or the jello won’t set properly. 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.
- Top your pie with whipped cream! After the pie is completely set, I decorate it with my homemade whipped cream recipe, but you can use Cool Whip, too. Or leave it as is, because the strawberry color is so pretty!
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 tinfoil, transfer to a plastic bag and seal well. It will keep up to 1 month.
It’s best served fresh though, since juices will begin to loosen and run after thawing.
This strawberry pie with jello is so fresh and delicious and perfect for summer when strawberries are sweet and in abundance!
Other Strawberry Desserts We Love!
Watch the video for Strawberry Pie
Easy Strawberry Pie
- **This recipe requires a deep dish pie plate (2 1/4-inch deep.) If you are using a store bought frozen pie crust (like Pillsbury), you'll need to cut the filling recipe in half.
- Bake your pie crust and allow to cool completely before filling.
- Make the filling: In a medium saucepan, bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
- Remove from heat; add in the strawberry jell-o. Mix well and let cool.
- Fold in strawberries.
- Pour into pie shell.
- Store in refrigerator until completely set (at least 3 hours.)
- Slice and serve with whipped cream, if desired.
- Fresh strawberries produce optimal results for this pie. In my experience, the liquid released from thawed, frozen strawberries doesn't allow the Jello to set properly.
- You want the sauce to be cooled or the jello won't set properly. Once you make the sauce, you can set the pot over ice (in your sink!) which cools the glaze faster, or just let it sit on the counter. Whisk it occasionally. As it cools, it will thicken a bit more, but should still be pourable.
- To Store: This pie will keep in the refrigerator for up to 4 days. To freeze, don't decorate with whipped cream; wrap it well with tinfoil, transfer to a plastic bag and seal well. It will keep up to 1 month. (It's best served fresh though, since juices will begin to loosen and run after thawing.)
- For more tips, please refer to the full article and watch the video!