This easy 5 ingredient Strawberry Pie is made with fresh strawberries, mixed with a special Jello filling and glaze, set in a flaky pie crust, chilled and then finished with homemade whipped cream.
Shoney’s Strawberry Pie 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!
You only need 5 ingredients (plus water and optional whipped cream) for this pie including strawberries and Jello.
(Scroll below to the printable recipe card for complete measurement details and instruction.)
- Strawberries – They should be fresh. No frozen strawberries for this pie.
- Strawberry Jello – Just the powder. You’re not actually making the Jello per package directions.
- Sugar – For sweetness. This is a dessert.
- Cornstarch – This is needed to thicken the fruit filling and allow it to set properly.
- Pie crust – The crust must to be deep dish, thawed (if frozen), pre-baked, and cooled. See notes below.
Pie Crust – Store Bought or Homemade
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.
Tips for Success
Making this strawberry jello pie is super easy, but the success is in the details. Here are some helpful tips to follow.
(Hop down to the printable recipe card for details and measurements, and don’t miss the video below.)
- This recipe requires a deep dish pie plate (2 & 1/4-inch deep.) Like this one. If you are using a store bought frozen pie crust, you’ll need to cut the filling portion of the recipe in half.
- 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.
- 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.
- 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.
- 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.
Video: Strawberry Pie with Jello
How to Serve and Store Strawberry Pie
- Serving. 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. We also like to enjoy a slice with some homemade whipped cream or Cool Whip, but you can also leave it plain.
- Storing leftovers. This pie will keep in the refrigerator for up to 4 days.
- Freeze. 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.
More Strawberry Desserts:
- Strawberry Shortcake Parfaits
- Strawberry Scones
- Fresh Strawberry Cake
- Strawberry Honey Butter
- Strawberry Rhubarb Crumble
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, you'll need to cut the filling recipe in half. Bake your pie crust and allow to cool completely before filling.
- In a medium saucepan, bring water, sugar, and cornstarch to a boil, stirring, until thick and clear. Remove from heat and stir in the strawberry jello. Mix well and let cool.
- Fold in strawberries.
- Pour into pie shell.
- Transfer to the refrigerator and chill until completely set (at least 3 hours.)
- Slice and serve with whipped cream, if desired.