This strawberry pie tastes JUST like the classic pie from Frisch’s Big Boy/Shoneys! It uses 6 simple ingredients, and a pre-made pie crust to make it easy!
Classic fresh strawberry pie… if you’ve never had it, you absolutely MUST try it! This copycat version tastes JUST like the Frisch’s Big Boy or Shoneys treat, and is made super easy. Just 6 common ingredients and an easy pre-made frozen pie crust… you can totally do this!
You guys, I’m so excited to share this pie with you all today!! Here in Cincinnati, Spring means two things… Reds baseball, and Frisch’s Big Boy will be serving strawberry pie soon.
But now I don’t have to wait, I can have this pie any time I want… and so can YOU!
Aside from my crust issues lol, this is actually a really easy pie to make!
- Pre-bake the pie crust (according to the package directions), and let cool
- Boil water, sugar and cornstarch until thick, then whisk in dry strawberry gelatin
- Let mixture cool slightly, whisking occasionally
- Slice strawberries and add them to baked pie crust
- Pour gelatin mixture over the top, refrigerate for at least 4 hours
And don’t forget the whipped cream!! Of course, it’s optional, but I think a dollop really tastes awesome!
If you’re reading this and going, “hey, that’s a Shoney’s pie!”, I’m pretty sure Shoney’s and Frisch’s Big Boy are owned by the same company, because they’re menus are nearly identical (from what I’ve seen). Frisch’s Big Boy is just the regional restaurant around here 🙂
We love to serve this strawberry pie year round, but it always tastes best during the Spring and Summer months (when the strawberries are freshest). It would be perfect for Memorial Day, Independence Day, Sunday, Tuesday… basically any day that ends in y 😉
I really hope you all make and enjoy this Copycat Frisch’s Big Boy Fresh Strawberry Pie!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 frozen pie crust (deep dish if you can find it)
- 1 1/4 cups water
- 1 1/4 cups granulated sugar
- 3 Tbsp cornstarch
- 3 Tbsp dry strawberry gelatin (like Jello - about 1/2 a 3 oz box)
- 2 cups sliced strawberries (sliced in half or quarters, depending on size of berries)
- whipped cream, for garnish (optional)
Instructions
- Prick bottom and sides of frozen pie crust with fork, and bake according to package directions. If you're worried about the crust puffing up, before baking, place a piece of parchment paper inside the crust and add about a cup of dried beans or rice. Let cool.
- To a small sauce pan, add water, sugar, and cornstarch and whisk to combine. Heat over MED heat until boiling, reduce heat a bit and simmer several minutes, until thickened.
- Whisk in dry strawberry gelatin and set aside to cool, stirring occasionally.
- Wash and slice strawberries, then add to cooled pie crust. Pour strawberry gelatin mixture over strawberries. Refrigerate at least 4 hours, until set.
- Serve cold, with whipped cream if desired.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Mary Mutz says
I made this pie and it turned out just as beautiful as yours and was so easy. My family really really enjoyed it. They were surprised to have it so late in the summer. Thank you so much for the recipe.
Vicki says
Delicious and so easy to make! I was worried that the addition of Jello would make the pie heavy and not as fresh tasting but boy was I wrong! The strawberries take center stage to make it light and fresh. I did decrease the amount of sugar since the Jello already has some and it was still plenty sweet. Top it with whipped cream and you have a delightful summer dessert. I will make this over and over again!
Jenny says
I love the flavor of this pie. I felt it needed more that the 2 cups of strawberries though as my shell looked very empty, so I added more equal to 3 small baskets. I did make my own pie shell so that may be the reason. Thanks for sharing this recipe! I’ll be making it again.
valerie foster says
Love love love Frischs strawberry pie now I can have them whenever I want.I just made 4 pies to share the wealth so I’m not the only one who’s happy .
Wendy says
Is Frisch’s still around? I’m from Indiana and growing up we would go to the Big Boy a lot, but I think most all of them around here are gone now!
The Chunky Chef says
Here in Ohio there’s still quite a few, but they may be on borrowed time :/
Barb Schoknecht says
Why ruin the pie with a frozen crust?? 😕 homemade crust is always better!!
The Chunky Chef says
Of course it is! But not everyone has the time or know-how to make a homemade crust, so this makes the recipe more approachable 🙂 Feel free to use your own homemade crust recipe
Carrie says
This was delicious!! Thank you 🙂 we had a lot of fresh picked strawberries and this was a great way to make them!
Phyllis Conklin says
Most Strawberry pie recipes call for 4 cups of berries but yours is two. Is this correct?
The Chunky Chef says
2 cups was what fit into my pie crust, but if more will fit into your crust, you can add more 🙂
Marcia d says
Can you substitute sugar for splenda. I grew up on big boys but I’m now a diabetic
Thanks
Marcia
The Chunky Chef says
I’ve never tried it that way, so I can’t say for certain… but you’re certainly welcome to try 🙂
Natasha says
Have you tried this using frozen strawberries already sliced? I have a bunch from last years picking I wanna use up.
The Chunky Chef says
Hi Natasha 🙂 I’ve never made it with frozen sliced strawberries, so I can’t say for certain. I think using them already frozen could make the pie watery, but if you defrosted them and patted them pretty dry with paper towels, that could work 🙂
nina preston says
I hated pie making! These pies are made absolutely fresh. I’d hull tons of strawberries and go home with red stained fingers! We used pre-made pie filling that came in plastic bags. Filled the crust, pour the filling on. They were good, we sold alot of whole pies!
Lana says
I was concerned about pricking the raw pie dough. I knew better. But…I followed directions & did it anyway. Wished I would have blind baked the shell instead. The filling leaked through & underneath the crust. Next time, I won’t prick the dough. However, the taste is amazing, & it’s a pretty pie. I already know I’m going to sneak an extra piece. Guilty pleasure~
The Chunky Chef says
Hi Lana… it looks like you might have misread the instructions. You DO blind bake this pie crust, according to the pie crust package directions 🙂 Pricking the crust helps keep it from puffing up too much during the blind bake, but you can prick it slightly. It’s a gooey pie… just the nature of the recipe. Glad you loved the taste!
Jenny says
Try it with a pre-made graham cracker crust…OMG so much better!
I’m making this right now….don’t have enough strawberries so kids have agreed to try it with sliced bananas to fill it out!
Becky from Michigan. ,,, Frischs' country says
You nailed it CC.. GORGEOUS. DELICIOUS,, AND EASY,, WHAT MORE COULD YOU ASK FOR!! ?? A dollop of whipped cream please..love your pics
Lauren @ Hall Nesting says
I’ve never heard of Frischs but I am sure this version is much better 😉
Kimberly @ The Daring Gourmet says
Ohhhh YUM! That looks so luscious and your pics are gorgeous!
Jennifer says
This is gorgeous! I love strawberries! Adding this to my must try list!
Jen says
Wow!This looks so good. Sorry you had issues with the crust but I’m actually thankful because now I know what to do. Thanks for the tips!
Paula - bell'alimento says
We used to love going to Shoney’s growing up! What a blast from the past.
Kelly - A Side of Sweet says
Can you believe I’ve never had strawberry pie – just pie with rhubarb too! Need to try this!