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 says
It is easy and very good. when I was a young girl I used to get Shoney’s strawberry pies. My favorite pie. I just made 2
Carol says
Best strawberry pie ever!
Michelle says
This recipe is spot on, just like the original! So easy and inexpensive to make. Thank you for the outstanding recipe and thorough instructions. This recipe is a keeper!
Laura says
Super easy and SO delicious! My granddaughter now requests it for her birthday instead of cake 😊
Kathy says
Very tasty and easy. Love this recipe. Made with fresh berries and it was yummy! Thanks
Kathy says
Very good and easy. Made with fresh strawberries and it was delicious and so easy!
Jules says
Best recipe ever!
I did use 4 Tablespoons of strawberry gelatin instead of 3,
Maicel Cooper says
We love this pie at our house had fresh strawberries close to home so have made it several times this year
LindaD says
Great tasting but it never set up.
Kristin H says
I had the same issue.
Karmel says
Sorry to hear u had issues with ur crusts but couldn’t u have allowed the first one to thaw completely then take it out of the pan ball it up and roll it back out put it back in the pan and refreeze it. Yes u would have tried to make the edge look nice but that really shouldn’t be that hard either since women did that be hand long b4 a machine was invented to do it, just a thought…..
Amanda says
Thanks for your help, but I shared that story to show camaraderie with other people who may have had similar issues. Yes, obviously I could have done that, or used refrigerated crust, or made it from scratch 😉
Cynthia says
Can I use frozen berries instead
The Chunky Chef says
I haven’t tested using frozen berries so I can’t say for sure, but if you try it, I would definitely thaw them first.
Sara says
This amazzzzing and so easy! I have made this pie twice in the past 24 hours. Thank you!
Kerri Bobal says
Tried this recipe for the first time this morning. I made a home made pie crust for it. I followed the recipe exactly except that I did one and a half batches of it because I used a 10 inch deep dish pie plate and that made the perfect amount. It was absolutely delicious and was all gone by the evening. Will definitely make this again.
Lori says
I made this it’s delicious!
Jane Bradshaw says
My family loves this pie! So easy to make! I used Pillsbury pie crusts from dairy section. Let them warm to room temperature and then put into pie pan, prick and bake. Beats the frozen ones😊 For change up I sometimes use 1/2 strawberry jello and 1/2 berry (if you can find it) and add blueberries..just a different twist😊
Deana Kendall says
I love this recipe! Thank you so much! Is there any recipe for the whipped topping like they use? I just can’t get mine like their’s! It too, is my favorite! I love in WV and all our local Stoney’s have closed…😢
Any and all help would be greatly appreciated! Thanks again for sharing this great recipe!
T Gordon says
This is by far the best summer pie there to make. It doesn’t get any easier either. They are so lite, fresh and simple to make. You also don’t feel weighed down after eating it after a meal. Plus, who doesn’t like vine ripe 🍓 in the middle of the summer with fresh whipped cream after a cookout.
Pauline Souilliere says
Can I use frozen strawberries for the pie?
The Chunky Chef says
Yes, but I would thaw them first, so they don’t water down the filling.
Lori says
I made 4 separate pies. Delicious but never set fully over 2 days.
The Chunky Chef says
Hmm, my only thought would be that the water/sugar/cornstarch mixture wasn’t thick enough?
Kelly says
Did you accidentally use expired cornstarch?
LuWanna says
This was really good – I made for a friends birthday dinner and it was a HUGE hit!!!
Christena says
Could I sub raspberry gelatin instead of the strawberry? Stuck at the house with no car at the moment lol.
The Chunky Chef says
Sure can 🙂
Margaret Rogers says
I’ve been making this pie since 1965 and we all love it. Thanks for the reminder. Made two today for my cousins birthday celebration. Yea!!!!
Pamela says
I accidentally added the jello mix to the sugar, water and cornstarch. It is cooling now and about the consistency of sweet and sour sauce (thats all that comes to mind.. maybe its the color…lol). I am afraid it will not fully set. Your thoughts???
The Chunky Chef says
I think that would be okay, but I haven’t tested it, so I can’t say for certain.