A proper summer treat should be easy to make, tasty, and light. Strawberry pie is one of the most common and basic treats ever, and Shoney’s got that right. Their strawberry pie recipe is incredibly easy to make with only five ingredients and some water, and the combination of strawberries with some vanilla ice cream just provides what you need during a hot evening. Let’s take a look.
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Ingredients
- Water — 1 cup.
- Granulated sugar — 1 cup.
- Cornstarch — 3 tbsp.
- Pie crust — 1 pc., 9-inch deep-dish, baked.
- Strawberries — 1 pound.
- Strawberry jello — 3 tbsp.
Instructions
- Combine granulated sugar and water in a pan, and then add the cornstarch.
- Bring to a boil. Stir well.
- Once the mixture has thickened, lower the heat and add strawberry jello.
- Stir until jello dissolves.
- Remove from the heat and let it cool.
- Arrange the strawberries on a pie shell.
- Pour the jello mixture over the strawberries.
- Chill for at least two hours.
Substitutions
- Cornstarch — In this recipe for Shoney’s strawberry pie, cornstarch is used to make the glaze, and works as a thickener agent. All-purpose flour would also do, but keep in mind that you need to use twice as much. Tapioca starch, or tapioca flour, is another alternative you could opt for, though it tastes slightly sweeter. Lastly, potato starch could be considered as a last resort.
- Pie crust — Baked pie crust is simply the best for most pies. If you need a substitute for pie crust, homemade graham cracker crust could do the job. Crush some Graham crackers and mix them with melted butter and some sugar. Press into the bottom and sides of your pie dish and refrigerate. You could also do the same with oatmeal, and even shortbread cookies work great!
- Granulated sugar — Well, strawberries, especially if they are fresh, are so sweet that you won’t need much sugar. But, if you’re looking for an even more complex flavor, you could also go with brown sugar instead. The molasses it contains will give your strawberry pie a distinct, even unique flavor. You need to adjust the amount of liquid in the recipe as brown sugar retains liquid.
Variations
- Serving — When you think of great toppings, whipped cream comes to mind. The creaminess pairs incredibly well with the sweet, tangy flavor of strawberries. Ice cream? Make sure to go with vanilla ice cream, although chocolate is great. Don’t forget nuts as a great topping!
- Mix it up — Why not go ahead and mix things up? Though the original Shoney’s strawberry pie has only strawberries, feel free to add other berries like raspberries, blueberries, or blackberries. If one berry is enough for you, you might want to consider combining your strawberry pie with a layer of cheesecake. Don’t be afraid to experiment.
Equipment
- Measuring spoons and cups.
- Cooking pan.
Storage
- Strawberry pie is best enjoyed fresh, so store any leftovers in the fridge to keep it that way as long as possible. It will last for up to three days.
- When frozen, your strawberry pie will last for up to three months.
Tips
- The sugar — Shoney’s strawberry pie is sweet as it is, but it wouldn’t cut it for everyone. If that’s the case with you, use more sugar.
- The heat — Don’t just slice your strawberry pie while it’s still fresh out of the oven. Let it cool before serving.
Shoney's Strawberry Pie Recipe
Equipment
- Measuring spoons and cups
- Cooking pan
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- 1 pc. pie crust 9-inch deep-dish, baked
- 1 pound strawberries
- 3 tbsp. strawberry jello
Instructions
- Combine granulated sugar and water in a pan, and then add the cornstarch.
- Bring to a boil. Stir well.
- Once the mixture has thickened, lower the heat and add strawberry jello.
- Stir until jello dissolves.
- Remove from the heat and let it cool.
- Arrange the strawberries on a pie shell.
- Pour the jello mixture over the strawberries.
- Chill for at least two hours.
Video
Notes
- The sugar — Shoney’s strawberry pie is sweet as it is, but it wouldn’t cut it for everyone. If that’s the case with you, use more sugar.
- The heat — Don’t just slice your strawberry pie while it’s still fresh out of the oven. Let it cool before serving.
Nutrition
FAQ
The best way to avoid a soggy bottom crust is to blind bake the crust before adding the filling. This can be done by preheating the oven, lining the pie dish with the dough, and then filling it with dried beans or pie weights. Once the crust is pre-baked, remove it from the oven and add the filling.
It is possible that your pie is not setting because the strawberries are not cooked enough. The strawberries need to be cooked until they are soft in order to release their natural pectin, which will help the pie set. You could try cooking the strawberries for a longer time, or adding a pectin powder to the filling.
There are several possible reasons why your strawberry pie may be watery. One possibility is that the strawberries are not cooked long enough and release too much water. Another possibility is that the pie crust is not cooked long enough and is allowing water to seep in. Finally, it is also possible that the pie filling is too runny.
A whole strawberry pie from Shoney's costs $9.99.
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