Shoney's Strawberry Pie
Ingredients
Instructions
Bake pie crust according to package instructions and allow to cool.
Wash strawberries and remove tops. Place strawberries in the baked pie crust.
Combine water, cornstarch and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the strawberry gelatin. Allow mixture to cool to room temperature.
Pour the glaze on top of the strawberries in the pie crust. Spoon the glaze as needed to ensure that all the strawberries are at least lightly coated. Chill in fridge overnight, or until set.
Notes
Strawberries - I don't recommend using frozen strawberries for this recipe, as they will not have the same texture or appearance of fresh berries. You can cut strawberries in half if they are especially large, but don't cut into slices. It is also very important to cool the gelatin mixture completely before pouring on top of the strawberries so they don't cook and get soft. Crust - If you have a favorite pie crust recipe, feel free to use that. However, a store-bought frozen pie crust will work just fine here. (In fact, Granny said she always uses a store-bought crust because no one can tell the difference!) Serve With - The traditional way to serve Shoney's strawberry pie is with a generous dollop of whipped topping (such as Cool Whip) or whipped cream. You could also serve with a scoop of vanilla ice cream. Storage - Keep leftovers in an airtight container, or covered with plastic wrap, in the refrigerator for 3-4 days.
(Difficulty rating is for store bought pie crust)