Copycat Shoney's Strawberry Pie

• Produce

  • 1 pint Strawberries, fresh

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 cup Granulated sugar, White

• Bread & Baked Goods

  • 1 9-inch frozen pie crust, frozen

• Desserts

  • 1/4 cup Strawberry gelatin

• Liquids

  • 1 cup Water

Found on thecountrycook.net

Description

Directions

• Prebake pie crust according to directions on package.
• Cool to room temperature
• If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
• Wash and hull strawberries.
• Then cut them in half (or maybe smaller depending on how big your berries are).
• In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
• Whisk together until thoroughly combined.
• Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
• Remove pan from the heat and allow the glaze to cool.
• I like to put the sauce pan into my sink where Ive made some ice water.
• This will cool the glaze quickly and allow it to set up a bit more.
• As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
• Whisk it occasionally as it cools. It will be thickened but still pourable.
• Add your sliced berries to the baked and cooled pie crust.
• Pour strawberry glaze over berries.
• Making sure to get it in between the nooks & crannies of the berries as best you can.
• Chill pie in the refrigerator at least 2-3 hours before serving.

Nutrition