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!
If you are lucky, you live in a part of the United States where you can actually go to a Big Boy. Many of us aren’t as fortunate to live in an area where you can eat one of these delightful fresh strawberry pies. But you can make one very easily. Fresh strawberries, whipped cream, and more go so well together. These ingredients make the perfect springtime pie.
I like to make this pie, and I sometimes use organic strawberries when I can find them. If you are trying to go dye-free, you can omit the red food coloring. This pie is thickened with cornstarch, and if you want to go gluten-free, you could use a gluten-free crust. This recipe was submitted by Pat Collins.
Found this recipe in an old Frankenmuth heritage cookbook. This pie is quick and easy to make, and does taste like the Stawberry Pies they serve at Big Boy.
This pie… oh THIS pie. 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. I literally wait all year for this pie to be available at Frisch’s… it’s a perfect use for the sweet seasonal berries!
I was given a recipe years and years ago by a girl who worked at the Big Boy restaurant where I lived for the Strawberry Pie but it had a can of 7-up added in there somewhere in the recipe. I have not been able to find that particular recipe any where. I made that recipe and it was deliciously perfect!
2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell
let chill 2 or 3 hours. Garnish with whipped topping.