Hello May! And Welcome to my kitchen. Today’s recipe is a copycat to a famous recipe from a local favorite cafeteria. Piccadilly Cafeteria was a staple of our family and one of my favorite things was there Strawberry Pie . Here’s Gran version made with some fresh picked Louisiana Strawberries:
- 2 pts. fresh strawberries
- 2-3 Tbl. corn starch
- 2 Tbl. lemon juice
- 1 C sugar
- baked pie shell
Crush 1 pint of sliced strawberries and then add to other ingredients. Cook until clear and thick. Cool. Cut other berries in half and add to above. Chill in baked pie crust and top with whipped cream.
Shoney’s Strawberry Pie
- 1 (9-inch) frozen pie crust (or make your own)
- 1 cup water
- 1 cup white granulated sugar
- 3 tablespoon cornstarch
- ¼ cup strawberry gelatin powder (JELL-O)
- 1 pint of fresh strawberries (hulled and sliced)
- Prebake pie crust according to directions on package.
- Cool to room temperature
- 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 I’ve 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