Copycat Shoney’s Strawberry Pie

For the Pie Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup granulated sugar – 1/2 cup unsalted butter, melted

For the Strawberry Filling: – 4 cups fresh strawberries, hulled and sliced – 3/4 cup granulated sugar – 2 tablespoons cornstarch – 1/4 teaspoon salt – 1/2 cup water – 1 tablespoon lemon juice

For the Whipped Cream Topping: – 1 cup heavy whipping cream – 2 tablespoons powdered sugar – 1/2 teaspoon vanilla extract

Prepare the Pie Crust: – In a bowl, combine graham cracker crumbs, sugar, and melted butter. – Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. – Chill the crust in the refrigerator while preparing the filling.

Make the Strawberry Filling: – In a medium saucepan, combine sugar, cornstarch, and salt. – Gradually whisk in water and lemon juice until smooth.

– Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. – Remove the saucepan from heat and allow the mixture to cool slightly.

– Gently fold in the sliced strawberries until well coated. – Pour the strawberry filling into the prepared pie crust.

Refrigerate the Pie: – Chill the pie in the refrigerator for at least 2-3 hours or until the filling is set.

Prepare the Whipped Cream Topping: – In a mixing bowl, whip the heavy whipping cream until soft peaks form. – Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Serve: – Spread the whipped cream over the chilled strawberry pie. – Optionally, garnish with additional sliced strawberries.

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