Cooking with Kokanee Quinn: Copycat Big Boy Strawberry Pie Recipe

While searching the internet for the ultimate dessert, Kokanee Quinn struck gold with Stephanie Gigliotti’s nostalgic copycat recipe for Big Boy’s Strawberry Pie. This delightful warm-weather treat perfectly recreates the iconic, mile-high diner favorite known across various regional franchises like Eat ‘n Park and Shoney’s. The recipe features a buttery, pre-baked crust filled to the brim with four cups of fresh, juicy strawberries coated in a glossy, vibrant stovetop glaze made from scratch and boosted with strawberry Jell-O. Requiring only about 15 minutes of active prep and cook time before chilling for three hours, this simple, no-bake filling delivers a sweet slice of pure summer bliss that is best enjoyed with a generous, authentic mound of whipped cream on top.

Here is the complete recipe for the copycat Big Boy Strawberry Pie:

Ingredients

• 1 pie crust (store-bought or homemade), baked and cooled
• 4 cups fresh strawberries, hulled and halved (or quartered if large)
• 1 cup water
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 (3 oz) package strawberry Jell-O
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• Whipped cream, for serving

Instructions

1.Prepare the crust:Requires cooling time.

Bake your pie crust according to the package or recipe directions and let it cool completely. You can easily do this a day in advance.

2.Cook the glaze base:3–5 minutes.

In a medium saucepan over medium-high heat, combine the water, sugar, cornstarch, lemon juice, vanilla, and salt. Whisk constantly until the mixture thickens and becomes clear.

3.Dissolve the Jell-O and add strawberries:Off the heat.

Remove the saucepan from the heat. Immediately add the dry strawberry Jell-O powder and whisk vigorously until it is completely dissolved. Let the glaze cool slightly, then gently fold in the 4 cups of fresh strawberries until they are evenly coated.

4.Assemble and chill:3 hours minimum.

Pour the strawberry mixture into your cooled pie crust, smoothing it out evenly. Place the pie in the refrigerator for at least 3 hours to allow the glaze to fully set.

Tip: Make sure to wash your strawberries with a bit of baking soda and water to remove residue, but always dry them thoroughly before cutting. Excess moisture will thin out your glaze and prevent it from setting properly!

Editor’s note: Corrected the instructions to include folding the fresh strawberries into the glaze, which were listed as an ingredient but omitted from the steps.