Big Boy Strawberry Pie

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.

A strawberry pie

Big Boy Strawberry Pie

  • firstlady52

    I made this dessert last night and as simply as it seems, I know I did something wrong. When I took the dessert out this morning, the gel part was still in liquid form. Can you tell me what I could have done wrong? Thanks in advance.

    • stephaniemanley

      When you cooked the mixture did you cook it until it began to gel?

      • firstlady52

        It never seem to gel for me while in the pot. After looking back on it I think In the video it was said put it on a higher heat however, in the directions I never saw to change the temperature. So I left it on medium heat. I am going to try it again and see what happens. Thanks for responding.

        • stephaniemanley

          You have to cook it until it begins to gel. It will seem like it won’t gel, then suddenly it will gel. I don’t think the heat matters terribly much. To make it a little faster you can tern up the heat a little more.

    • Peggy Candela Pettis

      In order for anything with cornstarch in it to gel you must bring the mixture to a boil first. Then you can lower the heat and cook until it is as thick as you want it.

  • Rebecca

    Why does it have salt in the gel? It isn’t mentioned in the video? Also, my gel didn’t set up? Any suggestions?

    • Rebecca

      Maybe because I added the salt?

      • Rebecca

        Oh, also, there are three versions of this pie on here, one with jello and also one with 7-up…which is the best? Not a big fan of jello…gonna try again in a bit. I really want this pie to work! Thanks!

        • stephaniemanley

          I have made the plain one many times. Be a little patient with the gelling. It will look like it won’t do it. Then suddenly it gels.

      • stephaniemanley

        I doubt it. The salt doesn’t prevent the gelling.

    • stephaniemanley

      Sounds like you could have cooked a little longer. It will gel up. It will happen instantly when it gels. The salt isn’t critical, it is my perdonel preference to always add a little with sweet things. I think it helps the flavor.

      • Peggy Candela Pettis

        In order for anything with cornstarch in it to gel you must bring the mixture to a boil first. Then you can lower the heat and cook until it is as thick as you want it.

    • Peggy Candela Pettis

      You must let the mixture come to a boil and then lower the heat and cook until it is thickened or “gelled”. Cornstarch mixtures must boil to thicken.

  • http://www.cookingwithavoir.com/ Avoir Chaud

    Oh my, this looks so delicious! I will try this one :)

  • Kammi

    Most recipes sites get this so wrong and bake the whole thing. The filling comes in a bag at the restaurant and they just pour it into the shell. The Big Boy looks comes from the mounding of the strawberries – higher in the center than at the edge.

    • http://www.copykat.com Stephanie

      I am glad we didn’t bake it with the strawberries.

    • Stephanie Manley

      Well it is a good thing I didn’t bake that pie!

  • http://40somethingmommy.com Liz Nelson

    This is so good! This is perfect for fresh Strawberries in the spring.