There’s nothing quite like the taste of Big Boy’s Fresh Strawberry Pie on a warm afternoon. Bursting with juicy, ripe strawberries coated in a luscious, glossy glaze, this pie is the perfect balance of sweet and tart, nestled in a crisp, buttery crust. One bite, and you'll be transported back to classic diner days when a slice of this beauty was the highlight of a meal.

I first discovered this recipe on a road trip, stopping at a Big Boy restaurant for a quick bite. When the waitress recommended their famous strawberry pie, I couldn't resist. From the first forkful, I was hooked. It was fresh, fruity, and delightfully light—an instant favorite. After much trial and error, I finally recreated the magic at home, and now I’m sharing it with you!

Why You'll Love This Big Boy’s Fresh Strawberry Pie

Get ready to fall in love with this iconic dessert. Whether you're a longtime fan or trying it for the first time, this strawberry pie is bound to impress.

First, it’s incredibly easy to make. With just a handful of ingredients and simple steps, you can whip up this delicious pie without any complicated techniques.

It's also refreshingly light. Unlike rich, heavy desserts, this pie is perfect for warm-weather indulgence, allowing the fresh strawberries to shine without being overwhelmed by excess sweetness.

Best of all, it's made with fresh, seasonal strawberries. If you love farmer’s market finds or have a garden overflowing with berries, this is the ultimate way to enjoy them.

Ingredients Notes

The beauty of this pie is in its simplicity. Each ingredient plays a key role in bringing out the best flavors and textures.

The strawberries are the star of the show. Look for ripe, red, juicy berries without any white or green patches. Fresh strawberries provide the best texture and sweetness, making your pie truly stand out.

For the pie crust, a classic buttery, flaky crust works best. You can make one from scratch using butter and flour or take a shortcut with a high-quality store-bought crust. Either way, pre-baking the crust ensures a crisp base that won’t get soggy from the glaze.

The strawberry glaze is what makes this pie shine—literally. A combination of sugar, cornstarch, and strawberry gelatin creates a smooth, glossy coating that enhances the berries’ natural sweetness and holds everything together.

A touch of lemon juice balances the sweetness and adds a fresh, slightly tart contrast. It also keeps the berries vibrant and prevents them from tasting too sugary.

Lastly, a dollop of whipped cream on top is optional but highly recommended. It adds a creamy, airy finish that pairs beautifully with the fresh strawberries and crisp crust.

How To Make This Big Boy’s Fresh Strawberry Pie

Making this pie is simpler than you might think. With a few easy steps, you'll have a beautiful, fresh dessert ready to enjoy.

Start by baking your pie crust. Whether you’re using a homemade or store-bought crust, bake it until golden and crisp. Let it cool completely before adding the filling to prevent sogginess.

While the crust cools, prepare the strawberry glaze. In a saucepan, combine sugar, cornstarch, and water, stirring constantly over medium heat until thickened. Once it reaches the perfect consistency, remove from heat and stir in the strawberry gelatin, mixing until fully dissolved.

Next, arrange the fresh strawberries in the cooled pie crust. You can leave them whole or slice them in half, depending on your preference. Pour the warm glaze evenly over the berries, making sure they’re fully coated in that beautiful, glossy finish.

Refrigerate the pie for at least 3-4 hours to allow the glaze to set. This step is crucial to ensure a firm, sliceable pie rather than a runny mess.

Once set, top with whipped cream, slice, and serve. Each bite is a burst of fresh strawberry goodness with a perfect balance of sweetness and crunch.

Storage Options

This pie is best enjoyed fresh, but you can store leftovers for later.

To keep it fresh, cover the pie loosely with plastic wrap and store it in the refrigerator. It will stay delicious for up to 2 days, though the crust may start to soften over time.

For longer storage, you can freeze the pie without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

If you need to re-crisp the crust, place a slice in the oven at 350°F for a few minutes to bring back some of the crunch.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are a few fun twists to try:

Want to mix things up? Try different fruits! Substitute half the strawberries with fresh raspberries, blueberries, or even peaches for a colorful twist.

If you prefer a sugar-free version, swap out the regular sugar for a sugar substitute and use sugar-free strawberry gelatin. The pie will still be just as vibrant and delicious.

For a chocolatey upgrade, drizzle melted chocolate over the top or add a layer of chocolate ganache beneath the strawberries before pouring the glaze.

If you're short on time, make mini strawberry pies using pre-baked tart shells. They’re perfect for parties and portion control.

No gelatin on hand? Use a homemade glaze with mashed strawberries, cornstarch, and honey for a more natural take on the classic filling.

Experiment and find your favorite version—there’s no wrong way to enjoy this refreshing pie!