Prepare the crust: If using a store-bought pie crust, bake it according to package directions until golden and crisp. Allow it to cool completely before adding the filling. For a homemade crust, blind bake it at 375°F (190°C) for about 10–12 minutes with pie weights, then another 5 minutes uncovered to brown the edges. Cool fully on a wire rack.

Make the strawberry glaze: In a medium saucepan, whisk together the sugar, cornstarch, and water until smooth. Place over medium heat and cook, stirring constantly, until the mixture starts to thicken and bubble—this usually takes 5–7 minutes. Once thick, remove the pan from the heat and stir in the strawberry gelatin until completely dissolved. The glaze should turn a vibrant red color. Set aside and let it cool for about 10–15 minutes, stirring occasionally to prevent a skin from forming.

Assemble the pie: Arrange the fresh strawberries (hulled and halved) neatly inside the cooled pie crust. Try to fit them snugly to fill every space—this helps the pie look beautiful once sliced. Pour the cooled glaze evenly over the strawberries, using a spatula to spread it gently so that every berry is coated with that glossy, sweet layer.

Chill the pie: Refrigerate the pie for at least 2–3 hours, or until the filling is fully set and firm to the touch. This chilling time helps the gelatin mixture solidify and gives the pie its signature Shoney’s texture.

Serve and enjoy: Once chilled, top each slice with a generous swirl of whipped cream. The cool, juicy strawberries with the sweet glaze and crisp crust make this a refreshing and nostalgic dessert—just like the classic Shoney’s pie!