Shoney's used whole berries in their pies, however it is easier to cut and to eat if you slice the berries. I make thick slices. If you prefer, you can leave the berries whole if you remove stems and cores.
2 cups thickly sliced fresh strawberries (do not use frozen; do not use canned pie filling). Actually, I just use enough to fill the pie crust to the top.
10" pre-baked pie shell
3 Tablespoons cornstarch
1 1/2 cups sugar
1 1/2 cups water
3 oz box strawberry Jell-O
Combine sugar, water and corn starch in small saucepan and bring to a boil. Simmer, stirring constantly, until thickened - about a minute. (It will also get thicker as it cools). Remove from heat and add the strawberry Jell-O and stir until dissolved.
Pour sauce over the strawberries and refrigerate until set, about 3 hours.
Serve with whipped cream.
I have made a version (reported to be the actual Shoney's recipe) that does not use the Jell-O, but the gelatin in this version makes the strawberry sauce stay firm and not bleed into the crust as much when it is the fridge for a couple of days.
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