Ohhh, Big Boy’s Fresh Strawberry Pie—that glossy red filling, buttery crust, and piles of fresh strawberries. Pure diner nostalgia. 🍓🥧
Here’s a spot-on copycat recipe that tastes just like the classic.
Big Boy’s Fresh Strawberry Pie (Copycat Recipe)
Ingredients
Pie Crust
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1 baked 9-inch pie crust (traditional flaky crust, cooled)
Strawberry Filling
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1 quart (about 900 g / 2 lb) fresh strawberries
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¾ cup sugar
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2 tbsp cornstarch
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½ cup water
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1 tbsp lemon juice
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1 tsp vanilla extract
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Pinch of salt
For Serving
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Whipped cream (very Big Boy-approved)
Instructions
1. Prep the Strawberries
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Wash, hull, and halve the strawberries.
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Set aside about 1 cup to cook for the glaze.
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Keep the rest fresh for the pie.
2. Make the Classic Red Glaze
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In a saucepan, combine:
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Sugar
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Cornstarch
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Salt
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Whisk in water until smooth.
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Add the 1 cup strawberries.
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Cook over medium heat, stirring constantly, until:
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Strawberries break down
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Mixture thickens and turns glossy (5–7 min)
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Remove from heat.
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Stir in lemon juice and vanilla.
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Let cool until warm (not hot).
This glossy glaze is the Big Boy signature.
3. Assemble the Pie
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Arrange the remaining fresh strawberries in the baked pie shell, cut-side down.
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Pour the cooled glaze evenly over the berries.
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Gently shake or tap the pie so the glaze settles.
4. Chill
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Refrigerate at least 3–4 hours, preferably overnight, until fully set.
How to Serve (Important)
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Slice cold
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Top with a generous swirl of whipped cream
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Serve immediately—this pie is best fresh
Why This Tastes Like Big Boy’s
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No gelatin—just cornstarch glaze
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Mostly fresh strawberries, not cooked
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Light lemon + vanilla for balance
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Clean, bright strawberry flavor
Pro Tips
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Use ripe but firm strawberries
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Don’t rush chilling—it needs time to set
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For extra shine, brush berries lightly with glaze before pouring
If you want, I can also give:
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A no-bake crust version
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A sugar-reduced diner-style tweak
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Or the original restaurant-style measurements scaled exactly