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Wash, dry, and remove stems from the fresh strawberries. If any strawberries are particularly large, cut them in half to ensure an even fit in the pie crust.

Arrange the prepared strawberries, tip-side up, in the baked pie crust. Pile them high to create a full pie.

In a medium saucepan, whisk together the cornstarch and white sugar until well combined.

Add the lemon-lime soda and water to the saucepan with the sugar and cornstarch mixture. Whisk thoroughly to combine, ensuring no lumps remain.

Place the saucepan over medium heat and bring the mixture to a boil, whisking frequently. Continue to whisk until the sugar is dissolved and the mixture has thickened slightly, which should take about 5-7 minutes.

Remove the saucepan from the heat. Immediately whisk in the strawberry-flavored gelatin until it is fully dissolved and incorporated into the mixture.

Allow the gelatin mixture to cool slightly for about 5 minutes. This prevents the hot mixture from cooking the strawberries.

Carefully pour the slightly cooled gelatin mixture over the strawberries in the pie crust, ensuring the strawberries are evenly covered.

Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm.

Once set, slice the Big Boy Strawberry Pie and serve chilled. Top each slice with whipped cream, as needed, before serving.


Wash, dry, and remove stems from the fresh strawberries. If any strawberries are particularly large, cut them in half to ensure an even fit in the pie crust.

Arrange the prepared strawberries, tip-side up, in the baked pie crust. Pile them high to create a full pie.

In a medium saucepan, whisk together the cornstarch and white sugar until well combined.

Add the lemon-lime soda and water to the saucepan with the sugar and cornstarch mixture. Whisk thoroughly to combine, ensuring no lumps remain.

Place the saucepan over medium heat and bring the mixture to a boil, whisking frequently. Continue to whisk until the sugar is dissolved and the mixture has thickened slightly, which should take about 5-7 minutes.

Remove the saucepan from the heat. Immediately whisk in the strawberry-flavored gelatin until it is fully dissolved and incorporated into the mixture.

Allow the gelatin mixture to cool slightly for about 5 minutes. This prevents the hot mixture from cooking the strawberries.

Carefully pour the slightly cooled gelatin mixture over the strawberries in the pie crust, ensuring the strawberries are evenly covered.

Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm.

Once set, slice the Big Boy Strawberry Pie and serve chilled. Top each slice with whipped cream, as needed, before serving.
