Frisch's Big Boy Strawberry

This classic strawberry pie captures the nostalgic flavor of Frisch's Big Boy restaurants in every sweet bite. With its glistening ruby-red filling and plump strawberries nestled in a flaky crust, it's a dessert that brings back memories while creating new ones around your table.

I first recreated this pie when my family was missing our summer tradition of visiting Frisch's. The moment they tasted it, their eyes lit up with recognition, and now it's requested for every spring gathering we host.

Ingredients

• Frozen pie crust: the shortcut that makes this recipe so approachable while still delivering that classic taste
• Water: forms the base of our glossy gel filling
• Granulated sugar: provides the perfect sweetness to complement the natural berry flavor
• Cornstarch: the thickening agent that gives the filling its signature texture
• Dry strawberry gelatin: adds vibrant color and intensifies the strawberry flavor
• Fresh strawberries: the star of the show choose bright red berries with no white shoulders for best flavor
• Whipped cream for garnish: adds a creamy contrast to the sweet berries

Step-by-Step Instructions

Prepare the Crust:

Prick the bottom and sides of your frozen pie crust thoroughly with a fork to prevent bubbling. Bake according to package directions until golden brown. For extra insurance against a puffy crust, line it with parchment paper and fill with dried beans before baking. Allow to cool completely before filling.

Create the Gel Filling:

Combine water, sugar, and cornstarch in a small saucepan, whisking until smooth. Heat over medium until the mixture comes to a boil, then reduce heat slightly and simmer for about 3 to 4 minutes. The mixture will transform from cloudy to clear and thicken enough to coat the back of a spoon. Remove from heat when it reaches a syrupy consistency.

Add Flavor and Color:

Whisk the dry strawberry gelatin powder into the hot sugar mixture until completely dissolved. The mixture will turn a vibrant red color. Set aside to cool, stirring occasionally to prevent a skin from forming on top. The mixture should remain pourable but begin to thicken.

Assemble the Pie:

Wash and hull your strawberries, then slice them in half or quarters depending on their size. Arrange them in the cooled pie crust, cutting side down for a prettier presentation. Once your gelatin mixture has cooled but is still pourable, slowly pour it over the berries, allowing it to fill all the spaces between the fruit.

Chill Until Set:

Refrigerate the pie for at least 4 hours, though overnight is best. The filling needs time to set completely into its signature jelly texture. The waiting is the hardest part but absolutely necessary for perfect slices.

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The secret to this pie's authentic flavor is the strawberry gelatin. While other recipes might use plain gelatin with strawberry juice, the concentrated flavor in the gelatin powder perfectly captures that nostalgic Frisch's taste that took me right back to childhood visits with my grandparents.

Strawberry Selection Matters

For the most flavorful pie, choose strawberries that are fully ripe but still firm. Local, in-season berries will always provide the best flavor. If your berries are particularly large, quarter them rather than halving them so they distribute evenly throughout the pie. Avoid berries with white shoulders or hollow centers as they lack flavor and can release too much water into your filling.

Make-Ahead Magic

This pie actually improves with an overnight rest in the refrigerator, making it perfect for planning ahead. You can prepare it up to two days before serving, keeping it covered with plastic wrap once fully set. The gelatin helps preserve the berries and prevents the crust from becoming soggy, maintaining that perfect texture contrast between the flaky crust and juicy berries.

Seasonal Adaptations

While strawberries are the classic choice, this recipe works wonderfully with other berries or even combinations. Try blueberries with blueberry gelatin in summer, or a mixed berry version using strawberry gelatin as the base. For a festive holiday option, cranberries and strawberries together create a beautiful ruby-colored pie that brightens any winter table.

Frequently Asked Questions

→ Can I use a homemade pie crust instead of pre-made?

Yes, you can use a homemade pie crust if you prefer. Just ensure it is baked and cooled before adding the filling.

→ What type of strawberries are best for this pie?

Fresh, ripe strawberries work best for this pie. Be sure to wash and slice them appropriately for a perfect texture.

→ How long does the pie need to set in the refrigerator?

Refrigerate the pie for at least 4 hours to ensure the filling is fully set before serving.

→ Can I substitute the strawberry gelatin?

You can try using other gelatin flavors, like raspberry, but keep in mind that it will alter the taste.

→ Is whipped cream necessary for serving?

Whipped cream is optional, but it pairs wonderfully with the sweet and tangy strawberry flavor.