Ms. Dot’s Strawberry Pie

Ms. Dot's Strawberry Pie

Ms. Dot’s Strawberry Pie

Who remembers and loved Shoney’s Strawberry Pie? Well, this one is far better and perfect for your Mother’s Day celebration. In fact, we are celebrating Mother’s Day at our family cabin for the weekend and decided to pull out an old cookbook for a dessert and were so glad to run across Ms. Dot’s Strawberry Pie recipe.

Ms. Dot was one of the sweetest ladies and best cooks in Brookhaven, Ms. And, if you’re from Brookhaven, chances are she taught Kindergarten to you, your child, or your grandchild at the First Baptist Church. Ms Dot’s been gone for some time and she’s dearly missed by her family and friends.

I hope you enjoy the recipe!


1 deep dish pie shell (baked)

1 qt. fresh strawberries

2 cups sugar

6 T cornstarch

1 c. water

1/2 oz. red food coloring

8 oz. cool whip or fresh whipped cream

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Bake pie crust according to package directions.

Wash and hull strawberries and divide. Mash half of the strawberries and set aside. Half, quarter, or slice the other half of the strawberries (this depends on the size of your strawberries. If small, you might leave them whole)

Pour mashed strawberries, water, and food coloring in a boiler. Combine sugar and cornstarch together and blend into strawberry mixture. Cook on medium high heat until clear and thick.

Arrange the whole/halved/quartered/sliced strawberries in baked pie shell and pour hot strawberry mixture over the top.

Allow to cool completely, top with whipped cream and chill.

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