Food Chain Names: Big Boy Restaurants International, 
Bob's Big Boy, Abdow's (Massachusetts, Connecticut), Azar's (Colorado, N. Indiana), Eat'n Park (metro Pittsburgh), Elias Brothers (Michigan, Ontario), Elby's (West Virginia, E. Ohio, Pennsylvania), Franklin's (Northern Pennsylvania), JB's (Idaho, Montana, North Dakota, Utah, Wyoming, Rhode Island, Arizona, New Mexico, Washington), Kip's (Texas, Oklahoma), Lendy's (western Virginia), McDowell's (South Dakota), Manner's (Northeastern Ohio), Marc's (Wisconsin, Iowa, Minnesota), Shoney's (Tennessee, Alabama, Louisiana, Georgia, Florida, southwestern Virginia, South Carolina, North Carolina, West Virginia), TJ's (New York), Top's (Illinois --used Big Boy food but not Big Boy name), VIP's (New Mexico), Yoda's (western Virginia),

Easy to make 9'' Strawberry Pies.
All ingredients are important, check 
to see if you have everything before starting.

(Makes 2 Pies, for 8 servings)
2 Store bought, Frozen Deep Dish 9" pie 
shells, baked per package directions
2 quart fresh strawberries, washed, stems 
removed (hulled.)
3 oz package strawberry Jello gelatin
½ cup corn syrup
½ cup sugar
1 cup sugar with 4 cups water for marinade
2 cups of the saved marinade juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup corn starch
Whipped Topping

Directions for Preparing Strawberries
1 cup sugar and a pinch of salt, boiled with 4 cups water until sugar is dissolved, then let cool. Place whole strawberries in a bowl and pour on the prepared sugar water to marinade. Cover and refrigerate for at least 6 hours or overnight. Next day; strain strawberries but save two cups of the juice.

Direction for Strawberry Glaze and Pie
In a saucepan combine cornstarch with ½ cup of the saved cold strawberry marinade juice, stir well to dissolve cornstarch then add another 1-½ cup of the saved marinade juice, then combine it with all the other ingredients except the vanilla and strawberries, bring to a boil to thicken, remove from heat and stir in vanilla, let cool at room temperature for 45 minutes. 
Arrange the strained strawberries either whole or cut-in-halves, divide the amount equally and place them into both  9" pre-baked pie shells, split glaze into two parts and pour over each pie, cover pies with plastic wrap and refrigerate 4 to 6 hours, slice each pie into 4 pieces and scoop it on serving dishes, top with Cool Whip or preferably homemade whipped cream before serving.

Serves 8

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