Bob Evans Strawberry Supreme Pie Copycat Recipe: Molasses-Kissed Oat Crown Over Creamy Vanilla Swirls

This Bob Evans Strawberry Supreme Pie copycat recipe delivers the iconic molasses-kissed oat crown crust and creamy vanilla swirls that made it a diner classic.

The secret lies in a perfectly balanced strawberry filling thickened with cornstarch for that signature texture, paired with a custard layer that gives it that unmistakable richness.

I've recreated this pie exactly as it's served in their restaurants, down to the whipped cream swirls and berry garnish that make it look as good as it tastes.

The recipe begins with a homemade oat crown crust that's slightly sweet and nutty, achieved by mixing molasses into the dough for that signature flavor. The strawberry filling is where the magic happens—simmered just enough to develop flavor but still vibrant, then thickened to the perfect consistency.

What sets this apart is the custard layer underneath, which adds that extra creaminess that makes every bite worth waiting for.

By the time you pull this pie from the oven, you'll have golden-brown oat crown crust with those beautiful swirls of whipped cream peeking through. The strawberry filling will be perfectly set, neither too runny nor too firm, with a custard layer that keeps it moist.

Topped with fresh berries, it's a dessert that looks as impressive as it tastes—ideal for family gatherings or when you want to recreate a diner favorite at home.

This recipe serves 8 and takes about 1 hour and 15 minutes to prepare, including baking time. The key to success is patience—letting the filling thicken properly and baking the crust just until it's golden ensures you'll achieve that restaurant-quality result.

Serve it warm with a scoop of vanilla ice cream for the full Bob Evans experience.

Ingredients for bob evans strawberry supreme pie copycat

Pantry staples meet diner magic—these ingredients recreate Bob Evans' signature pie exactly.

The molasses is non-negotiable here—Blackstrap or unsulphured gives that deep, caramel-like flavor. Bob Evans uses a molasses-kissed oat crown crust, so grab the dark, sticky kind, not the lighter varieties. For the strawberries, local in-season berries taste best, but frozen works in a pinch if you're not near a market. The custard layer? That's where the magic happens—full-fat heavy cream and egg yolks create that signature richness. I always buy my heavy cream from Costco for the best price and quality, but any brand will do as long as it's full-fat.

No cornstarch? Arrowroot powder at the same amount works just fine. Short on strawberries? Raspberries or blackberries add a nice twist, though the color will differ. The whipped cream needs to be stiff—chilled bowl and beaters are key. If your cream won't whip, add a pinch of cream of tartar to stabilize it. The vanilla extract should be pure—no imitation. For the crust, if you can't find rolled oats, quick oats toasted in a dry pan work in a bind, but they won't be as crisp.

This pie tastes even better the next day, so make it ahead. The crust stays fresh for 2 days if wrapped tightly, but the filling is best eaten within 48 hours. Freeze the assembled pie (before baking) for up to 3 months—just thaw overnight in the fridge. The whipped cream swirls? Add them right before serving so they stay fluffy. I always make a double batch of custard—one for the pie, one for ice cream—because it's that good.

Step-by-step instructions for Bob Evans strawberry supreme pie copycat recipe

Here's how to recreate that iconic molasses-kissed oat crown and creamy vanilla swirls at home.

In a food processor, pulse together the 2.5 cups all-purpose flour, 1 cup old-fashioned rolled oats, 0.5 tsp sea salt, and 0.5 cup granulated sugar until combined but not finely ground. Add the 0.75 cup cold unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Transfer the mixture to a large bowl and cut in the 0.5 cup molasses using a pastry cutter or your fingers. The dough should hold together when pressed but still be slightly crumbly. Add the 1 whole large egg and mix until incorporated. Finally, drizzle in the 0.5 cup ice water while stirring with a fork until the dough just comes together—don't overmix or it will become tough.

In a large bowl, combine the 4 cups fresh strawberries (hulled and sliced), 1.5 cups granulated sugar, 0.25 cup cornstarch, and 2 tbsp lemon juice. Gently toss until the strawberries are evenly coated. Let the mixture sit for 15 minutes at room temperature while you prepare the crust—this allows the juices to begin releasing, which is crucial for a thick, flavorful filling.

Transfer the strawberry mixture to a saucepan and cook over medium heat, stirring constantly, until it begins to bubble and thicken (5-7 minutes). The filling should coat the back of a spoon when you run your finger through it. Remove from heat and let it cool completely before assembling the pie—this prevents the crust from getting soggy.

In a medium saucepan, combine the 1 cup heavy cream, 4 whole large egg yolks, 0.25 cup granulated sugar, and 1 tbsp vanilla extract. Whisk vigorously until smooth. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon (5-7 minutes).

Here's the thing—this custard needs to be silky smooth. If it starts to curdle or scorch, immediately remove it from heat and stir vigorously until it smooths out. Once thickened, remove from heat and let it cool to room temperature. The custard should be the consistency of pudding but still pourable—this is what creates that signature creamy layer in Bob Evans' pie.

Preheat your oven to 375°F. Divide the cooled custard into two equal portions. Press half of the molasses-oat dough mixture into the bottom of a 9-inch pie dish, creating an even layer about ¼-inch thick. Spread half of the cooled strawberry filling over the crust, then pour one portion of the custard over the strawberries.

Repeat with the remaining crust mixture, strawberry filling, and custard. The top crust should be pressed gently but firmly to create a smooth surface. Cut a few small slits in the top crust to allow steam to escape during baking. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling through the slits.

Remove the pie from the oven and let it cool completely on a wire rack (at least 2 hours). This resting period is crucial—it allows the layers to set properly and prevents a runny filling. Once cooled, whip the 2 cups whipped cream to stiff peaks and spread it evenly over the top of the pie.

Garnish with the 0.5 cup sliced fresh strawberries arranged decoratively. Serve slices warm or at room temperature. The contrast between the spiced oat crust, sweet strawberry layer, and creamy vanilla custard is what makes this pie so special—each bite delivers all three textures and flavors in perfect harmony.

Best sauces and condiments for these flavors

Molasses-Infused Whipped Cream

This isn't your average whipped cream—Bob Evans adds a touch of molasses to their whipped cream topping for a subtle caramel note that complements the pie perfectly. Whip 2 cups heavy cream with 1 tbsp molasses and ½ tsp vanilla extract until stiff peaks form.

For extra flair, fold in 2 tbsp powdered sugar to balance the richness. 🍦

Vanilla Bean Custard Swirl

The custard layer deserves special attention. For an authentic touch, replace the vanilla extract with 1 vanilla bean (split and scraped) in the custard recipe. The natural seeds add depth that imitation extracts can't match.

If you're feeling adventurous, add 1 tbsp brandy to the custard while it cooks—it enhances the vanilla flavor beautifully. 🌸

Strawberry Preserves Drizzle

For a restaurant-quality finish, drizzle 2 tbsp strawberry preserves (warmed slightly) over the whipped cream before adding fresh strawberries. This adds a glossy sheen and extra fruit flavor. I like Smucker's Unsweetened Strawberry Preserves for its smooth texture. Apply with a spoon or small squeeze bottle for even coverage. 🍓

Caramelized Sugar Crust Glaze

After baking, brush the warm crust with a simple glaze made from ½ cup powdered sugar and 1 tbsp water, heated until dissolved. This creates a shiny, caramelized finish that mimics Bob Evans' signature presentation. For extra crunch, sprinkle crushed graham crackers over the glaze before it sets. 🔥

Citrus Zest Garnish

A bright citrus garnish elevates the pie's presentation. Zest 1 lime and sprinkle lightly over the whipped cream. The acidity cuts through the richness and adds a professional touch. For a pop of color, add edible gold leaf if you're serving for a special occasion. 💛

Honey-Lemon Whipped Cream

For a lighter variation, replace the molasses with 1 tbsp honey and 1 tsp lemon zest in the whipped cream. This creates a floral, citrus-forward topping that pairs beautifully with the berries. The honey adds natural sweetness while keeping the cream airy. Perfect for summer gatherings! 🍯

Frequently asked questions