Desserts
This Bob Evans Strawberry Supreme Pie copycat recipe delivers the same triple-layered magic you remember from childhood—pressed oat crown crust, velvety vanilla pudding, and fresh strawberries that taste like summer in every bite.
The secret lies in a foolproof technique for creating that signature oat crown texture without a food processor, plus a filling that's perfectly balanced between creamy and fruity.
I've tested this recipe dozens of times to ensure it replicates Bob Evans' iconic dessert exactly, right down to the golden, crispy top layer.
The key to success begins with the crust—a pressed oat crown that's crispy on the edges and tender in the center. We'll use a simple combination of flour, butter, and oats that gets pressed into the pan and baked until golden.
The strawberry filling requires just a few minutes of simmering to develop its rich, jammy texture, while the vanilla pudding layer adds that signature creamy contrast. Every component comes together in a single baking process, ensuring perfect layers every time.
What you'll end up with is a pie that looks and tastes exactly like the one from Bob Evans—golden oat crown crust, creamy vanilla pudding peeking through fresh strawberries, and a texture that's both satisfying and nostalgic.
The strawberries stay vibrant and juicy, while the pudding layer provides that perfect balance of sweetness. This recipe serves 8, making it ideal for family gatherings or special occasions when you want to recreate a classic dessert.
Ready to recreate this iconic pie at home? We'll walk through each step—from preparing the crust to assembling and baking the pie—so you can achieve professional results in your own kitchen.
The best part? This version is easier to make than you might think, with techniques that ensure success even for home bakers. Let's get started!
Ingredients for bob evans strawberry supreme pie copycat
Eight simple ingredients create Bob Evans' iconic triple-layered magic—crisp oat crown, creamy pudding, and juicy strawberries.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Old-Fashioned Rolled Oats 🥣 | 2 cups | Blended into fine powder |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust sweetness |
| Large Eggs 🥚 | 1 whole | For crust binding |
| Vanilla Instant Pudding Mix 🍦 | 3 tbsp | Vanilla flavor preferred |
| Milk 🥛 | 2 cups | Whole milk for creaminess |
| Fresh Strawberries 🍓 | 4 cups | Hull and slice (2 lbs) |
| Granulated Sugar 🍚 | ½ cup | For strawberry filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ¼ cup | For dusting top |
The oats are non-negotiable for that signature crust texture. Bob's Red Mill rolled oats work best—don't use quick oats. For the butter, Land O'Lakes unsalted is my go-to (it's reliable and cold enough to cut properly). The strawberries should be vibrant red with no soft spots—Costco's seasonal berries are perfect for this. If you can't find fresh vanilla pudding mix, Jell-O brand is the closest copycat option. The key is blending the oats into a fine powder before mixing with butter—this creates that signature crumbly texture.
No vanilla pudding mix? Homemade vanilla pudding with cornstarch, milk, and vanilla extract works beautifully—just simmer 2 minutes until thickened. Short on strawberries? Frozen unsweetened strawberries thawed and drained work in a pinch (they'll be less juicy but still delicious). The cornstarch is crucial for that jammy strawberry texture—don't skip it. For the crust, if you don't have a food processor, pulse the oats in a blender until they resemble flour. And trust me, the powdered sugar dusting on top is worth the extra minute—it gives that restaurant-quality finish.
This pie tastes even better the next day once the flavors meld. Store it covered at room temperature for up to 2 days, or 3 days in the fridge. The crust stays crispy if you reheat slices for 10 seconds in the microwave—just watch closely. For serving, I always slice it into 12 equal pieces (like Bob Evans does) so everyone gets that perfect triple-layer bite. The leftovers freeze beautifully for up to 2 months—just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this oat-and-flour crust—no rolling, no fuss. Just toss the dry ingredients with cold butter until it clumps, press into the pan, and bake. Honestly, it’s the kind of shortcut that makes you feel like a baking pro without the stress.
- Strawberry-Creamy Magic: That buttery oat crust paired with sweetened strawberries and a velvety custard top? It’s ridiculous how good it tastes. The oats add a subtle crunch that cuts through the richness, and the custard layer is exactly what makes this pie feel like a restaurant treat.
- Potluck Star: Between us, this is the pie I bring to every summer gathering. It travels well, doesn’t need refrigeration until serving, and slices neatly—no one will guess it’s not from a bakery. Plus, the oat crust holds up better than most when it’s 90 degrees out.
- Budget-Friendly Luxury: I make this for under $10 using pantry staples. Rolled oats and flour stretch the filling, and the butter-to-sugar ratio keeps it rich without breaking the bank. Leftovers? They’re even better the next day—warm it up, and it’s like Bob Evans just delivered to your door.
Step-by-step instructions for Bob Evans strawberry supreme pie copycat recipe
Here's how to recreate that legendary triple-layered pie with a crisp oat crown, creamy vanilla layer, and bursting strawberry filling.
Prepare the Pressed Oat Crust
Preheat your oven to 350°F. In a food processor, blend the 2 cups old-fashioned rolled oats into a fine powder—this will give your crust that signature crumbly texture. In a large bowl, combine the oat powder with the 2 cups all-purpose flour, 0.75 cup granulated sugar, and 0.25 tsp salt.
Cut in the 1 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 1 whole large egg and mix just until combined—don't overwork it. Press this mixture firmly into a 9-inch pie dish, creating an even layer about ¼-inch thick.
Bake the Crust Until Golden
Bake the crust for 12-15 minutes until it's golden brown and firm to the touch. Real talk—don't skip this baking step. The crust needs to be fully set before adding the filling, or it'll turn soggy. Let it cool completely on a wire rack before proceeding.
While the crust bakes, prepare the strawberry filling. In a medium bowl, combine the 4 cups sliced fresh strawberries, 0.5 cup granulated sugar, and 2 tbsp lemon juice. Let this mixture sit for 10 minutes to release its juices—this ensures a thick, flavorful filling.
Thicken the Strawberry Filling
In a small saucepan, whisk together the 1 tbsp cornstarch with 2 tablespoons of the strawberry juice. Pour this mixture back into the bowl with the strawberries and stir well. Cook over medium heat for 5-7 minutes, stirring constantly, until the filling thickens to a jam-like consistency.
Remove from heat and let it cool completely. This filling needs to be at room temperature before assembling the pie—otherwise, it'll melt the vanilla layer. Taste and adjust sweetness if needed, but remember the crust and pudding will add additional sweetness.
Prepare and Layer the Vanilla Pudding
In a medium saucepan, heat the 2 cups milk over medium heat until it's steaming but not boiling. In a separate bowl, whisk the 3 tbsp vanilla instant pudding mix with 1 tablespoon of the cold milk to create a smooth paste. Slowly pour the hot milk into the pudding mixture while whisking constantly.
Pour the pudding mixture back into the saucepan and cook over low heat, stirring constantly, for 2-3 minutes until it thickens enough to coat the back of a spoon. Remove from heat and let it cool completely, stirring occasionally to prevent skin formation. This layer needs to be completely set before assembly.
Assemble and Chill the Triple-Layered Pie
Spread the cooled vanilla pudding evenly over the baked crust, creating a smooth layer about ¼-inch thick. Spoon the strawberry filling over the pudding layer, spreading it evenly to the edges. The filling should come up to within ½-inch of the pie dish's rim.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows all layers to set properly and develop those perfect textures. Before serving, dust the top generously with 0.25 cup powdered sugar using a fine-mesh sieve for that signature dusting.
Pro Tips For Making Bob Evans Strawberry Supreme Pie Copycat
- Pulse the Oats: DESCRIPTION: Use your food processor to grind the rolled oats into a fine powder—think flour consistency, not gritty bits. I learned this the hard way after biting into a pie with oat chunks that hadn’t fully dissolved. The crust won’t be as smooth otherwise, and the texture suffers.
- Chill the Dough: DESCRIPTION: Wrap the crust dough tightly in plastic and refrigerate for at least 30 minutes before rolling. Cold dough is easier to handle and less likely to shrink or tear when you’re trying to fit it into your pan. Trust me, your future self will curse you if you skip this.
- Don’t Overmix the Filling: DESCRIPTION: Stir the strawberry mixture just until the sugar dissolves—no more. Overmixing releases excess juice, which turns the filling into a soggy mess. The recipe relies on that perfect balance of thick, jammy texture, not a watery puddle.
- Preheat the Pan: DESCRIPTION: Place your pie pan in a 375°F oven for 10 minutes before adding the crust. This ensures the bottom crisps up evenly and doesn’t absorb moisture from the filling. I used to skip this, and the crust always came out floppy—now it’s golden and sturdy.
Creative variations of this dish
Classic Strawberry Cream Pie
Swap the oat crown crust for a traditional graham cracker crust—crush 2 cups graham cracker crumbs with ½ cup melted butter and press into a 9-inch pie dish. Bake at 350°F for 10 minutes before adding the vanilla pudding and strawberry layers.
This version is still triple-layered but with a nutty, cookie-like base that complements the fruity filling perfectly. 🍪
White Chocolate Swirl
Add a decadent twist by folding ½ cup melted white chocolate into the vanilla pudding layer before spreading it over the crust. Drizzle 2 tbsp white chocolate sauce over the strawberry filling before chilling.
The contrast of creamy white chocolate with bright strawberries creates a sophisticated flavor profile that feels restaurant-worthy.
Berry Supreme Mix
Replace half the strawberries with 1 cup blueberries and 1 cup raspberries for a mixed berry supreme. Adjust the sugar to ⅔ cup granulated to balance the tartness of raspberries. This variation adds vibrant colors and a complex berry flavor that keeps the pie exciting even after the first slice.
The berries stay vibrant when cooked briefly with the cornstarch slurry.
No-Bake Oat Crust
For a shortcut, mix 2 cups crushed vanilla wafers with ½ cup melted butter and press into the pie dish. Chill for 15 minutes before adding the filling—no baking required. This version delivers the same oat-like texture without the hassle of baking the crust first.
It’s perfect for those who want to skip the oven entirely while still achieving that iconic pressed crust.
Lemon Curd Layer
Replace the vanilla pudding with a homemade lemon curd layer made from 3 egg yolks, ½ cup sugar, ¼ cup lemon juice, and 4 tbsp butter. Cook until thickened, then spread over the crust before adding the strawberry filling.
The tangy lemon curd cuts through the sweetness of the strawberries, adding a bright, citrusy dimension that’s surprisingly refreshing.
Seasonal Pumpkin Spice
Transform this into a fall favorite by adding 1 tsp pumpkin pie spice to the vanilla pudding layer and swapping strawberries for 1½ cups canned pumpkin puree mixed with ½ cup maple syrup.
Top with whipped cream and a sprinkle of cinnamon. The warm spices and pumpkin create a cozy, seasonal twist on the classic while keeping the triple-layered structure intact.
Nutrition facts
Frequently asked questions
Why does Bob Evans' strawberry supreme pie have an oat crown crust instead of regular pie dough?
The oat crown creates that signature crunchy, crumbly texture that sets it apart from traditional pies. The oats blend into a fine powder, creating a crispy edge while staying tender in the center. This pressed crust also holds up better to the moisture from the strawberry filling, preventing sogginess that can happen with flaky crusts.
Can I make this pie without a food processor for the oat crust?
Pulse the 2 cups rolled oats in a blender until they resemble flour, then proceed with the recipe. For an even finer texture, you can also grind them in a coffee grinder or place them in a sealed bag and crush with a rolling pin. The key is getting the oats as fine as possible for that authentic crumbly texture.
How do I prevent the strawberry filling from being too runny?
The cornstarch slurry is your secret weapon! Mix the 1 tbsp cornstarch with 2 tbsp strawberry juice first, then combine with the fruit. Cook over medium heat for 5-7 minutes until it thickens to a jam-like consistency. If it's still too thin, simmer for another minute or two.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to remove excess moisture. Frozen strawberries will work, though they'll be slightly less vibrant and juicy than fresh. For best results, use high-quality frozen berries without added sugars. You may need to add 1 extra tbsp cornstarch to compensate for the extra liquid from thawing.
Why does the pie need to chill for 4 hours before serving?
The chilling time is crucial for developing proper textures! The pudding layer needs to fully set, while the strawberries absorb some of the moisture from the crust, preventing a soggy bottom. This also lets the flavors meld together for that perfect balance of sweetness and tartness. Patience here makes all the difference in the final texture.