Shoney's Offering Whole Strawberry Pies To-Go on Fourth of July

Forget the blues on the Fourth of July because Shoney’s has it covered with its lauded quintessential holiday dessert – Whole Strawberry Pies To-Go – which happen to be red and white, topped with an American flag.

The iconic brand, an American treasure for 75 years, is raising the bar on deliciousness for the special day, giving to-go guests the opportunity to be the hit of any celebration for $16.99. While available all summer, the pies are especially popular during the season’s primary holidays.

Shoney’s Whole Strawberry Pies To-Go are made in house from scratch with delicious, fresh strawberries in a flaky crust mixed with Shoney’s special glaze and a white whipped topping, finished of course with a miniature version of Old Glory dead center.

Shoney’s Strawberry Pies have been a brand staple since day one when it first opened its doors in 1947. Shoney’s has served more than two million slices in its restaurants per year during its coveted history. It has inarguably played a key role in the brand’s recent resurgence.

“Let freedom ring and we invite you to celebrate Independence Day with America’s favorite dessert,” says Shoney’s Chairman and CEO Mr. David Davoudpour. “We need get-togethers and community more than ever and you now have the dessert box checked. This secret recipe for our Strawberry Pies has had several generations winning over parties and picnics with its taste and impeccable presentation. We are pleased offer pure deliciousness on this wonderful holiday weekend.”             

For 75 years, Shoney’s has collected industry accolades, beginning from day one. Shoney’s is consistently recognized as a premiere family dining restaurant, praised for having the best rating for value among all family dining chains while also being hailed for its service, menu variety and diners’ recommendations. 

Price and participation may vary; please contact your local Shoney’s for inclusion information and other details.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.