Yum, there is nothing like the taste of fresh strawberry pie, and this is a great recipe. I took the advice of several other reviewers and decreased the sugar to 3/4 cup, which preserved a little more of the tart flavor of the strawberries. My fix for making sure the glaze set up was to use my food processor to make a smooth puree out of the water, sugar and strawberries, to which I added 4 Tbsp. of cornstarch (1 more than the recipe recommends). I then cooked this until it thickened, cooled it to room temperature, stirred the remaining sliced berries into it, and poured it all into the shell. Refrigerating for a couple of hours before serving completed the process, and it turned out fantastic. I like the idea of brushing the crust with egg white before baking--unfortunately, I already had mine in the oven when I read that tip, but I'll try that next time. Excellent idea for a pie with a fresh fruit filling.

Reviewed On: Jun. 27, 2009

This smelled heavenly while simmering, but unfortunately we found it completely bland upon tasting. I can't figure it out. Given the amounts and kinds of spices in the recipe, this should have been very flavorful, and I did make it as stated, except for leaving the cashews out due to a nut allergy in the family. Adding salt at the table helped, but not all that much.

Reviewed On: Mar. 26, 2009

Very tasty, but not quite as good as the coconut cream recipe I've used in the past. I would suggest using 1/4 cup cornstarch as the thickener instead of the 1/2 cup flour, so that the texture will be smoother. 2 tsp. vanilla gives it just a bit more oomph, and I used 1/2 tsp. salt. I have to admit I did get tripped up by the fact that the ingredient list cited "4 eggs," and not "4 egg yolks." Since I am a fairly accomplished baker, I really was not reading the instructions that well, and went ahead and added the 4 eggs instead of just the yolks. Didn't seem to really affect the final product, other than the increased calorie content. However, I think it would help to make a correction to the ingredient list, if possible. Overall, this is a pretty decent little recipe.

Reviewed On: Jan. 18, 2008