Reviewed: Apr. 29, 2012

This rating is for the filling only. I used a traditional crust. The filling was awesome! Everyone at my family's Easter loved it. It does need to be eaten within a daythough or it starts to get runny. Will make again

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Erin M.

Cooking Level: Expert

Reviewed: Jan. 13, 2012

is good but it dosent taste good the next day

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Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Sep. 24, 2011

I just made mine and it is in the fridge right now. I tasted the cream and strawberries and it remined me of strawberry ice cream. I took the advice of once of the reviewers and used sweetend cocconut and nilla wafers. I havent tried the crust yet but it smelled delicous. I used a real lemon insted of lemon juice. Half of it went into the crust and the other half to the cream. I added it directly to the strawberries instead of adding it to the gelatin.

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Reviewer:

aryas_mom

Cooking Level: Expert

Living In: Dowagiac, Michigan, USA

Reviewed: Jun. 26, 2011

When ever I make this pie I always make more than one at a time because everyone loves it! It is so simple. A light delicious dessert perfect for summer.

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Cassie

Cooking Level: Expert

Reviewed: Jun. 13, 2011

Very good! The coconut crust was excellent! I was afraid the strawberry mixture would be too runny to fold the whip cream into so I put it in the freezer for 5 min. to let it set just abit. Turned out great and was great 2 days later! Everyone loved it.

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Cooking Level: Expert

Home Town: Keller, Texas, USA

Reviewed: Jun. 13, 2011

This was a great ending to our Sunday dinner on this very warm day! Everyone that tried it commented that is was "really good." The consistancy is definately more on the gelatin side than fluffy but no complaints. The fresh strawberry flavor is wonderful. I used a deep dish pie plate and followed CC's review and recommendations for the crust, except used 1 1/2 cups sweeted flaked coconut, 1 1/2 cups crushed vanilla wafers and 6 TBS butter. It worked great. After reading the reviews and wanting more of the "fluffy" texture, I beat the whipping cream very stiff (also added a tiny amount of No Taste Red Coloring Gel at this point to make a pink pie.) It may have made the filling heap a little higher, but not sure if it helped the "fluffy" I was looking for. Still delicious and completely gone, so a success. We will enjoy this again. Thanks for sharing!

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abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: May 25, 2011

I painted the interior of the crust with coco butter (as my sister who is a 5 diamond chef suggested so the filling doesn't get soggy). What a success! Simple and yummy!

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Reviewer:

macmcneely

Reviewed: Mar. 2, 2011

Great easy recipe, made it low carb friendly by using Dixie Carb Counter Graham Cracker crust, Sugar substitute and 16 strawberries. Total carb count was 17 grams for the entire pie, I split it into mini ramekins to make 6 individual servings at just under 3 carbs per serving. Very easy recipe! Loved it!

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Tiffany

Reviewed: Jan. 28, 2011

my mom and I loved it was very simple to make and delicious!!

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sadmarie

Reviewed: Aug. 7, 2010

This is a delicious recipe, easy to make, light tasting and I will use again. I didn't use the heavy cream but cool-whip as I was on a tight schedule. Took and entered into fruit pie contest and won first prize. Thank you for something so good!!!

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