Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time, but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by 50% was perfect. I quartered the strawberries, since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it, though, he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame!

very good, i also tried this with crushed nilla wafers instead of pecan sandies. I liked it even better!

This is an excellent recipe. I didn't even use the almonds in the crust (didn't miss them). I saved some nice looking sliced berries and arranged them on top of the glaze which made the pie look very nice. It did get a little runny the next day, but the flavor was fantastic! I will definitely be making this pie again.

What an unusual crust! Very good...I chose to use a blender to crush the cookies...something I would not recommend doing b/c the oils from the cookies end up being too thick. Next time I will crush the cookies the old fashioned way. I also added the sauce mixture to the sliced strawberries. Yum!

I loved the flavors in this pie... the crust was so good. We doubled the crust as suggested, which was good, but I would definitely use a 10" pie pan rather than a 9". Things were overflowing. Also the filling seemed to get more and more runny after refrigeration... so the presentation was pretty messy. But, the flavors made up for it. Very tasty and all my guests liked it!

wonderful! made this for mother's day and it was a big hit...it didn't look very nice (think will make more crust in the future) but tasted fabulous!

Wonderful!! I didn't change a thing. The crust and the glaze taste far better than any other recipe I've tried. This recipe is a keeper! Thank You

Wow! Delicious! I've never liked strawberry pies before this, but this glaze is so good. This has become a family tradition every June after we pick fresh strawberries from the berry farm. The super sweet fresh strawberries is what I think really makes this pie, and of course the fabulous crust!

This recipe is as real winner! Served to guests that happen to have PhDs in food science and they raved!! I did double the crust recipe, as suggested. I am glad I did. Pie turned out a little runny, but no one cared.

I didn't read the whole recipe at first, so I didn't know you had to wait three hours for it to set.I also took the advice of others and doubled the crust. It turned out more like a cobbler than a pie, but there wasn't a single scrap left over...YUMMM

Yummy! A pain to cut up all those strawberries, but well worth it in the end. I made this twice in a row (we had a bucket of fresh strawberries) and doubled the crust recipe the second time. I felt like there wasn't enough crust to go around on the first try. Also, I'm terribly afraid of making pie crusts, but this was super easy (I don't even think it counts as making a pie crust). This would be great at get togethers during the summer because it is tasty, pretty, and great at any temperature.

This was the best pie ever. I made one for each of my neihbors and I make it for gifts.

This was a really delicious pie, and Star is right; the crust is yummy! I added blueberries with the strawberries, and I'm glad I did, because the glaze was a little sweet, so the blueberries balanced everything nicely. It's so good, I'm making it for Easter!

Definitely don't make this a day ahead of time. The fresh strawberries turned runny. The crust had a good flavor, but I don't think I'd bother with this again.

This pie should not be made too far in advance of it being served. Liquid pooled on the top, as I made it a day ahead. Looked unattractive, but was delicious anyway.

Whew! This is sweet! After reading reviews and applying suggestions, I would add - double the crust recipe and figure out how to make it not crumble. Adding more strawberries helped. And I quartered the strawberries and mixed them with the cooked mixture before pouring it in. I also used a cream cheese whip cream mix (used that mixture from the two tiered strawberry pie recipe) and put a dollop on top. That was tasty. I think the taste of the crust makes the pie.

I had problems with the crust. I wasn't sure if the almonds were to be ground but I thought so. So...I overprocessed the crust ingredients and they turned oily. At that point I should have put the crust in the refrigerator for a bit before baking, but I didn't. Despite the fact that the crust ended up like a big flat cookie, it made no difference to the end result which was fabulous! My husband and guests loved it - as I did (the biggest critic of them all!).

This was absolutely delicious, considering the fact that i made a wheat-free & no-sugar added version!! For the crust, i used only a few crushed (sugar-free, wheat-free spelt pecan cookies) along with shortening and some protein powder. For the filling, i followed the steps exactly except I used stevia instead of sugar. The only things i would change in this recipe would be to maybe add egg whites in the crust so that it actually holds together (the crust turned out VERY crumbly.