recipe reviews for:

Strawberry Cheese Pie

“ This dreamy pie is filled with a cream cheese mixture sweetened with confectioners ' sugar, flavored with vanilla and almond extracts, and studded with chopped almonds. After whipped cream is folded into the mixture, it 's all spooned into a baked, homemade pie crust. The pie is chilled, decorated with fresh strawberries and brushed with a currant-jelly glaze.”

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Reviewed: Oct. 30, 2010

I made this last sunday & my boyfriend loved it he told me i had to make another 1 bcuz he wasnst sharing lol he thought i baked it

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2 users found this review helpful

Reviewer:

iluvfood

Reviewed: Jul. 23, 2010

Excellent!

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Gloria

Reviewed: Jun. 26, 2010

made this for a family gathering and it was gone before I had a chance to taste it. Made again so I could try it. Will make again often

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2 users found this review helpful

Reviewer:

keiko

Reviewed: Jun. 17, 2010

Good but labor intensive.

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7 users found this review helpful

Reviewer:

mjhutch

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Jul. 1, 2009

I thought this was a delicious pie! The almond extract gives it a nice flavor, as do the chopped almonds. I made it using pre-baked crusts,so it was very easy to make as well. The only things I did differently were: adding more cream cheese- and extra small box (I used lower fat version) and more whipping cream- 1.5 cups to make the pie fuller and denser. Lots more strawberries, and some extra whipped cream on top gave the pie rave reviews! A really nice, light summery dessert.

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Reviewer:

Memorist

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Annapolis, Maryland, USA

Reviewed: Jun. 15, 2009

I've made this twice now. The first time as written. That was pretty good. The second time I used a store-bought chocolate crust, chopped up 2 squares of white chocolate and added that and a pint of fresh raspberries to the filling. Then I put another pint and a half of fresh raspberries on top of the pie and drizzled those with 2 squares of melted white chocolate. Whole family agreed that was even better than the strawberry version. Next time I'm going to try tweaking the proportions of the filling by using 1 1/2 blocks of cream cheese and 1/2 cup of whipping cream to try to get a denser, more cheesecake-like pie. While this recipe is tasty, it's a little more fluffy than I prefer. Pretty good as is, though, and lots of room for experimentation.

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Reviewer:

JDLab

Reviewed: Jun. 1, 2009

This was really good - I made some changes - I omitted the crust. I spread the filling in a free-form circle on the platter. I used toffuti cream cheese to keep it dairy-free. I omitted the almonds and almond extract and I froze the filling. Right before serving I placed the sliced strawberries on top. It was really good. I did not have to let it thaw out before slicing.

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3 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 17, 2009

I used a frozen pie crust on this - instead of making my own. It was SO GOOD. I could not find currant jelly, so I used peach instead (which I had on hand). I am sure that strawberry jelly would also have worked. This is definitely a pie to try - you won't be disappointed!

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3 users found this review helpful

Reviewer:

dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

Reviewed: Apr. 26, 2008

Based on my own experience with this recipe and after reading reviews of others I can confidently say this is a PERFECT, delicious and show stopping pie if: you use a homemade pie crust--no store bought, no graham cracker and do use the almonds and almond extract, just as the recipe is written. However, I didn't like the idea of chopped almonds mixed into the filling, so I toasted sliced almonds and covered the cool, baked crust with them before adding the filling. Most important,I found the currant jelly glaze a little thick and gloppy, so the next time I make this (and I know there will be MANY next times) I'll thin the jelly out with a bit of water to make it more glaze-like and easier to spread.

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38 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 19, 2008

goodgawsh, this is an incredible pie! I made THREE of these for a family get-together. (4x recipe) They were all gone the SAME EVENING. This is an excellent pie. Now, I am going to try to make it with splenda and see how that works...and oh yah a bran 1 crust instead.

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