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: 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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Memorist

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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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JDLab

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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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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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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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dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

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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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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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angelinamarina

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Reviewed: Feb. 13, 2008

this one's a crowd pleaser!

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SHELBYMEDLANG

Cooking Level: Intermediate

Home Town: Maple Valley, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 8, 2007

Excellent reviews from my audience! Like most other reviews, if you use a store-bought crust, this pie is super easy to make!

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EpicureNancy

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Reviewed: Jul. 2, 2007

the best strawberry cheese pie! Extremely easy to prepare...everyone loves it!

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judi p

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Reviewed: May 5, 2007

This was very good and I really like the flavor the almonds give to it. I took a shortcut and used a store-bought graham cracker crust, but I think it would have been better with the homemade crust called for. Otherwise I made it exactly as directed and it was delicious, but I wouldn't call it "quick and easy" like some other reviewers. It actually took me a really long time to make, by the time I washed and cut all the berries, chopped the almonds, whipped the cream,etc. and it dirtied lots of bowls. But a nice result!

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Apr. 23, 2007

Wow! This was a winner. I used a grocery-store purchased glaze on the top, and it was a hit!

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SNOVITSKY

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Reviewed: Apr. 17, 2007

Very good. I didn't have any almond extract or almonds and I think it would have been perfect if I had.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Apr. 15, 2007

My husband really liked this as well as friends of ours. The almonds was a surprise that I would normally not think of using. It was delicious. I will make it often.

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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Mar. 11, 2007

I made this for a 4th of July cook out and it was a hit. Perfect summer time dessert....Light and a little bit of fresh fruit. I will definitely make it again.

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jmgredlein

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 16, 2007

Both my fiance and loved this recipe..although I altered it so much I am not sure if it still counts! I made a graham cracker crust instead, and ommitted the almond flavoring and almonds, as well as the glaze. I put strawberries on the bottom as well as on top of the filling and then topped the whole pie off with sweetened whip cream. It was awesome! The filling was very light and creamy, but not too sweet.

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jessicado

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Reviewed: Aug. 10, 2006

I loved this recipe. Instead of using the crust that the recipe called for I made a shortbread cookie crust. With the shortbread cookie crust this pie tasted just like strawberry shortcake. I cut the strawberries in half and then covered the pie with them in a circular pattern and then brushed on the currant jelly. I am not sure if my strawberries were too watery or if I used too much jelly, but the top was kind of watery (which didn't stop my family from eating the whole thing!!!). Next time I think I might either slice the strawberries thinly and use less jelly or just do a circle of strawberries around the edge. I also garnished the top of the pie with some more chopped almonds so people would know what to expect! DELISH!

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mam62505

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jun. 21, 2006

This is such an excellent recipe! I varied it by using the Cream Cheese Tart Shells recipe from this site and made mini tart shells in a 12-cup muffin pan, baked them, then filled with this mixture and added berries sweetened with sugar on top. They were a HUGE hit and very easy to put together and a great summer dessert!

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TOEVLUGSOORD

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Reviewed: Jun. 19, 2006

I served this pie for Father's Day and it was a huge hit. I substituted with homemade graham cracker crust, Cool Whip, & seedless strawberry jam. Omitted the chopped almonds, too.

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 15, 2006

This pie turned out very well, but it lacked the wow factor I was looking for. I used the graham cracker crust, which worked very nicely. I also enjoyed the hint of almond in the cheese filling, although in my opinion, for amount of fat in this pie it is not worth making again.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Jun. 11, 2006

Excellent flavor, everyone loved it! I'm not crazy about this crust, so I made my own pie crust recipe. I have also made this pie in a a store bought Nilla wafer crust...loved it either way. I will keep this one on hand for a quick summer dessert recipe when I need one in a pinch. It was so easy.

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