Reviewed: May 20, 2009

I made this - but with some variations... I made the recipe to serve 12. I did not use the cookie crust - instead - I tinted 1/2 the mixture with red food coloring , making it pink and spread it on a pie dish and making the sides come up a bit. I placed the remaining white mixture in the middle of that. I topped with strawberries and drizzled white and regular chocolate over it. I served it frozen - it was delicious!

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Reviewer:

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

You must change the serving size to 6! That's the only way this works and then its marvelous! I mean so good. I added coconut to crust, it was perfect!

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stephanie watson

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 26, 2009

came out too runny and had to freeze it overnight, it was more like a frozen pie than a fluffy pie. I think it may have been that the strawberries were too watery, or I did not fold in the cream well enough. I may or may not try again, its too bad because these strawberries were handpicked and so sweet.

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femmeartis

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Coral Gables, Florida, USA

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Reviewed: Dec. 14, 2008

I used a pre-made crust but it was delicious.

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beanerbecky

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Reviewed: Jun. 3, 2007

I really want to give this 5 stars... but there is a typo (it HAS to be a typo). 1/2 cup cookie crumbs isn't nearly enough. My guess would be that you need 2 or 3 times that many to make up a crust. BUT the taste of this pie is GREAT. LOVE it.

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