Reviewed: Aug. 10, 2009

this pie recipe is fantastic and really easy to make my whole family loved it!!

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R.A.M10

Cooking Level: Beginning

Home Town: Mcallen, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 28, 2009

This pie didn't last long in my house but even so, the next time I make it I'll tweak it a bit. I'm going to use less sugar next time. I had some plain vanilla cookies that I wanted to use up so I made a crust with them using the same method as for a basic graham cracker crust except without adding more sugar. Result was very good. Used the trick of chilling the pie crust before brushing with egg yolk. That worked well. This pie has great eye appeal. The colour is amazing. With strawberries fresh from the garden, what could make a better dessert in early summer?

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: May 12, 2009

I can't believe I wasted money buying those jarred sauces when this was available. Tasty with perfect texture. Yum!

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MCKARIN

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: May 9, 2009

so easy!!

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Joyce

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Reviewed: Apr. 16, 2009

I've made this twice now and it tastes great! The first time I used a homemade pie crust and it was better than the store bought crust I used the second time. My mother and father, whose first jobs were at Shoney's, said this recipe was just like Shoney's only my pie tasted better! I didn't make any adjustments to the recipe, didn't need to!

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AnnaSB-47

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Reviewed: Apr. 13, 2009

This was a great recipe. I had most of the ingredients on hand. I only had a small package of sugar free strawberry banana jello, so I used that and added regular gelatin to make up the 4TBS. Other than that I followed the recipe exactly and it was delicious! It will be made again for sure, after all the great reviews I had. Thanks!

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 12, 2009

Yummy, used raspberry jello and store bought shortbread pie crust. Family ate before Easter was over. Must make pie with Strawberries at current prices.

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DACOFFMAN

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Reviewed: Apr. 4, 2009

I use raspberry jello instead of strawberry. It brings out the flavor of the strawberries more. I also use whole berries instead of slicing them. Just arrange them however you want them and chill until you serve.

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Debbie

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Mar. 30, 2009

I used the glaze for strawberry shortcakes. The only thing I did different was cut the cornstarch down to 1 1/2 tbsp. and the gelatin to 2 tbsp. When I first made it, I thought it was too thick even for pie. Tasted delicious. I will never buy glaze from the store again!

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Jennifer

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Mar. 16, 2009

this recipe is great! i even used fresh-picked strawberries from a local farm. the only thing i changed about this recipe was using a frozen deep-dish pie crust instead of the graham cracker crust. of course i baked the crust before adding the ingredients to it. the pie turned out GREAT. perfect amount of sweetness!

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kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 15, 2009

Cut recipe in 1/2. Used exact ingredients ratios and directions. Used shortbread crust (1c flour, 1/2c butter, 1/4c powdered sugar, 1t vanilla) instead of graham crust and i'm really glad i did. After pouring strawberry filling into crust I stuck it in the freezer instead of the fridge for a while to set up cuz i get impatient. Served the pie with cool whip. Flavor of this pie is amazing. not too sweet just perfect.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Feb. 16, 2009

So good! I used this as a filling for a layer cake with the Cream Cheese Frosting II recipe. The leftover glaze was awesome over ice cream. Will definitely make this again.

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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Feb. 6, 2009

I love it...did it for my siter in law's baby shower...

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dorisp

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Reviewed: Jan. 12, 2009

I followed the recipe exactly except I used frozen strawberries that I had left over from strawberry picking. I just thawed them a bit (left semi frozen for easy slicing) and cut them in slices. Worked perfectly! A very quick dessert to put together.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Nov. 10, 2008

I made this with a homemade flaky pasty crust instead of the graham cracker, just a personal preference. The filling is AMAZING! I tried it for the first time less than a month ago and have already had to make six of them! My family and husbands co-workers have been demanding them every time I see them. I have finally found my staple strawberry pie recipe, thank you!

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