Reviewed: May 14, 2007

Simple to make with a pre-made crust and it's got a wonderful taste!. I used the 3/4 cups of sugar and it was perfect. Everyone raved about it, with people being quite upset that I hadn't made 2 (for seconds!) This will definately be one of my favorite summer desserts!

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Carmella

Home Town: Brooklyn, New York, USA

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Reviewed: May 14, 2007

I tried this recipe out for mother's day. It was good but not great or outstanding. Both of my pies where eaten but I did not get rave reviews and I followed the recipe to the T. I thought it tasted a lil starchy. Overall I don't think I'll make it again but it was ok.

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gatorgurl

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Reviewed: May 14, 2007

This is the BEST!! I added a layer of cream cheese and some red food coloring. I used Big Guy Strawberry Pie's crust because I didn't feel like rolling one out. It looked and tasted wonderful!

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PATTY33

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Reviewed: May 12, 2007

With over 160 reviews before me, I'm afraid no one will pay attention to what I have to say. I made this recipe tonight for a friend's birthday party and it was fantastic!! For a "no bake" recipe, what a hit!! Thank you!!

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JHALO

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Reviewed: May 12, 2007

For a great taste, use gingerale instead of water. What it does for the flavor is unbelievable.

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Jess

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Reviewed: May 12, 2007

This was a great pie. I cut the strawberries into slices instead of leaving them whole. I figured it would be a little hard to eat. Definitely enjoy this pie with whipped cream!

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PICTUREJEN

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Reviewed: May 12, 2007

I should have listened to some other reviewers and cut back the sugar to 3/4 to 2/3 cups. This was a tad too sweet for me. I used a homemade graham cracker crust and spread some cream cheese flavored with sugar and vanilla over the baked crust. (Some of my strawberries had turned bad since I bought them. Just one day! and I needed the filler) The glaze thickened fast and turned an unappetizing Pepto Bismol pink, so I added a package of unsweetened strawberry Kool-Ade as suggested by a reviewer, and the color improved. DH couldn't wait for the pie to set, so we cut into it after only 1 1/2 hours of chilling. Very good pie! Will make again with less sugar.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 11, 2007

I made this pie last night and it was perfect. I took the suggestion of other reviewers and used 3/4 c sugar and 1/2 c water which made the pie not too sweet. This will be my summer dessert for picnics! Thank you for sharing!

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SHIRLEY122

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Reviewed: May 11, 2007

Easy and delicious. It thickened quicker than the recipe stated.

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Alyson

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Reviewed: May 10, 2007

This is the best strawberry pie I have ever had. It was so simple to make. I followed the recipe exactly and it was awesome. I will make this all summer, just fabulous!

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GEORGESGIRL99

Cooking Level: Expert

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Reviewed: May 10, 2007

I've made a silimar version of this pie for several years and the priamry differences are: I use fewer mashed strawberries and incorporated them into the simple syrup I made. For the simple syrup I used 1 cup water, 2 tablespoons corn starch and I cup sugar. Cook this mixture over meduim heat until thick and clear. Remove from heat and add 2 tablespoons strawberry Jell-O powder. Add mashed strawberries and proceed as directed. This give flavor and color to the pie.

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GBKENNEDY1

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Reviewed: May 9, 2007

Without hesitation, this pie deserves more than a 5 star rating. It is delicious. If you really want to impress your guests, this is the way to do it. Look forward to making this pie with fresh strawberries from my garden this year. By the way, I'm originally from North Jersey, Bergen County. Now live in Upstate New York, been married to my husband, a dairy farmer, for 30+ years. We have two children, and two grandsons. I do miss my hometown where I grew up and hope to visit there this summer. Thank you for this recipe, and thanks for listening!! God Bless.

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ANGELWINGS4

Cooking Level: Expert

Living In: Oxford, New York, USA

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Reviewed: May 8, 2007

Most delicous pie we both enjoyed it

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KathleenM

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Reviewed: May 8, 2007

This is wonderful and so easy to make. It's also a very pretty pie. I didn't change a thing and it was perfect. Thank you for sharing!

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Apr. 26, 2007

I made this for an office picnic and everyone raved at how wonderful it was. I used more stawberries than what this recipe called for because I like lots of fruit in my fruit pie. I also added a couple of drops of food coloring to the glaze for a brighter color.

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 26, 2007

Delicious! The whole family loved it. I did reduce the sugar to 3/4 c. It does thicken really fast so I did not cook it near 10 min. Chilled about 5 hours.

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STEF T

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

This stuff is the bomb! I cheated, however, and modified it a little according to others opinions. Instead of leaving half of the berries unmashed and mashing the other half, I did 3/4 unmashed and 1/4 mashed. It was PERFECT - not too sweet and jammy that way! I still kept the measurements of cornstarch at 3T, but I cut down on the sugar (used 3/4 cup) and the water (used 1/2 cup). I did NOT cook the mixture for 10 minutes like the recipe says. I added everything together in the cold pot, then turned it on to med-high and stirred it CONSTANTLY until it started boiling. Leave it at boiling for 2-3 minutes. It gets thick really fast. I let it cool for a couple of minutes and poured it on the pie. After only 1 hour in the fridge, it was set perfectly!

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

Great strawberry flavor! I can't find the scrap of paper Mom wrote her strawberry pie recipe on, so was hoping I could find it out here. Tada - this is it!!! Try it - one piece is just a tease! A perfect dessert for Easter!

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Cookie

Cooking Level: Expert

Home Town: Highland Falls, New York, USA

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Reviewed: Mar. 25, 2007

I was looking for a strawberry chocolate pie, but couldn't find one, so I modified this recipe. After baking my crust, which was really a good crust, I sprinkled a thin layer of semi-sweet chocolate chips onto the hot crust. When they had melted, I spread the chocolate evenly on the crust bottom and walls. I then made the rest of the pie according to the recipe. Next time I will use more strawberries on the bottom, less cornstarch, as my gell mix was too thick, and a little red food color to disguise the cooked strawberry color. It really took away from the aesthetics of the pie. Over all, the pie tasted really good, and the chocolate added a nice twist.

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SKIP3KEY

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Reviewed: Mar. 19, 2007

Simply easy. Simply perfect.

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umechan

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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