Reviewed: May 12, 2008

I followed this recipe exactly and it turned out beautifully. I was worried that it wouldn't set up, but it did without a problem. This pie was everyone's favorite! Tangy and sweet.

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PONIA

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: May 8, 2008

This was an interesting way to prepare and use strawberries in a dessert. You have to really love strawberries! I liked another person's opinions to put melted chocolate in the crust before pudding the strawberry mixture!

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Jessika393

Cooking Level: Intermediate

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Reviewed: May 2, 2008

I made this for Easter and it was good, everyone said they liked it. It was pretty easy to make and I used a graham cracker crust instead of a pie crust. It just didn't have the pretty red color I was hoping for, it was kind of a pale red/pink color. The 2nd day it looked even less appetizing. I did add a few dashes of some allspice and ginger when the strawberries were cooking. I will make it again but maybe not for such a large gathering.

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HEATHER20

Home Town: Canyon Lake, Texas, USA

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Reviewed: Apr. 29, 2008

Excellent! I was looking for an easy-to-make pie that was perfect for a hot day. I took BTEAMMOM's advice of painting the crust with melted chocolate, and that was great. I also mashed only 1/4 of the strawberries like Misty suggested, and used 3/4 c. sugar and 1/2 c. water. It didn't set as well as I'd have liked, but I think I just didn't boil it enough (I was a little impatient!) Nonetheless, the chocolate coating on the bottom made it easy to serve without it breaking into pieces. Delicious! If I did it over, I'd probably use another cup of strawberries just to have more in there. As it was, the jammy part evenly distributed over the pie.

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SLDROE

Home Town: Hacienda Heights, California, USA

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Reviewed: Apr. 27, 2008

This was a pretty good pie. I put in the full amount of sugar before tasting my berries which led to the pie being very sweet. Next time I will taste the berries for sweetness first because I think I could have used alot less sugar.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Apr. 21, 2008

Not sure what I did wrong, but my pie was very runny. I stirred the strawberry cornstarch mix for 25 minutes and it only thickened a little. Next time I will add more cornstarch. Even though my pie didn't set, my kids picked at the runny strawberry mix. My 4 year old boy said, "Wow, mom this is the greatest pie I ever tasted!" So, I will try to make it again.

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Jessica Lynn

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

What a wonderful, simple, tasty pie! I didn't let mine set up long enough so it was still a little soupy but it was great!! I will definitely make this again. I didn't change anything.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Apr. 18, 2008

This was fantastic! I actually used a graham cracker crust instead. I also took the advice of others and only mashed 1/4 of the strawberries to cook and pour over the others in the crust. I think it was a nice balance. Everyone really liked this recipe!

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K.L.

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Reviewed: Apr. 14, 2008

This is 5 stars for the taste, but I had to give it 4 stars because even though I decreased the amount of water and added cornstarch, it never set. I had to freeze it and eat it as a frozen dessert (which is okay too). I will make this again, but I will need to add more cornstarch. I even tried to add some unflavored gelatin to it to thicken it up a bit but it didn't work. bummer. But excellent taste! Add some vanilla extract and powdered sugar to the whipping cream to sweeten it up a bit.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 14, 2008

If you just use a lb of strawberries, you'll be skimpy on the strawberries in the pie. I needed about 1 1b and another 1 1/2 cups. I used only 1/2 cup of the water. Next time I will decrease the sugar slightly. The blended water and strawberry mixture was the sweetness of homemade jam, which is a bit too much for me. Used 1 lb of chopped strawberries and another 1 1/2 cups of strawberries for the berry mixture. Added 1 TBS butter to already mixed strawberries and water/strawberry mixture. Definitely cool before placing in the pie crust or you will make your crust soggy.

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Islander

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Reviewed: Apr. 13, 2008

I made this yesterday....very good very easy to make...everyone loved it! Very Yummy:D

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Kittyarr

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Apr. 13, 2008

This is a delicious strawberry pie, and so easy to make. I used two large bags of frozen strawberries and it was just right. I put one bag in the baked pie shell, and the other in a pan on the stove to make the sauce. Very good!

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Apr. 12, 2008

Excellent and easy - I didn't change a thing.

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Julie P.

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Reviewed: Apr. 10, 2008

Used ginger ale instead of water and a graham cracker crust. Since the crust is already sweet I also used half the amount of sugar. It was absolutely delicious!

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Nicci

Cooking Level: Intermediate

Home Town: Sandy Creek, New York, USA

Living In: Oswego, New York, USA

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Reviewed: Apr. 10, 2008

This pie is fantastic, fast and easy! My daughter loved it, the whole family enjoyed it. The only thing I'd do different is lessen the water amount.

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Cindy

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Bastrop, Texas, USA

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Reviewed: Apr. 10, 2008

This recipe was good, but not spectacular. As other reviewers mentioned it's really sweet (almost too sweet), the filling was runny and it seemed a little too much like jelly for my liking.

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Jessica

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Reviewed: Apr. 9, 2008

This recipe is one of the best ways I've seen to get strawberries into a pie (strawberry-rhubarb is right up there, too). One addition I made was to spread 3 oz of cream cheese (softened and whipped) to the bottom of the cooked and cooled pie shell, before arranging the berries. It helps keep the crust from getting soggy, and adds a welcome contrast to the sweetness of the filling.

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2008

I made this a few days ago and it was really good but a little too sweet and I love my sweets! Part of that might have been the berries themselves were really sweet. I will make this again but cut back on the sugar. Thanks for a refreshing recipe!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 26, 2008

We loved this pie for Easter. I used more strawberries in the sauce than it called for. The clencher that took it over the top was after the shell was baked I melted about 2 oz. of semi-sweet chocolate chips in the microwave and "painted" the inside of the crust with the melted chocolate! Unbelievably awesome! Strawberry pies are notorious for getting soggy - with the painted chocolate crust that was avoided. After you paint the crust be sure to put it in the refrigerator and let the chocolate set up before you fill it.

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BTEAMMOM

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Reviewed: Mar. 24, 2008

I still can't really decide if I really like this recipe or not. I use less sugar as per other's suggestions, add some lemon juice to freshen it up. But it still taste kinda 'fake' and not really fresh with strawberry. I may have to try this again.

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