Reviewed: Nov. 6, 2009

Very good

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Mine was tasty, but the cream cheese layer was very runny. Next time I'll use more cream cheese. I also had more than enough of the goo for the strawberries.

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 9, 2009

Very nice, and so much better with the grenadine than the jello (I tried it both ways). Probably my new favorite way to enjoy strawberries!

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Laura

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Reviewed: Aug. 26, 2009

Very easy & delicious recipe, with some of the suggested modifications. I didn't have grenadine or cream, so I replaced cream with 3/4 container of light cool whip and used an extra 1/3 cup of water and 2 tablespoons of strawberry jello in the topping. Boiling the jello topping for 5 minutes, then chilling for 1/2 hour made it a little too hard set to mix in the strawberries - so I microwaved it for 30 seconds and it worked perfectly! Probably will mix in the strawberries right away next time I make this, which will be soon!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Jul. 26, 2009

You know, I made these in tarts, and I have to say they were good. Not great, but good.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I doubled the filling, used a full block of cream cheese, and used 4 tbsp of strawberry jello mix instead of the grenadine. It firmed up quickly. I actually had to use 4X as many berries to fill my 2 pies and 6 tarts.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Jun. 20, 2009

I used less cream and more cream cheese due to what I had on hand. I used a cookie type crust and it worked well. Held together better then the other three strawberry pies I made this week. Two cups of fruit is not near enough, four cups would be better! Thanks for the great recipe Julie! I will be making this one again

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 10, 2009

soooooooo good! Next time I probably will not use as much of the strawberry glaze & maybe add additional fresh strawberries on top of the glazed part (it was really sweet!). I also used the whole 8 oz. block of cream cheese, like others did. The cheese part with a graham cracker crust would be soooo good with fresh blueberries (or any berry, for that matter) on it--I may have to try it that way next time. Anyways, it was DELICIOUS!!! Thanks!

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kellytwist

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 31, 2009

I made this recipe for a group of friends and they loved it. My husband ate two pieces :}. I had read several of the reviews and made quite a few changes. I didn't have grenadine, so I use 1/3 cup more water and 2 tblsp. of strawberry jello. I also didn't use the whipping cream, used light cool whip. I also used the lighter version of cream cheese. Then I used a graham cracker crust and melted 1/4 cup chocolate chips and spread it on the crust before I added the cream cheese filling. It was a hit.

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neumann

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Reviewed: May 18, 2009

This was really good. I did a search for a pie using cream cheese and strawberries and this was the best one that came up. I was a bit iffy about the grenadine, but once the whole pie was done, you couldn't even taste the sickly sweet cherry grenadine flavor. Its more lends to making the strawberry layer thicker. I didn't have a pie crust, so I layered multiple sheets of phyllo dough in a tart pan and pre=baked them to create a nice shell for the filling. We finished the whole thing in two days.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 12, 2009

I was looking for something that was like cheesecake without having to make a cheesecake. I just didn't have time to get it done. This was perfect. The longet part of the prep was the time it took me to cut up the strawberries. I made the first layer the night before as well as the cornstarch/grenadine mixutre. I chilled them both overnight and then mixed the strawberries and grenadine together in the morning topped the pie with them. I brought it to work for a coworkers birthday and it was a hit. Everyone really enjoyed it! I also used a graham cracker crust and would do so again!

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Lidco

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Reviewed: May 11, 2009

Mmmmm...very good! I like that this pie doesn't use gelatin (as I'm a vegetarian). I used 8 oz. cream cheese but found that was too much. I'd go with 5 oz. Also, the whipped cream didn't really "fold into" the cream cheese. Next time, I'm not going to whip the cream cheese - just cream it with 1/2 and 1/2. I'm not a huge almond extract fan, so next time I'll cut it to 1/4 teaspoon. I'll also decrease the lemon juice to 1 tablespoon - I thought it made the strawberries too lemony.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: May 3, 2009

Amazing! Everyone loved this pie. It was even good the second day, unlike others have said on here. I used homemade traditional pie crust. I did use 8 oz of cream cheese as some people had suggested. It is great the way it is but I think next time I make it I am going skip making the "gelatin" sauce. Instead I will half or quarter 2 lbs. of strawberries and mix with approx. 1/8 c. sugar and approx. 1-2 Tbs of balsimic vinegar. Let them sit for a few hours (this gives them a sweet but slightly tangy taste) then spoon on top of the cream cheese mixture. I will definitely be making this again. Thanks!

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Amy Karren

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: May 2, 2009

Just add some m&m's, and it'll be delicious

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rrene

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Reviewed: Apr. 30, 2009

I get compliments every time I make this - with one small adjustment (I use 8 oz of cream cheese). Everytime my husband has a pot luck at work, the employees request that I make this pie. Of course, when I make two for him, I have to make two for my office as well. There is never any left over and people are sad when they miss it! Thank you so much!!!!

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MANUELNCARRIE

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Reviewed: Mar. 31, 2009

I used a shortbread crust and doubled the glaze, I could have tripled it even! I did use strawberry jello instead of grenadine and it tasted just fine. This pie is so yummy, light and fluffy and not too rich.

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Abby

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

This was Yumazing! I used a graham cracker crust, an 8oz. pkg. of Cream Cheese and doubled up the vanilla. We will definately be making this one over and over. If you have access to a Strawberry Farm and can pick your own, they make it all the more sweeter, as well.

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KT

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Reviewed: Mar. 28, 2009

Awesome strawberry pie! I've made it several times now and everyone loves it! I do make one change however. I use about twice the cream cheese called for and half the whipped topping...I think this makes it better.

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akbecca81

Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Dec. 20, 2008

This was very good. I made a couple and everyone liked it..

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 7, 2008

I didnt have much time, so I used canned strawberry pie filling and whipped up the cream cheese filling for the bottom. I have used Phyllo dough for crusts as well as freezer crusts in a pinch as well, overall using those time cutting methods this is a super fast recipe.

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