Reviewed: Feb. 16, 2012

I didn't like the top tier to this pie. The texture was not what I was hoping for. I will keep looking for a better homemade glaze to use as a topper to this otherwise tasty pie. And can't imagine it with anything but a graham cracker crust.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

This is the best Strawberry Pie; I've ever eaten! Used strawberry gelatin; in a previous review and it worked!!! Everyone loved it and it was the first dessert to be eaten at the Christmas dinner.

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Reviewer:

bunnychicka

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Pompano Beach, Florida, USA

Reviewed: Nov. 14, 2011

Absolutely Perfect.. Everyone loved this

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Reviewer:

cubbies24

Reviewed: Aug. 16, 2011

very good pie

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Reviewer:

RoseofSharon

Cooking Level: Expert

Reviewed: Aug. 2, 2011

Delicious! So easy to make, and tastes great. Be careful though, my gel didn't even take 2 mins to cook. I did used reduced fat cream cheese and it was wonderful.

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Reviewer:

a.granados

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Pearl City, Hawaii, USA

Reviewed: Jul. 31, 2011

Fabulous!!! With only one change...used a whole package of cream cheese & 1 cup of confectioners sugar replacer(Ideal brand) And whipped the snot out of my heavy cream before folding in everything else. But will say. I'm going to omit the almond extract next time, it was fine, but rather it didn't over power the other flavors that were trying to come threw. I could see adding strawberry extract in it's place. But My favor part about the whole recipe was making the glaze....it was outstanding. And quick. Very flavorful...no more will I buy what I thought was a decent strawberry glaze from the produced department..now is on my ugh nasty list. It was always ok..BUT this glaze...by far hands down...AWESOME! It totally made the whole pie for us. The pie feed my hubby & 5 kids. Just hmmm! Thank God for premade pie crust. TY Julie, It's going to be a staple for summer desserts.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jul. 5, 2011

My husband described this as "the best pie he has had in his life" - my daughter called it cheesecake heaven - so you get the idea.

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Reviewer:

Anne B

Home Town: Orchard Park, New York, USA

Reviewed: Jun. 21, 2011

I thought the strawberries part was sinfully good, but I take exception to the filling. 3oz cream cheese won't keep whipped cream from melting in the fridge over time (not enough to stabilize it, use 8 oz and up the sugar to taste); and use your beaters to WHIP the cream cheese into the whipped cream. It won't take more than about 15 seconds to accomplish, and if just fold it in as the recipe states, you can stir til you turn blue in the face & still have cheese chunk areas. Tasty areas, but the unflavored whipped cream is not so good if the cheese is left in chunks, bleh. I WILL make this again, but I'll omit the whipping cream entirely and just put a layer of sugared cream cheese (with this recipe's extracts, because I really liked the addition of almond). Thank you for sharing your recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jun. 18, 2011

I made a version of this pie for a garden party today, and I brought home a clean plate! Here were my tweaks: like many others, I used 8 ounces of cream cheese and a full teaspoon of vanilla (omitting the almond extract). I also swapped out 2/3 cup pomegranate juice for the water and grenadine, and for a fresh twist, I infused the glaze with a bundle of thyme as it was cooking. Finally, I used TWICE as many strawberries--four cups--and there was still plenty of glaze to cover them! I will post a pic. --Gina (http:lindseysluscious.blogspot.com)

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Reviewer:

JoyBugaloo

Cooking Level: Expert

Home Town: Talent, Oregon, USA

Living In: Plattsburgh, New York, USA

Reviewed: May 22, 2011

I made a shortbread crust for this pie, then brushed it with white chocolate which I then cooled. For the filling I used 8 oz cream cheese and 1/4 cup regular sugar. For the sauce/topping, instead of grenadine, i used a red juice i had (happened to be raspberry), added 1 cup fresh strawberry puree, and 1 additional tablespoon cornstarch. This made it even more amazing. Next time I might even add a tsp of plain gelatin to get the sauce/topping to be a little more stable. EXCELLENT pie

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