I made this recipe for our Father's Day lunch and everyone loved it! The only changes I made to the recipe were to halve the amount of sugar in the strawberry mixture from 1 cup to 1/2 cup and I doubled the ingredients for the crust as I had read in a previous review. I thought it could be a little less sweet still (I tend to be more sensitive to sugar than most) however, everyone else said it had just the right amount of sweetness. I placed the pie in the refrigerator overnight, instead of the freezer as suggested, and noticed the strawberry part was a little soft. I then put it in the freezer for another 2 1/2 hours before we left the house and noticed it firmed up a bit. However, the crust was especially hard to break into and most servings were scooped out without the bottom crust. Next time I'll use the amount of crust that's suggested rather than double it because maybe that's why it was hard to break. It was nice to have more crumbly bits on top, though, which I baked separately so the butter wouldn't still be raw. As others have said, it was light, refreshing and quite pretty to look at. I, too, was afraid that the mixer bowl wasn't big enough to hold all of the strawberry mixture (and bits of it flew out from time to time) while it was running for 10 minutes but it did work out perfectly. I am definitely making this recipe again! Thanks, v monte!!
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I made this recipe for our Father's Day lunch and everyone loved it! The only changes I made...