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Strawberry Pie Recipe

Strawberry Pie

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on March 21, 2012

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    I thought the pie was fabulous. I followed the directions and it thickened up beautifully. The only reason I can think of for it being soupy is not bringing the sauce to a boil after adding the cornstarch and then simmering for 5 minutes until it became syrupy. I added Grand Marnier instead of the bourbon.

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  • on July 25, 2011

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    I used crown royal instead of brandy and it was delicious. If you need to be told to let a mixture with cornstarch come to a boil in order for it to work as a thickening agent, you should be making an easier recipe because you are clearly the greenest of all cooks. That's very basic knowledge.

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  • on June 14, 2011

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    This tasted REALLY good! I had to try it twice, though. Like many of the reviewers, I ended up with soup the first time around. After looking around at other strawberry pie recipes, I realized that the problem is that this recipe does not mention boiling at all. The mixture needs to come to a boil for at least one minute after putting in the brandy/water/cornstarch mixture in order for the cornstarch to do its work of thickening the sauce enough for it to gel upon cooling.

    Oh, and I used a pastry crust rather than a graham cracker crust... It is really good!

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  • on May 26, 2011

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    Delicious! I didn't use a graham crackers crust, I made a pastry crust, added just a little rosemary to it. I also added nutmeg and fresh ginger and only a half cup of sugar to strawberries and sliced a few fresh uncooked strawberries on top. The addition of the spices was wonderful and the brandy gave it a little something extra!

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  • on June 26, 2010

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    I made this recipe to the T, I even read the comments, added a few more strawberries, an extra T of cornstarch, made sure it was all cool before putting it together, let it sit in the fridge for 24 hours, and it was still runny. Strawberry soup! It was delicious, but definitely not pie consistency. My advice, if you're going to make this pie: add 2T of instant Tapioca, see if that helps the thickening. Good luck!

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  • on April 07, 2010

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    Follow the recipe, HAVE PATIENCE and let set for at least 8 hours and you will be very pleased with the results!

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  • on December 20, 2009

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    I enjoyed the Strawberry filling, but having a graham cracker crust was just not right. If I make again, it would only be with a regular pastry crust.

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  • on July 14, 2009

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    The pie filling was awesome it was good I will give you that and instead of Brandy I used Hennesy. But the pie took a huge crap it fell apart poor strawberrys they never became something great. VERY VERY VERY VERY RUNNY!!! Don't waste your time.

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  • on June 02, 2009

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    I thought for sure all of these reviews had to be wrong so I tried it and it was a Strawberry Soup. A big waste of time. Find another recipe, is my suggestion.
    The flavor wasn't bad but in the end, I had to scramble to find another recipe and use MORE strawberries. I told FoodTV they should just remove this from their site.

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  • on November 27, 2008

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    I don't understand how this can even become pie. I made the strawberries on the stovetop with sugar and cornstarch just like the recipe said, but it turned completley liquidy! How can that even be pie anymore? I stopped there and used another recipe (Strawberry Crumb Pie, also by Emeril. That one turned out great!. Anyway, the "strawberry juice" that I got from this recipe was a nice drizzle on the other pie. I will make the rest into a strawberry smoothie tomorrow.

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