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These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. —Caroline Park, Pritchard, British Columbia
Nutritional Facts 1 piece equals 304 calories, 9 g fat (4 g saturated fat), 11 mg cholesterol, 202 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Strawberry Custard Pies in Taste of Home April/May 2008, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Nov. 23, 2011 by KathyMcDonald
seriously good pie
Reviewed on Aug. 29, 2011 by KathyMcDonald
I've made it twice, a hit both times. Had to do my arithmetic to scale down the recipe, but it was great.
Reviewed on May. 24, 2011 by jadamski
I made one pie using the measurements listed in one of the reviews. I didn't care for the pudding in this recipe. I was hoping for more of a custard taste...maybe I would like it better w/ a creamcheese-type base.
Reviewed on May. 23, 2011 by keljo1976
For Mothers Day, I made the full recipe for 6 pies. Wish I had made more. After giving to my 2 moms, I gave to 2 helpful neighbors and left 2 at home. Well each pie for home lasted a day each. Wish I had made more! :) Everyone loved these and my neighbor came over the other day and asked for the recipe. She ran to the store, came back to my house and we made 6 more!
Reviewed on May. 16, 2011 by vewebber58
Though not the best strawberry pie I've ever eaten, this was tasty.
Reviewed on May. 06, 2011 by shadowmt
Also it is great for bake sales!!!
I don't have any problem keeping 1 for my self and giving the other 5 away! Our Senior Citizen Home is more than happy to get the extras. Most people are just to selfish to give of themselves these days.
Reviewed on May. 02, 2011 by KScales
For those who commented on why this recipes makes so many pies, when it was originally published it was part of a "Cooking for a Crowd" feature. As many people have said, this recipe easily cuts down. Paulette's post below gives the recipe for making 1 pie (except the lemon juice should only be 1/2 teaspoon). When we measured half a box of gelatin, it equaled 3 tablespoons plus 1-1/4 teaspoons. Save the remaining to make this pie again, or prepare gelatin using half the water.Taste of Home Test Kitchen
For those who commented on why this recipes makes so many pies, when it was originally published it was part of a "Cooking for a Crowd" feature. As many people have said, this recipe easily cuts down. Paulette's post below gives the recipe for making 1 pie (except the lemon juice should only be 1/2 teaspoon). When we measured half a box of gelatin, it equaled 3 tablespoons plus 1-1/4 teaspoons. Save the remaining to make this pie again, or prepare gelatin using half the water.
Taste of Home Test Kitchen
Reviewed on May. 02, 2011 by HelenMiko
Very easy for those who are leery of cutting a box of jello in half.1/2 box of jello = 2 tablespoons + 2 teaspoonsNot difficult to figure out, all I had to do was pour box out and measure it.
Very easy for those who are leery of cutting a box of jello in half.
1/2 box of jello = 2 tablespoons + 2 teaspoons
Not difficult to figure out, all I had to do was pour box out and measure it.
Absolutely delicious!! My friend even had a 2nd piece, and she never goes back for 2nds. : )
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