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15-year old Strawberry Pie

Have you ever had a recipe lying around that you keep for years, just knowing that someday you’ll make it?  Year after year, I’ve flipped through my binder of torn-out recipes from magazines that I’ve collected over time. My eyes have landed on this one page a hundred times, and each time I’ve promised myself I’ll make it.  This week I finally made good on that promise – 15 years later.

It’s strawberry season, and I harvested a bucket of bright, juicy berries that were screaming to be made into a dessert.  The time had come.


The recipe in question is from the April 1995 issue of Better Homes and Gardens Magazine. Fresh Strawberry and Chocolate Pie.  With a relatively simple list of ingredients and a very tempting photo, this pie can be made without much effort.  Melt the chocolate, beat in the cream cheese, mix in the honey.  Spread the whole thing into a prepared pastry pie crust and refrigerate it for a couple hours.  Then core the strawberries and top the pie with them, and drizzle with melted chocolate if desired.

Would you believe that after all this time, when I finally end up making the pie – I don’t have all the ingredients??! So I improvise.

Instead of using a pastry crust, I found a graham cracker crust in the pantry.  I only had half the amount of cream cheese required – eh, it’ll be fine… At least all of the ingredients were organic and fresh.

In the end, the pie was delicious, even with substitutions, and even without the chocolate drizzle on top (mine seized as I was melting it, so I ate it off the spoon instead).


Cross cut of Fresh Strawberry and Chocolate Pie – imagine drizzled chocolate on top of the strawberries.

What’s your favorite way to prepare strawberries while they are in season?  Share it with us here.

This Post Has One Comment

  1. Wood Fired Oven

    That looks great. I had an old recipe book that I thought I had lost and came across years later :). It was nice being able to remake some of my favorite dishes.

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