I followed this recipe using The Lady& Sons Savannah Country Cookbook by Paula Deen, page 140. I wanted strawberry pie for our dinner club and trusted the well known resource so went ahead and made two pies following the recipe, all the while questioning the list of ingredients. The next morning I tested the pies having refrigerated them for 12 hours+. I just felt like something wasn't right. I was right, the bottom layer was creamed sugar, butter with eggs just like it was in the mixing bowl. The cream cheese had been omitted from the recipe. I had worked through the raw egg hangup. I discovered the missing cream cheese when I pulled up the Paula Deen web site and fiound the recipe there, with cream cheese.Didn't expect an error in Paula's book, are there others??? I was very disappointed and had to make a quick trip to the locl bake shop. Pat

By pat on March 26, 2013

I have been watchen you on food network for years I love your style of cookin

By Charlie on March 23, 2013

I made this pie last night and like previous people said I couldn't get the filling to set right. I thought it was my fridge at first not working right. I was going to serve it like a pudding but it tasted weird. If I was to make this again I wouldn't use the eggs. More cream cheese. I still love Paula deen but this one is not going in my cookbook.

By catherine on October 16, 2012

LOOK PEOPLE READ THE RECIPE AGAIN DOES IT SAY TO COOK THE FILLING NOOO DO HAVE TO PUT IN RAW EGGS NO JUST LISTEN TO COURTNEY LOU IT TURNS OUT GREAT WITH OUT EGGS!!!!!!!

By Anonymous on December 30, 2011

When i made the strawberry & cream pie it came out perfectly. Its soo simple and easy to make i would suggest this to everyone.

By Willie Webster on November 03, 2011

using eggs in a non cook recipe?

By Anonymous on August 24, 2011

The base WOULD NOT set up. Done it a second time thinking I did something wrong. Same results. Upon reading the comments (after trying recipe 2 times) tried the "revised" version that Courtney Lou suggested. Base turned out great! Topping recipe not as thought. Did maybe they mean whipping cream (liquid) and not whipped cream? Used 1 cup of whipped cream and 1/4c sugar as directed and it made enough to cover a cupcake. So just kept adding whipped cream to bowl and mixing it until there was enough to cover the pie and called it good enough. Looks good though.

By Nicole Mullens on June 21, 2011

I just had to completly redo this recipe. I put 8 ounces of cream cheese, 1 stick of butter, 1 1/2 cup of powder sugar, 1 cup of cool whip, 1 teaspoon of vanilla and two teaspoons of sugar. let that chill in the prepared pan for a hour or until firm. Then I put a layer of sliced strawberries ontop of that, then followed the topping recipe^^^ No need to stress about the egg part just leave that out. I'd try this one if I was you its so good.

By Courtney Lou on June 15, 2011

I think this pie is great for the Spring because it gathers a lot of people around

By Ty on April 09, 2011

By sherreeina on February 17, 2011

I just made this pie last night, let it set in fridge over night, put strawberries and whipped topping on today, let set another 2 hours, tried cutting it, finally scooped it like pudding, good taste, but glad I tried it before serving it to my Bunko group in Feb.

By Barbara on January 29, 2011

I never have seen whether or not the filling should be cooked...??

By Anonymous on August 30, 2010

The pie is delicous but I could not get the eggs, powdered sugar, cream cheese and butter mixture to set up. I even put it in the freezer and it would not set up at all. When I added the layer of whipping cream it grew and grew like the "blob" and had to serve it in a bowl like a thin banana pudding. What is wrong.

By Anonymous on August 28, 2010

Maybe this should have more cream cheese and less butter. It taste more like butter.

By Anonymous on August 28, 2010

Eat raw eggs?????

By Anonymous on August 26, 2010

My husband and I loved the flavor of this pie but the base would not thicken, (I even tried a few minutes in the freezer). Has anyone else had this problem?

By Anonymous on August 23, 2010

NO WAY, the eggs are NOT cooked!

By Anonymous on August 20, 2010

I am sure I would give this a 5 if clarification would be provided to the questions of raw eggs and the need to bake the filling.

By Anonymous on August 19, 2010

There is no way I would make a dish with raw eggs in it. Let alone eat it. Can you revise this recipe? Or if you have, where is it?

By Anonymous on August 18, 2010

Thank you everyone for your concerns about the raw eggs in this recipe. Please know this is a very old recipe of Paula's...one of those recipes our grandmother's made long before anyone had concerns about consuming raw eggs. Paula loves this recipe, but she does advise anyone with a compromised immune system should avoid eating raw eggs (even though the risk of a food borne illness is small). People such as pregnant women, children and the elderly. One way you can eliminate the risk of food borne illness is to use products such as Egg Beaters which have been pasteurized. Libbie Summers, Senior Food Editor

By Libbie Summers on August 18, 2010