Yesterday, I attempted to make a strawberry pie using the attached recipe. Since I decided to buy a pre-made graham cracker crust, all I needed to do was make the filling.
I followed the linked recipe, which seemed very similar to others I saw on epicurious.com and in a couple cookbooks. I substituted Amaretto for brandy, but otherwise followed the recipe to the letter.
After letting the filling cool for 30 minutes and chilling the pie for 7 hours, I ended up with strawberry soup. And the soup had a slightly chalky taste.
I wonder if 1) I actually had too many strawberries? (2 quarts) or if 2) 5 minutes on medium heat was not enough time to allow the mixture to thicken and, thus, it never set?
Thanks for any help.