Joanna Gaines’s Strawberry Pie: A Sweet Review of the Magnolia Table Vol. 2 Recipe and Its Notorious Amendment

When Joanna Gaines announced her highly anticipated recipe for Strawberry Pie, especially an early release for Valentine’s Day just before the official launch of the Magnolia Table Cookbook Vol.2, home bakers everywhere, including myself, eagerly cleared their counters. The promise of a classic, fresh strawberry pie from the queen of comfort food herself was simply irresistible. However, the initial excitement was soon met with a curious culinary conundrum that quickly spread across online forums and social media: reports of a stubbornly runny pie. This widespread feedback even led to a significant amendment being made to the printed recipe in the book post-publication. Today, we’re diving deep into Joanna Gaines’s Strawberry Pie with Graham Cracker Crust, exploring its flavors, challenges, and the now-infamous recipe adjustments.

Unpacking the Initial Recipe: A Taste Test and Early Reviews

Like many who were quick to try this recipe in its early days, my experience echoed the sentiment of numerous home bakers: the filling, despite following the instructions meticulously, just never truly set. I distinctly remember the anticipation, the careful measuring, and the hopeful waiting as the pie chilled. Even a prolonged stint in the freezer, a last-ditch effort to achieve a photogenic slice, yielded less-than-ideal results. While the taste was undeniably delicious – a vibrant burst of fresh strawberry flavor complemented by a rich, creamy undertone – the texture remained stubbornly soft, more akin to a luscious strawberry soup or a decadent trifle served in a pie shell rather than a firm, sliceable pie.

This widespread issue, where the pie filling consistently failed to set, prompted a significant discussion among the baking community. It wasn’t just a minor oversight; the problem was so prevalent that it warranted an official amendment from Magnolia. For a cookbook of this caliber, released by such a beloved and trusted culinary figure, a foundational recipe flaw was quite surprising. The bigger concern, in my opinion, wasn’t just the initial oversight but the fact that a book was published with a recipe that, for many, simply didn’t work as intended. Anyone who bought the book, unaware of the online announcement or the subsequent changes, would inevitably end up with a delicious but decidedly “soupy” pie, regardless of their baking prowess.

Putting the setting issue aside for a moment, it’s worth noting that the recipe is incredibly simple and straightforward to assemble. The instructions are clear, and the ingredient list is accessible. The vibrant flavor profile of the strawberries, combined with the creamy elements, truly shines through, making it a delightful dessert even in its un-set state. It’s a testament to the quality of the ingredients and the inherent deliciousness of the flavor combination that it still garnered praise for its taste.

As for the graham cracker crust, it’s a foundational element that perfectly complements the pie. Joanna’s recipe for the crust is a basic, essential formulation that performs its job beautifully. The buttery, slightly spiced crumb provides a wonderful textural contrast to the soft filling and offers a comforting foundation. For me, making a homemade graham cracker crust is always the preferred method; it adds an extra layer of freshness and flavor that pre-made crusts simply can’t match. It truly “floats my boat” and elevates the entire pie experience, even when the filling presents its own unique challenges.

Family Reactions and the Amended Recipe Debate

I proudly served this strawberry pie for my family’s Sunday supper, a cherished tradition in our home. Even after my desperate attempt to solidify it in the freezer, the pie remained undeniably wet. While everyone enjoyed the taste immensely, the challenge of serving neat slices turned into a jovial, spoon-and-bowl affair. It’s one thing to have a soft dessert, but an entirely different experience when the expectation is a traditional slice of pie. This family gathering underscored the need for the recipe’s clarification.

Eventually, the amended recipe was released, and the changes were quite substantial. The most notable adjustments included reducing the amount of sweetened condensed milk by half and clarifying that the pie needed to be frozen, not just refrigerated, to achieve a set texture. While these changes certainly address the setting issue, they also raise questions about the pie’s original intent. An “icebox pie” that requires freezing rather than just refrigeration, and one that features a significantly altered ratio of a key ingredient like condensed milk, sounds less like a creamy, satisfying icebox pie and more like a semi-frozen, icy dessert. The term “icebox pie” typically conjures images of a firm, creamy, yet not rock-solid dessert achieved through chilling, not freezing.

Reflecting on both versions, I find myself in a peculiar position: I much preferred the flavor of the pie as it was originally published, even with its notorious inability to set. There was a certain rich, almost custard-like creaminess to the original formulation that, despite its soupy texture, was incredibly appealing. It tasted wonderfully fresh and decadent, even if serving it required a spoon rather than a pie server. It truly was a delightful “trifle” in a crust. The balance of tart strawberries and sweet creaminess was just perfect. While the amended version solves the structural problem, I can’t help but wonder if some of that original flavor magic might be lost when half the sweetened condensed milk is removed, potentially altering the richness and sweetness that made the initial, albeit runny, pie so delicious.

Beyond the texture and taste debate, another aspect of the recipe left me slightly perplexed, a common “pet peeve” of mine when it comes to cookbooks. Joanna Gaines shares a beautifully styled photograph of the finished pie, topped elegantly with fresh whipped cream and additional sliced strawberries. Yet, neither the original nor the amended recipe makes any mention of these garnishes. If you’re going to present a gorgeous visual of what the finished product *should* look like, the recipe instructions ought to guide the baker towards achieving that visual. It feels like a missed opportunity to complete the experience. As a home baker, I look to these photos for inspiration and guidance, and when key elements of the visual are omitted from the instructions, it can be a bit frustrating. The photo sets an expectation, and the recipe should reflect that expectation fully.

Essential Tips for Perfecting Your Strawberry Pie Experience

Given my personal experience and the common feedback, here are a few tips to help you make the most of Joanna Gaines’s Strawberry Pie, whether you opt for the original or amended recipe:

Embrace the Whipped Cream Topping

If you want your Strawberry Pie to truly resemble the stunning photo shared by Joanna, I highly recommend whipping an extra cup of heavy cream. Sweeten it lightly with a tablespoon or two of powdered sugar and a hint of vanilla extract, then set it aside in the fridge until serving. While not explicitly called for in either version of the recipe, a generous dollop of light, airy whipped cream is the perfect complement. It not only adds a beautiful visual appeal but also provides a delightful textural contrast and balances the tartness of the strawberry filling with its creamy sweetness. I genuinely believe it enhances the overall flavor profile and don’t understand why such a crucial and aesthetic element would be left out of the official instructions.

Chilling vs. Freezing: A Strategic Approach

For those sticking with the original recipe or preferring a less-frozen texture, understand that a firm slice might be elusive. However, you can significantly improve its scoopability by placing the pie in the freezer for about 30 to 60 minutes just before serving. This brief freeze will firm up the filling enough to make it easier to spoon out of the pie plate without it being completely frozen solid. I personally don’t think I would enjoy the pie much if it were fully frozen, as it might mute some of the fresh strawberry flavor and alter the desired creamy mouthfeel. The goal here is just to achieve enough rigidity for easier serving, not to turn it into an ice cream pie.

Consider a Zest of Lemon

For an extra layer of brightness and to further enhance the strawberry flavor, consider adding a teaspoon of fresh lemon zest to your filling mixture. Lemon and strawberry are a classic pairing, and the zest can subtly lift the flavors, making the pie even more vibrant. This is an optional addition but one that can truly elevate the dessert.

Don’t Forget Fresh Strawberries for Garnish

Just like the whipped cream, fresh, thinly sliced strawberries arranged artfully on top of your pie (especially over the whipped cream) will complete the picture. It adds visual appeal, provides a fresh burst of fruit, and reinforces the star ingredient of the dessert. These small touches make a big difference in presentation.

In conclusion, Joanna Gaines’s Strawberry Pie from the Magnolia Table Cookbook Vol.2 is a delightful enigma. Despite its initial setting challenges, the pie, in its original form, was a true crowd-pleaser for my family. The flavor profile is undeniably delicious, capturing the essence of fresh strawberries in a rich, creamy package. While I personally lean towards the taste of the recipe as it was first published, embracing its “soupy” charm as a delightful trifle, for those who prefer a more traditional, sliceable pie, the amended recipe offers a viable solution. You can find the official amended recipe here on the Magnolia website, which includes the significant adjustments to ingredient quantities and chilling methods. Ultimately, it’s not a bad recipe by any means; it’s just a wonderfully flavorful, albeit sometimes soupy, adventure in baking. It’s a testament to the fact that even beloved recipes can have their quirks, and sometimes, the most delicious results come from adapting and enjoying the unexpected.

Until next time, Happy Cooking!

Kendell

If you watched Joanna makes this recipe on Season 3, Episode 7 of her new cooking show ‘Magnolia Table with Joanna Gaines‘ you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!

Explore More Magnolia Table Season 3, Episode 7 Reviews

Curious about other dishes from the same episode? Stay tuned for my upcoming reviews where I’ll be diving into the flavors and experiences of other recipes featured alongside this iconic strawberry pie.

• Fried Chicken (coming soon)

• Garlic Mashed Potatoes (coming soon)

• Coleslaw (coming soon)

• Churros (coming soon)

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