Hi Kirk, I’ve never had any issues with it getting runny at all and I’m sorry it didn’t work well for you. This is an old family recipe that was my husbands grandmas and we make it often. I used her exact recipe for the blog post. I’m not sure what went wrong but to answer your question, the milk goes into the cream cheese, sugar, and almond extract and then is blended up for the bottom of the pie so you did it correct. Did you use the store bought pie glaze or make your own? I haven’t been a fan of the cooked type of glaze in this pie or the peach version as the fruit is fresh and not cooked. I usually use a regular pie crust but you can do the graham cracker crust too if you prefer. I’m not sure what went wrong but I’ll make some clarifications to the recipe instructions since where to add the milk wasn’t very clear. Another reason the cream cheese mixture doesn’t come out right is if fat free or 1/3 fat free cream cheese is used. They curdle and are runny and don’t turn out right. It also needs to be room temperature. I hope that helps and maybe you’ll want to try it again! Thanks for your feedback!

I made a couple tweaks to the recipe and here’s an updated link if you want to try it again. It’s almost peach season and so good with fresh peaches.
https://homewithhollyj.com/best-strawberry-pie/