|Nutritional Guidelines (per serving)|
|Servings: 1 Pie (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Turn those freshly picked strawberries into a luscious strawberry cream pie! This recipe includes a custard filling, and a store-bought pastry shell to save time.
- 1 cup of sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups milk (scalded)
- 2 eggs (slightly beaten)
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 9-inch pastry shell (baked)
- 2 cups strawberries (1 pint, washed and hulled)
- 1 cup cream (heavy, whipped and sweetened, or 2 cups whipped topping)
Gather the ingredients.
In the top of a double boiler, mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened.
Add a small amount of the hot mixture to the beaten eggs; whisk in quickly.
Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick.
Remove from heat; add butter and vanilla extract. Cover and chill.
Pour chilled mixture into the baked pastry shell.
Arrange halved strawberries over the filling. Chill.
Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries.
Serve and enjoy!
- Store leftovers, covered, in the refrigerator.