June 3, 2013

Strawberry Cream Pie

It's strawberry season in southern Illinois.  These berries were grown and sold locally.

A few years ago, I made a strawberry cream pie for dessert for dinner with friends.  However, I wasn't able to remember where I got the recipe.  I think it was a Southern Living recipe, but I didn't have any luck finding it.  So I used my grandmother's recipe for cream pie, which can be made into chocolate cream, banana cream, lemon meringue, coconut cream, and now strawberry cream
and it worked perfectly.

They were picked out of the field that morning, and we had pie by Noon.

Strawberry Cream Pie:

1 Pillsbury refrigerated pie crust 

Cream Filling:

1 cup sugar
1/2 cup flour
1 teaspoon salt
2 cups milk
2 eggs yolks
1 tablespoon butter
1 teaspoon vanilla


1/2 cup strawberries
1/2 cup water
1/4 cup sugar
3 teaspoons cornstarch
3 cups fresh strawberries, halved


Baked pie shell per directions on Pillsbury Refrigerated Pie Crust.  In a large saucepan, combine sugar, flour, and salt.  Stir in milk, egg yolks, vanilla and butter.  Cook over medium-high heat stirring constantly (I use a whisk).  Cook and stir until thickened.  Spoon into cooked pie shell.  

Combine crushed strawberries and water in a saucepan.  Cook for 2 minutes.  Combine sugar and cornstarch.  Gradually stir into the berries.  Cook until thick and clear, stirring constantly.  Strain.  Cool.

Arrange berry halves over filling.  Pour glaze evenly over berries.  Refrigerate for one hour.



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