Strawberry Custard Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 baked 9-inch pie crust
4 to 6 c. fresh strawberries, washed, hulled and cut in half
Custard:
⅔ c. sugar
4 T. cornstarch
¼ tsp. salt
2 c. milk
2 egg yolks, lightly beaten
1 T. butter
1 tsp. vanilla
Glaze:
½ c. sugar
½ c. water
1 T. light Karo
1 T. cornstarch
2 T. dry strawberry Jello
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Directions: |
Directions:Custard:
Combine sugar, cornstarch, and salt in a medium saucepan. Stir in milk and bring to a boil over medium heat. Cook for one minute, stirring constantly. In a separate bowl, slowly whisk milk mixture into egg yolks until blended. Return mixture to the saucepan. Cook over medium heat, whisking constantly, one minute or until thickened. Remove from heat, stir in butter and vanilla. Spoon hot filling into pastry shell.
Glaze:
Bring all ingredients to a simmer and cook, stirring constantly, until slightly thickened. Stir in Jello powder and mix well. Cool until just warm (you don't want the glaze to cook the berries).
Place the berries on top of the custard, then spoon the glaze over top of berries. Refrigerate for about 4 hours. Serve topped with whipped cream if desired. |
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Personal
Notes: |
Personal
Notes: A dear friend from my high school days, Lynn Walters, made this pie for us when she came to visit and we had an abundance of strawberries. She didn't do the custard, just used cool whip instead. I added the custard because my husband likes it that way best. If you don't want to mess with carefully spooning the glaze over top you can just stir the berries right into the glaze and then spoon the mixture on top of the custard.
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