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Strawberry Cream Pie Recipe

Strawberry Cream Pie Recipe photo by Taste of Home

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I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat.

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Strawberry Cream Pie Recipe

Prep: 35 min. + chilling Cook: 10 min. + cooling

Yield: 6-8 Servings

35 10 45

Ingredients

1 pastry shell (9 inches), baked
1/2 cup slivered almonds, optional
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
3 cups fresh strawberries, halved
Whipped cream, optional

Directions

Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 336 calories, 15 g fat (8 g saturated fat), 60 mg cholesterol, 292 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Strawberry Cream Pie in Country Extra July 1995, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Strawberry Cream Pie

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Reviewed on Mar. 16, 2013 by BHayes50

I starting making this pie over 30 years ago. The only thing I do different is I toast sliced almonds for the bottom of the pie shell. I also use 1 tsp vanilla extract and no almond extract. Love this pie

Reviewed on May. 10, 2012 by andrrea

Fabulous, everyone loved it, will make it again

Reviewed on Jul. 22, 2010 by Trilby Yost

Wonderful, luscious pie! My family and I particularly like the addition of the almonds and the almond extract. I made it once without the almond extract because I didn't have any, and I thought the flavor was a bit flat without it. It was the nevertheless quite good sans almond extract, so it all depends on individual taste.

Reviewed on Feb. 09, 2010 by Aveena

I thought that this dish was excellent! The only thing I would change about it is to leave out the almonds and the almond extract. The almonds did provide a bit of a crunch which was a nice contrast to the softness of the pie filling. I felt that the almond extract took away some of the sweet flavor, and was a bit too strong for me. Other than that this cream pie was easy to make (this was my first cream pie), even though it was time consuming. I give it 7 stars!