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Strawberry Cream Pie

 Strawberry Cream Pie
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.
6-8 ServingsPrep: 35 min. + chilling Cook: 10 min. + cooling

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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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

2 of 2

Strawberry Cream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.