Taste of Home
Strawberry Cream Pie
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min. + cooling
YIELD: 6-8 servings.
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.
Ingredients
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1 pastry shell (9 inches), baked
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1/2 cup slivered almonds, optional
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FILLING:
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1/2 cup sugar
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3 tablespoons cornstarch
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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2 cups milk
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1 egg, lightly beaten
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1/2 teaspoon vanilla extract
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1/2 teaspoon almond extract, optional
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1/2 cup heavy whipping cream
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GLAZE:
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1/2 cup crushed strawberries
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1/2 cup water
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1/4 cup sugar
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2 teaspoons cornstarch
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3 cups fresh strawberries, halved
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Whipped cream, optional
Directions
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1.
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.
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2.
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.
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3.
Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.
Nutrition Facts
1 piece: 336 calories, 15g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 5g protein.
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