Strawberry Satin Pie Recipe

4.5 2 4
Strawberry Satin Pie Recipe
Strawberry Satin Pie Recipe photo by Taste of Home
Publisher Photo

Strawberry Satin Pie Recipe

Read Reviews
4.5 2 4
Publisher Photo
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling

Ingredients

  • 1 pastry shell (9 inches), baked
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream, whipped
  • GLAZE:
  • 3 cups fresh strawberries
  • 1 cup water
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 12 drops red food coloring, optional

Directions

Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
Originally published as Strawberry Satin Pie in Taste of Home February/March 2002, p35

Nutritional Facts

1 slice: 380 calories, 18g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 6g protein.

  • 1 pastry shell (9 inches), baked
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream, whipped
  • GLAZE:
  • 3 cups fresh strawberries
  • 1 cup water
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 12 drops red food coloring, optional
  1. Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours.
  2. Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
  3. In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
Originally published as Strawberry Satin Pie in Taste of Home February/March 2002, p35

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MY REVIEW
glb User ID: 2376448 83202
Reviewed May. 10, 2011

"Filling is not overly sweet like most cream pies. Cuts beautifully and is delicious!"

MY REVIEW
jetluvs2cook User ID: 1675049 34156
Reviewed Mar. 21, 2008

"made this today and took to a family get-together.......it was the first dessert to be wiped out!!! I will deffinetly make this again! "

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