Pie Recipes
Rose Petal Pie
Yield: 6 to 8 servings
Ingredients
- 1 (10 ounce) package frozen sliced strawberries, thawed with juice
- 5 1/2 tablespoons cornstarch, divided
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 cups milk
- 3 egg yolks
- 1 1/2 tablespoons butter
- 1/2 teaspoon rose water
- 1 (9 inch) ready-made Graham cracker pie crust
- Whipped cream
Instructions
- Let strawberries thaw completely before cooking.
- In a medium saucepan combine strawberries with juice and 1 tablespoon of the cornstarch. Bring to a slow boil over medium heat, stirring constantly. Remove from heat and let stand.
- In a large mixing bowl, sift together remaining cornstarch with sugar and salt. Gradually add milk; stir until very smooth. Pour mixture into a medium saucepan and bring to a slow boil, over low to medium heat, stirring constantly; boil for 1 minute.
- Remove from heat, let cool slightly and carefully but quickly stir in egg yolks; mix well. Return to heat and bring to a boil for 1 minute, stirring constantly.
- Remove from heat and stir in butter and rose water.
- Let cool for 10 minutes.
- Spoon alternate layers of custard and strawberries into pie crust and swirl slightly with knife. Use some sliced strawberries to form rose-like shapes on top. Refrigerate for at least 4 hours.
- Serve with dollops of whipped cream.