Pie Recipes
Strawberry Cream Pie
A buttery shortbread crust holds fresh strawberries over which a delicious custard is poured.
Yield: 8 servings
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2/3 cup melted butter
Filling
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 2 cups milk
- 4 egg yolks, beaten
- 1/2 teaspoon vanilla extract (substitute almond extract, if desired)
- 3/4 cup sour cream
- 2 cups strawberries, washed and sliced
Instructions
- Heat oven to 350 degrees F.
Crust
- Mix the flour and powdered sugar together. Add the butter. Mix together and press mixture into a 9 inch deep dish pie plate.
- Bake for 12 to 15 minutes or until lightly browned then let cool.
Filling
- Combine the sugar, salt and cornstarch in medium size saucepan. Slowly whisk in the milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute then remove from heat.
- Stir a small amount of the hot mixture into the beaten egg yolks. Pour back into the pan and cook for 2 minutes more without letting the mixture
boil. Remove from heat and stir in vanilla extract; fold in sour cream. Cover and cool to lukewarm.
- Line the pie shell with sliced strawberries and pour the filling over the berries. Chill well before cutting into wedges.
Attribution
Recipe and photo credit: California Milk Advisory Board