1 (10 ounce) package frozen sliced strawberries, thawed with juice
tablespoons cornstarch, divided
3/4 cup granulated sugar
1/2 teaspoon salt
3 cups milk
3 egg yolks
1 1/2 tablespoons butter or margarine
teaspoon rose water
1 (9-inch) ready-made Graham
cracker pie crust
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
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.