Recipe by CoffeeMom
Creamy filling with fresh strawberries and strawberry glaze. Does it get any better? The hours in the prep time reflect chilling time.
Top Review by AZ Meg
This is almost identical to my absolute FAVORITE pie in the world, with just a few changes. First, I use about half a tub of Cool Whip instead of the whipped cream, and then I split the custard between TWO pie crusts (this gives me a better cream/berry ratio). Also, I prefer to use Jello for my glaze, as I don't like that jam taste either, although I have made it that way as well. (for Jello-flavored glaze: mix 1 3-oz pkg strawberry Jello, 2 Tbsp cornstarch, 2 cups water; bring to boil while stirring). Thanks for posting!
- 1 baked 9 inch pie shell
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 egg, lightly beaten
- 1⁄2 cup heavy cream
- 1 tablespoon vanilla
- 1⁄2 cup water
- 3 cups fresh strawberries
- 1⁄4 cup sugar
- 2 teaspoons cornstarch
- red food coloring
Directions See How It's Made
- To make the Creamy Satin Filling-.
- Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
- Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
- Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
- Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
- Divide berries as follows-.
- Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
- Arrange halved and whole berries atop filling, whole berries in the center.
- Combine the crushed berries and 1/2 cup of water in a small pan.
- Cook 2 minutes over medium heat, then press through a sieve.
- Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
- Refrigerate until serving time. Can easily be made the day before.