Prep 4 hrs
Cook 35 mins
Creamy filling with fresh strawberries and strawberry glaze. Does it get any better? The hours in the prep time reflect chilling time.
- 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.
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!
I would like to add a thought after making the pies recently (again). I took an idea from another strawberry/cream pie and spread a layer of toasted sliced almonds onto the bottom of the baked crust before adding the filling. It totally prevents any hint of sogginess in the crust and gives a nice crunch and flavor charge. Also, I'd agree with another reviewer that it is enough filling for two shells for the higher ratio of berries to cream filling. If one is subconsciously expecting 'strawberry pie ala Big Boy restaurant' this would seem very pudding-like and that adjustment would be less surprising. I used this same basic recipe and substituted a lightly-cooked, spiced, fresh peach topping/glaze. Absolutely wonderful pie that my skeptical son 'hogged' down after the initial raised eyebrows when I told him how the pies were made.
This didn't turn out to well for me and was not what I expected at all. I have to agree with a previous reviewer and say ti really was not very pie like.