Ultimate Strawberry Cream Pie
- Ready In:
- 5hrs 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
FOR CRUST
- 1 1⁄2 cups graham cracker crumbs
- 6 tablespoons melted butter
-
FOR FILLING
- 3 -4 cups sliced strawberries (depending on taste)
- 3 cups whole milk
- 3⁄4 cup white sugar
- 1⁄3 cup flour
- 1⁄4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons melted butter
- 1 teaspoon vanilla
-
FOR TOPPING
- 1 pint whipping cream
- 1⁄3 cup confectioners' sugar
- 1 -2 teaspoon vanilla (I like a lot)
- 1⁄2 - 1 cup crushed strawberry (again, depending on taste)
- sliced strawberry (to garnish)
directions
- FOR CRUST: mix crumbs and butter till evenly coated.
- press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
- set aside to cool.
- FOR FILLING: scald milk over medium-low heat in saucepan.
- (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
- this will lead to a burnt aftertaste.
- In another saucepan, combine the sugar, flour, and salt.
- slowly pour in and mix the scalded milk.
- cook over medium heat stirring constantly until the custard thickens.
- when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
- take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
- stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
- take off heat and let cool to room temperature.
- When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
- pour the custard over the berries and refrigerate covered at least several hours till set.
- FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
- stir in crushed berries and beat until stiff.
- spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
- Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.
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Reviews
-
Very, very good! Also, I opted to use 1 tsp. pure vanilla and 1/2 tsp. almond extract for the whipped cream. This recipe did not take 5 3/4 hours! It took me 1 1/2 hours to prep and assemble but it did require a few hours in the fridge to set up. I also cheated and bought a graham cracker crust to save time. You can speed up the cooling process for the custard by transfering it to a seperate container and placing plastic wrap directly on the top surface to cover (so it wont form a skin) & chill in the fridge. You can then go on to slice some strawberries and assemble the whipped cream.
RECIPE SUBMITTED BY
nick sawaya
United States
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