Strawberry Custard PieSouthern Living Annual Recipes 2000

A creamy filling and sweet glaze make this pie delightful.

Prep: 30 minutes
Cook: 12 minutes
Chill: 4 hours

1 1/3 cups sugar, divided
7 tablespoons cornstarch, divided
1/4 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 baked 9-inch pastry shell
1 cup water, divided
1 tablespoon lemon juice
1/2 teaspoon liquid red food coloring
6 cups fresh strawberries, halved
Garnishes: sweetened whipped cream, fresh strawberry

Combine 2/3 cup sugar, 4 tablespoons cornstarch, and salt in a
saucepan; stir in milk. Bring to a boil over medium heat.
Cook, stirring constantly, 1 minute.
Whisk milk mixture gradually into egg yolks until blended. Return
mixture to saucepan.
Cook over medium heat, whisking constantly, 1 minute or until
thickened. Remove from heat.
Stir in butter and vanilla. Spoon hot filling into pastry shell.
Stir together remaining 2/3 cup sugar, remaining 3 tablespoons
cornstarch, and 2 tablespoons water.
Bring remaining water to a boil in a medium saucepan.
Whisk in sugar mixture; cook, whisking constantly, 2 to 3 minutes or
until thickened and clear. Remove from heat.
Stir in lemon juice and food coloring; cool. Fold strawberries into
syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if
desired. Yield: 1 (9-inch) pie.



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