Strawberry Cream Pie 2

  • on September 17, 2007
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Ingrients & Directions

9″ Pastry Shell
1/2 c Sugar
3 x Small Egg Yolks
1 tb Firm Butter
1/3 c Flour
2 c Milk
1/2 ts Vanilla
1 1/2 c Strawberries

Bake and cool pastry shell. Blend flour and sugar in heavy saucepan.
Slowly stir in 1 cup milk until smooth. Add rest of milk; cook and
stir over direct heat until mixture boils and thickens [be careful of
boil-overs!]. Stir 1/2 cup of hot mixture into well-beaten egg yolks;
stir together. Pour back in saucepan; cook and stir 2 minutes. Remove
from heat; stir in vanilla and butter. Pour half of mixture in pie
shell. Layer strawberries; pour remaining mixture on top. Cool and
serve. Yields 6-8 servings.

8 Servings

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