Strawberry Cream Pie Ii

  • on September 18, 2007
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Ingrients & Directions

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