Strawberry Cream Pie

  • on March 11, 2009
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Ingrients & Directions

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