Strawberry Cream Pie Ii
Yield
1 piePrep
10 minCook
10 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 2 | cups |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
butter
firm |
|
| 1 ½ | cups |
strawberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 473 | ml |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 15 | ml |
butter
firm |
|
| 355 | ml |
strawberries
|
*
|
Directions
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.
Stir ½ 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.
