Strawberry Cream Pie Ii

This strawberry pie is all about the custard.

A stovetop vanilla custard gets built from flour, sugar, milk, and egg yolks, cooked until thick and glossy. Half gets poured into a baked pie shell, then a layer of fresh strawberries goes on top, and the remaining custard covers them like a blanket.

The custard is old-school technique: blend flour and sugar, add milk gradually, cook until it thickens and bubbles. Temper the egg yolks with a spoonful of hot mixture before adding them back, or you’ll end up with scrambled eggs in your pie. Vanilla and butter stirred in off the heat add richness and flavor.

Cool the pie completely before cutting. Warm custard runs everywhere. Cold custard slices clean.

Pro Tips

• Stir in the milk gradually to prevent lumps. Start with a little to make a smooth paste, then add the rest.
• Temper the egg yolks carefully. Add a small spoonful of hot mixture to the beaten yolks first, stir well, then pour back into the pan. This raises the temperature slowly without scrambling.
• Use the best strawberries you can find. They’re the star ingredient and they’re raw, so flavor and freshness matter.

Variations

• Top with whipped cream for a triple-layer presentation.
• Use raspberries or blueberries instead of strawberries for a different berry cream pie.
• Add a tablespoon of Grand Marnier to the custard for a subtle orange-kissed flavor.