This Strawberry Cream Pie is a timeless dessert that balances the tartness of fresh berries with a rich, vanilla-infused custard. The filling is made from scratch using egg yolks, milk, and butter, resulting in a silky, luxurious texture that sets perfectly in the chilled pie shell. Fresh strawberries are layered within the cream, adding bursts of juicy flavor and vibrant color. It’s an elegant yet comforting choice for summer gatherings, potlucks, or a special weekend treat. The crust provides a necessary crunch to contrast the soft filling. Serve chilled for the best texture and flavor, allowing the custard to set firmly before slicing.
Strawberry Cream Pie 2
Description
This Strawberry Cream Pie is a timeless dessert that balances the tartness of fresh berries with a rich, vanilla-infused custard. The filling is made from scratch using egg yolks, milk, and butter, resulting in a silky, luxurious texture that sets perfectly in the chilled pie shell. Fresh strawberries are layered within the cream, adding bursts of juicy flavor and vibrant color. It&# 226;ÂÂs an elegant yet comforting choice for summer gatherings, potlucks, or a special weekend treat. The crust provides a necessary crunch to contrast the soft filling. Serve chilled for the best texture and flavor, allowing the custard to set firmly before slicing.Ingredients
Directions
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Bake the pastry shell according to package directions or until golden brown, then allow it to cool completely.
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In a heavy saucepan, whisk together the flour and sugar until well combined.
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Gradually stir in 1 cup of milk, whisking constantly to ensure the mixture is smooth and free of lumps.
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Pour in the remaining 1 cup of milk.
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Place the saucepan over medium heat and cook, stirring continuously, until the mixture comes to a boil and thickens significantly. Watch carefully to prevent boil-overs.
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In a small bowl, beat the egg yolks. Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolks while whisking vigorously to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining hot mixture.
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Cook for another 2 minutes, stirring constantly, to thicken the custard further.
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Remove the saucepan from heat. Stir in the vanilla extract and butter until the butter is fully melted and incorporated.
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Pour half of the warm custard mixture into the cooled pie shell.
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Arrange the sliced strawberries in an even layer over the custard.
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Pour the remaining custard mixture over the strawberries, covering them completely.
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Refrigerate the pie for at least 2 hours, or until the custard is completely set and cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380.6kcal
- % Daily Value *
- Total Fat 17.3g27%
- Saturated Fat 6.5g33%
- Cholesterol 439.0mg147%
- Sodium 132.4mg6%
- Total Carbohydrate 44.7g15%
- Dietary Fiber 0.7g3%
- Sugars 25.8g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pastry shell is completely cool before adding the warm custard to prevent the crust from becoming soggy too quickly.
When tempering the eggs, pour the hot liquid slowly into the eggs while whisking constantly. If the liquid is too hot or added too quickly, the eggs may scramble.
Use fresh, ripe strawberries for the best flavor and color. Hull and slice them just before assembling the pie to prevent browning.
Store the pie in the refrigerator. It is best consumed within 2-3 days.
For a richer flavor, you can substitute half of the milk with heavy cream.
