Ingredients for Strawberry Custard Cream Pie
- 1/2 cup granulated sugar + 2 tablespoons powdered sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 large eggs
- 2 tablespoons (1/4 stick) unsalted butter
- Vanilla
- Pie Shells
- 1 pint fresh strawberries, halved
- Heavy Cream
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How to Make Strawberry Custard Cream Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Gradually whisk in 3 cups whole milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- In a separate bowl, whisk 2 large eggs. Temper the eggs by slowly whisking in 1/2 cup of the hot milk mixture.
- Pour the tempered egg mixture into the saucepan with the remaining milk mixture. Cook, whisking constantly, until the custard thickens further (about 1-2 minutes). Do not boil.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Pour the chilled custard into your baked pie shell. Arrange fresh strawberry halves over the custard.
- Just before serving, spread the whipped cream over the strawberries.
- Garnish with additional fresh strawberries and a sprinkle of powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
151g
Fat
90g
Carbs
22g
