Strawberry Cream Pie
This creamy, dream of a strawberry pie features juicy red slices of strawberries layered atop a no-fail buttery shortbread crust and covered in a luscious, homemade vanilla cream custard. Simply put, this is one special dessert that shouldn't be missed when fresh strawberries are in season.
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
2/3 cup melted Real California butter
3/4 cup granulated sugar
1/4 teaspoon salt
1/3 cup cornstarch
2 cups Real California milk
4 large egg yolks, beaten
1/2 teaspoon vanilla extract (or almond extract, if desired)
3/4 cup Real California sour cream
2 cups strawberries, washed and sliced
- Preheat oven to 350°F (175°C).
- Mix the flour and powdered sugar together. Add the butter. Mix together and press mixture into a 9-inch deep dish pie plate. Bake 12 to 15 minutes or until lightly browned then let cool.
- Combine sugar, salt, and cornstarch in medium size saucepan. Slowly whisk in milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute then remove from heat. Stir a small amount of hot mixture into beaten egg yolks. Pour back into pan and cook for 2 minutes more without letting the mixture boil. Remove from heat and stir in vanilla; fold in sour cream. Cover and cool to lukewarm.
- Line pie shell with sliced strawberries and pour filling over berries. Chill well before cutting into wedges.
Makes 8 servings.
Recipe and photograph courtesy of the California Milk Advisory Board.