Strawberry Custard Cream Pie Food

STRAWBERRY CUSTARD PIES

Steps:

• In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

STRAWBERRY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
• Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

STRAWBERRY CUSTARD CREAM PIE

Steps:

• Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
• Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
• Return egg mixture to saucepan and cook, stirring constantly until thick.
• Remove from heat and add butter and vanilla extract.
• Cover and chill.
• Whip cream, add sugar and beat until thickened.
• Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
• Just before serving, spread whipped cream over top of strawberries.
• Garnish with more berries, if desired.

ULTIMATE STRAWBERRY CREAM PIE

Steps:

• FOR CRUST: mix crumbs and butter till evenly coated.
• press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
• set aside to cool.
• FOR FILLING: scald milk over medium-low heat in saucepan.
• (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
• this will lead to a burnt aftertaste.
• In another saucepan, combine the sugar, flour, and salt.
• slowly pour in and mix the scalded milk.
• cook over medium heat stirring constantly until the custard thickens.
• when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
• take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
• stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
• take off heat and let cool to room temperature.
• When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
• pour the custard over the berries and refrigerate covered at least several hours till set.
• FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
• stir in crushed berries and beat until stiff.
• spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
• Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.

STRAWBERRY CREAM PIE

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

STRAWBERRY CUSTARD PIE

Steps:

• 1. Lightly grease a 10 inch pie plate. Line with pie crust, crimp the edges and fork the bottom and sides slightly.
• 2. Slice the strawberries and set aside. In a medium size bowl, beat eggs and sugar together, add flour, mix thoroughly, mix in heavy cream and melted butter beat thoroughly.
• 3. Place strawberries all around the unbaked pie crust. After the custard is mixed thoroughly, put the liquid on top of the strawberries. Place in the oven on 325 for 1 hour and 350 for 20 minutes. Test and remove from oven.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.