How To Make Fresh Strawberries and Cream Pie
Have a bite of this heavenly strawberries and cream pie with a crust filled with tasty homemade cream filling and topped with fresh strawberries!
Serves:
Ingredients
- 2pie crusts,8-inch, cooked, cooled
For Cream Filling:
- ¾cupswhite sugar
- ⅓cupall-purpose flour
- 2cupsmilk
- 3egg yolks
- 1tbspbutter
- 1lemon
- 2tspvanilla extract
- pinchsalt
For Glazed Strawberries:
- ¾cupwhite sugar
- 3tbspstrawberry Jell-O mix
- 2tbspcornstarch
- ¼tspsalt
- 1cupboiling water
- 6cupsstrawberries,(approximately 2 pints) washed, chopped
- whipped topping,or whipped cream, optional
Instructions
-
Zest the lemon and juice ½ of it. Set aside.
Cream Filling:
-
Combine the sugar and flour in a medium saucepan. Stir in 1 cup of milk, egg yolks, salt, and lemon zest. Whisk until well combined.
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Add the remaining milk. Stir over medium-low heat until thick and bubbly.
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Remove from the heat and stir in the vanilla extract, butter, and 1 tablespoon of lemon juice.
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While still warm, pour half of the lemon cream into each pie crust. Cool completely.
Glazed Strawberries:
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In a medium saucepan, stir together the sugar, Jell-O, cornstarch, and salt. Whisk in the boiling water and bring to a boil over high heat.
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Let boil for 3 minutes while stirring constantly. Cool completely.
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Once completely cool, pour over the cut strawberries. Gently spoon the strawberries over the cream layer, and refrigerate the pies for 4 hours or overnight.
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Top with whipped topping, if desired.
Nutrition
- Calories: 327.86kcal
- Fat: 9.88g
- Saturated Fat: 4.03g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.68g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 57.04g
- Fiber: 1.84g
- Sugar: 36.93g
- Protein: 4.16g
- Cholesterol: 32.35mg
- Sodium: 411.13mg
- Calcium: 52.56mg
- Potassium: 161.46mg
- Iron: 0.78mg
- Vitamin A: 30.33µg
- Vitamin C: 35.44mg
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