Fresh Strawberries & Cream Pie

SERVINGS: 2 PIES

FRESH STRAWBERRIES & CREAM PIE

AUTHOR: HOLLY

INGREDIENTS

• 2 8 " pie crusts , cooked and cooled

CREAM FILLING

• 3/4 cups white sugar
• 1/3 cup all-purpose flour
• 2 cups milk
• 3 egg yolks
• 1 tablespoon butter
• 1 lemon
• 2 teaspoons vanilla extract
• pinch of salt

GLAZED STRAWBERRIES

• 3/4 cup white sugar
• 3 tablespoons strawberry Jell-O mix
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup boiling water
• 5-6 cups (approx. 2 pints) strawberries, washed and chopped
• whipped topping or whipped cream (optional)

INSTRUCTIONS

1. Zest the lemon and juice 1/2 of it. Set aside.

CREAM FILLING

1. Combine sugar and flour in a medium saucepan. Stir in 1 cup of milk, egg yolks, salt and lemon zest. Whisk until well combined. Add remaining milk.
2. Stir over medium-low heat until thick and bubbly. Remove from heat and stir in vanilla extract, butter and 1 tablespoon lemon juice.
3. While still warm, pour half of the lemon cream into each pie crust. Cool completely.

GLAZED STRAWBERRIES

1. In a medium saucepan, stir together sugar, Jell-O, cornstarch and salt. Whisk in boiling water and bring to boil over high heat. Let boil 3 minutes stirring constantly. Cool completely.
2. Once completely cool, pour over cut strawberries. Gently spoon strawberries over cream layer and refrigerate pies 4 hours or overnight.
3. Top with whipped topping if desired.