STRAWBERRY CUSTARD PIES RECIPE - (4.7/5)
Provided by dlperkins
Number Of Ingredients 9
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 CUSTARD PIES
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 pies (8 servings each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY RHUBARB CUSTARD PIE
One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g
STRAWBERRY CUSTARD CREAM PIE
This pie starts with a delicious custard placed in a baked pie shell, then a layer of halved fresh strawberries is added and then topped with luscious freshly whipped cream. Custard can be made ahead and pie assembled just before serving. Awesome!
Provided by Marie
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 612.3, Fat 35.9, SaturatedFat 18.1, Cholesterol 145.8, Sodium 490.5, Carbohydrate 66.1, Fiber 2.1, Sugar 37.9, Protein 8.5
STRAWBERRY CUSTARD PIE
My Husband loves custard pies, so I have strawberries that needed to be used and I didn't want another cake. Hope you like it.
Provided by Rose Rauhauser
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 8
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.
STRAWBERRY CUSTARD PIES
Make and share this Strawberry Custard Pies recipe from Food.com.
Provided by KlynnPadilla
Categories Pie
Time 35m
Yield 6 pies, 48 serving(s)
Number Of Ingredients 9
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 heat. Stir in the gelatin and lemon juice until the gelatin is dissolved. Cool to room temperature.
- Prepare pudding mixes according to directions. Pour into pastry shells; top with strawberries and carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Nutrition Facts : Calories 268.8, Fat 7.9, SaturatedFat 1.9, Sodium 228.4, Carbohydrate 48.3, Fiber 1, Sugar 33.2, Protein 2.1
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