Strawberry Custard Pie
|9 inch unbaked pie shell||1|
|Melted butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Fresh strawberries||1 1⁄2 Pint|
|Cold water||1 Tablespoon|
Preheat oven to 400°F.
Make pie shell according to preferred recipe.
Combine next six ingredients in electric blender and process until smooth.
Pour into unbaked pie shell and bake in preheated oven for 10 minutes.
Lower oven temperature to 325°F and continue to bake for 35 to 40 minutes or until inserted table knife comes out clean.
Remove from oven and cool for 45 minutes.
While pie is cooling, prepare strawberry glaze.
Wash and halve or slice strawberries, separating the very ripe ones from the firmer ones.
There should be approximately 1 cup soft berries and 1 1/2 cups firm ones.
Add honey to the soft berries, mash them slightly and bring them to a boil over medium heat.
Dissolve cornstarch in cold water and stir into boiling berries, cooking about a minute stirring constantly.
Remove from heat and drain off clear juice.
Pour cooked berries over top of pie, then arrange uncooked berries, cut side down, over entire surface of pie.
Carefully pour clear juice glaze over all the strawberries coating each one, completely covering the filling of the pie.
Refrigerate for several hours.