Fruit Topped Vanilla Cream Pie
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sliced strawberries||1 Cup (16 tbs)|
|Strawberry jelly||1⁄2 Cup (8 tbs)|
Combine sugar, cornstarch, and salt in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Immediately pour into baked pastry shell.
Cover filling with waxed paper.
Let pie cool 30 minutes; chill until firm.
Arrange fruit attractively on pie.
Cook jelly over low heat until jelly melts, stiffing Constantly.
Spoon jelly evenly over fruit.
Refrigerate 1 hour before serving.