Glazed Strawberry Cream Pie
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberries||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Red vegetable coloring||2 Drop|
Heat 1 cup milk in top of double boiler.
Combine remaining 1/2 cup milk with 2 tablespoons cornstarch, 1 /4 cup sugar and salt.
When mixture is smooth, pour into hot milk, and cook over direct heat until thickened and no starch flavor remains.
Stir a little hot mixture into egg; then blend egg into mixture.
Cook over hot not boiling water, stirring, about 3 minutes.
Removefrom heat, and add vanilla extract.
Cool; then pour into prepared crust and chill.Wash and hull berries.
Drain, and dry on absorbent paper.
Slice 1/2 the berries, and arrange over custard filling.
Crush remaining berries, stir in 1 /2 cup sugar and 4 teaspoons cornstarch and cook, stirring constantly, until mixture is thick and clear.
Add lemon juice and vegetable coloring.
Spread mixture over fresh berries, and chill thoroughly before serving, with whipped cream if desired.
Note: To make graham-cracker crust, follow directions in Chapter 4, omitting cinnamon if you prefer.
Chill crust thoroughly without cooking; early preparation of this kind of shell means that it will have time to set.