- 3 cups sliced fresh strawberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 3/4 cup cold water
- 1 cup half-and-half
- 1 egg
- 1 egg yolk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, halved
- 1 (9 inch) prepared graham cracker crust
- Mash 3 cups sliced strawberries with 1 cup sugar in a saucepan over medium heat. Bring strawberry mixture to a boil, stirring frequently.
- Mix cornstarch with water in a small bowl and pour into mashed strawberries; reduce heat to medium-low.
- Let strawberry mixture simmer, stirring constantly, until thickened, about 10 minutes. Set aside.
- Bring half-and-half to a boil in a saucepan; remove from heat.
- Beat egg and egg yolk with an electric mixer in a bowl until frothy; gradually mix in 3/4 cup of sugar, then beat until the egg mixture is thick, pale yellow, and forms a ribbon when beater is lifted out of the bowl, about 3 minutes.
- Mix in flour until smooth.
- Gradually pour hot half-and-half into the egg mixture in a steady stream, beating constantly.
- Return mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and starts to boil. Reduce heat to medium-low; continue cooking, stirring constantly until flour is cooked, 2 to 3 more minutes.
- Remove custard from heat, and stir in butter and vanilla extract.
- Spread custard in an even layer over the bottom of graham cracker crust. Top the custard with the cooked strawberry mixture. Arrange fresh strawberries over the top.
- Chill at least 3 hours before serving.
10/10/2019
recipepes.com
sweet lady dane strawberry pie, recipe
PT15M
PT1H
5
455 calories
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