Fresh Strawberries & Cream Pie

• Produce

  • 1 Lemon
  • 5 cups Strawberries

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 1 pinch Salt
  • 1/4 tsp Salt
  • 3 tbsp Strawberry jell-o mix
  • 1 Topping or whipped cream, whipped
  • 2 tsp Vanilla extract
  • 1 1/2 cups White sugar

• Bread & Baked Goods

  • 16 Pie crusts, cooked and cooled

• Dairy

  • 1 tbsp Butter
  • 2 cups Milk

• Liquids

  • 1 cup Water

Found on spendwithpennies.com

Description

Ingredients

• 2 8 pie crusts, cooked and cooled
• ¾ cups white sugar
• ⅓ cup all-purpose flour
• 2 cups milk
• 3 egg yolks
• 1 tablespoon butter
• 1 lemon
• 2 teaspoons vanilla extract
• pinch of salt
• ¾ cup white sugar
• 3 tablespoons strawberry Jell-O mix
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup boiling water
• 5-6 cups (approx. 2 pints) strawberries, washed and chopped
• whipped topping or whipped cream (optional)

Directions

• Zest the lemon and juice ½ of it. Set aside.
• Combine sugar and flour in a medium saucepan. Stir in 1 cup of milk, egg yolks, salt and lemon zest. Whisk until well combined. Add remaining milk.
• Stir over medium-low heat until thick and bubbly. Remove from heat and stir in vanilla extract, butter and 1 tablespoon lemon juice.
• While still warm, pour half of the lemon cream into each pie crust. Cool completely.
• In a medium saucepan, stir together sugar, Jell-O, cornstarch and salt. Whisk in boiling water and bring to boil over high heat. Let boil 3 minutes stirring constantly. Cool completely.
• Once completely cool, pour over cut strawberries. Gently spoon strawberries over cream layer and refrigerate pies 4 hours or overnight.
• Top with whipped topping if desired.