Strawberry Custard Cream Pie
Indulge in the sweet elegance of Strawberry Custard Cream Pie, a dessert that seamlessly blends silky, homemade custard with the vibrant freshness of ripe strawberries. This recipe starts with a golden, pre-made pie crust as the base, filled with a rich yet delicate custard made from creamy whole milk, egg yolks, and a hint of vanilla. Topped with a display of juicy strawberries and a dollop of fluffy whipped cream, this pie is as visually stunning as it is delicious. Perfect for celebrations or everyday treats, this pie combines a creamy texture, fruity brightness, and irresistible homemade flair. Serve chilled, garnished with powdered sugar and fresh mint for a touch of sophistication. Whether you’re hosting a dinner party or indulging in a sweet moment, this strawberry pie promises to be the star of your dessert table.
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Recipe Information
Ingredients
- 1 9-inch Pre-made pie crust
- 2 cups Fresh strawberries
- 2 cups Whole milk
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 cup Whipped cream
- 1 tablespoons Powdered sugar (optional, for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Carefully press the pre-made pie crust into a 9-inch pie dish. Poke small holes in the bottom with a fork to prevent bubbling during baking.
Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside to cool completely.
While the crust cools, prepare the custard filling. In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, egg yolks, and salt until smooth.
Place the saucepan over medium heat and cook the mixture while stirring constantly. After 7-10 minutes, it will thicken to a pudding-like consistency.
Remove the custard from the heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool for about 15 minutes, stirring occasionally to prevent a skin from forming.
Pour the cooled custard into the prepared pie crust, spreading it out evenly. Cover with plastic wrap, ensuring the wrap touches the surface of the custard to avoid creating a skin. Refrigerate the pie for at least 2 hours, or until completely set.
While the pie is chilling, wash and hull the fresh strawberries. Halve or slice them depending on your desired presentation.
Once the custard pie is set, arrange the strawberries on top in a decorative pattern.
Top the pie with whipped cream and garnish with a sprinkling of powdered sugar and fresh mint leaves, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
