California Strawberries
The Ripe Ingredient
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Fresh Strawberry Pie
1 - 9 inch pie shell, baked
3/4 Cup - Sugar
1/2 Cup - Flour
1/4 Teaspoon - Salt
3 Cups - Milk
3 - Egg Yolks, beaten slightly
2 Tablespoons - Butter
1 1/2 Teaspoons - Vanilla
1 Cup - Whipping Cream
1 1/2 Tablespoons - Powdered Sugar
2 1/2 Cups - Fresh California Strawberries, stemmed
1 Cup - Fresh or Frozen, thawed, blueberries
Directions
Cool and set aside pie shell. In 3-quart saucepan combine sugar, flour and salt. Whisk in milk until smooth. Cook and stir over medium-low heat until mixture is thickened, 8 to 10 minutes, being careful not to scorch. Beat the egg yolks slightly. Add a couple of tablespoons of the hot milk mixture to them, stirring, then pour the yolk mixture back into the hot milk. Cook and stir 3 minutes. Remove the pan from the heat and stir in the butter and vanilla. Let cool for 20 minutes, then pour into the prepared pie shell. Chill for several hours until firm. In bowl of electric mixer, combine whipping cream and powdered sugar. Beat until soft peaks form. Set aside. Remove pie from refrigerator. Arrange Strawberries and blueberries on filling. Serve with whipped cream. Makes 6 to 8 servings
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