Strawberry Pie for Dad!
I am making this pie for my Dad & Grandpa for Father's Day, and though I haven't eaten it all together, the 'ingredient samples' I've had were DIVINE.
Strawberry Cream Pie*
Crust (I am thinking you could just use a prepared graham cracker crust here if you're not in a Scratch-cooking Mood):
2 1/2 c. graham cracker or Nilla wafer or Chessmen cookie crumbs
1 stick + 2 tbsp. butter or Earth Balance
2 tbsp. sugar (omit if you're using Nilla wafers or Chessmen cookies)
Filling:
2 lbs. fresh strawberries, tops removed
1 1/4 c. milk
1 c. sugar
5 tbsp. cornstarch
3 tbsp. lemon juice
1 tsp. vanilla
Topping (seems canned whipped cream or even Cool Whip would work if you're in a hurry):
1 c. whipping cream
1 tbsp. powdered sugar
1 tsp. vanilla
Instructions:
Pour your graham cracker crumbs and 2 tbsp. sugar in a DEEP pie pan. Melt the butter in a saucepan and drizzle it over the crumbs/sugar. Mix it all up til crumbs are moistened, then use the back of a spoon to press it into a crust.
Reserve 4 strawberries for later. Put the rest of your strawberries in the blender on high to make a puree. Then pour milk, sugar, and cornstarch in a large (preferably teflon-coated) saucepan and whisk 'til everything's dissolved. Add puree, lemon juice, and vanilla, then cook on medium-high heat for about 7 minutes, WHISKING OFTEN (very important! cooking milk tends to scorch) 'til the mixture is thick and bubbly.
Pour puddingy-stuff into crust and let cool for 30 min on counter. Then cover with Saran Wrap and refrigerate overnight.
Before serving, whip cream, sugar, and vanilla with a mixer until stiff peaks form. Top pie with whipped cream and slice up those 4 remaining strawberries for garnish.
*I got this from Domino but made several adjustments to make it delicious-er.
Strawberry Cream Pie*
Crust (I am thinking you could just use a prepared graham cracker crust here if you're not in a Scratch-cooking Mood):
2 1/2 c. graham cracker or Nilla wafer or Chessmen cookie crumbs
1 stick + 2 tbsp. butter or Earth Balance
2 tbsp. sugar (omit if you're using Nilla wafers or Chessmen cookies)
Filling:
2 lbs. fresh strawberries, tops removed
1 1/4 c. milk
1 c. sugar
5 tbsp. cornstarch
3 tbsp. lemon juice
1 tsp. vanilla
Topping (seems canned whipped cream or even Cool Whip would work if you're in a hurry):
1 c. whipping cream
1 tbsp. powdered sugar
1 tsp. vanilla
Instructions:
Pour your graham cracker crumbs and 2 tbsp. sugar in a DEEP pie pan. Melt the butter in a saucepan and drizzle it over the crumbs/sugar. Mix it all up til crumbs are moistened, then use the back of a spoon to press it into a crust.
Reserve 4 strawberries for later. Put the rest of your strawberries in the blender on high to make a puree. Then pour milk, sugar, and cornstarch in a large (preferably teflon-coated) saucepan and whisk 'til everything's dissolved. Add puree, lemon juice, and vanilla, then cook on medium-high heat for about 7 minutes, WHISKING OFTEN (very important! cooking milk tends to scorch) 'til the mixture is thick and bubbly.
Pour puddingy-stuff into crust and let cool for 30 min on counter. Then cover with Saran Wrap and refrigerate overnight.
Before serving, whip cream, sugar, and vanilla with a mixer until stiff peaks form. Top pie with whipped cream and slice up those 4 remaining strawberries for garnish.
*I got this from Domino but made several adjustments to make it delicious-er.