Strawberry Custard Pies
PREP: 35 min. + chilling
These pies were a spring special at a restaurant where I used to work. When strawberries were in season, whoever was cook that day had to bake them first thing in the morning and again in the afternoon.
4-1/2 cups sugar
3/4 cup cornstarch
4-1/2 cups cold water
3 packages (3 ounces each) strawberry gelatin
1 tablespoon lemon juice
6 packages (3 ounces each) cook-and-serve vanilla pudding mix
6 pastry shells (9 inches),baked
3 pounds fresh strawberries, halved
Whipped cream, optional
In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the gelatin and lemon juice until the gelatin is dissolved. Cool to room temperature.
Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Yield: 6 pies (8 servings each).
From: Caroline Park
Pritchard, British Columbia
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