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Wednesday, March 14

Strawberry cream(ed) pie

Let's just say, for the record, cream pies and mountain roads are not good companions.
1
Milk, whole
1 ¼ cups
Eggs, separated
2
Cornstarch
2 tablespoons
Sugar
½ cup
Salt
Strawberry preserves
1 cup
  1. Preheat oven to 325°F.
  2. Combine milk, 6 tablespoons sugar, a few grains of salt, cornstarch, and slightly beaten yolks.
  3. Cook over hot water (in a separate bowl, of course) until thick and smooth.
  4. Add strawberry preserves, which have been well drained.
  5. Pour into baked pastry shell.
  6. Cover with meringue made from egg whites and the remaining 2 tablespoons sugar.
  7. Bake 20 minutes.
Recipe from The Household Searchlight Recipe Book, passed down from my Grandmother Miller.

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