Strawberry Custard Pie (6 pies to serve 48)
Note: I am estimating the cook and prep. time...I really don't know. Read through the recipe and guess from your own experience. The time consumers are pastry shells (if you are making your own),preparation of the berries, and cooking the custard.
4 1/2 cgranulated sugar
3/4 ccorn starch
4 1/2 ccold water
3 pkgstrawberry gelatin (3 oz) each
1 Tbsplemon juice
3 pkgcook and serve vanilla pudding mix (3 oz) each
6pastry shells, cooked
3 lbstrawberries, halved
·whipped cream (optional)
How to Make Strawberry Custard Pie (6 pies to serve 48)
- 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 gelatin and lemon juice until 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).