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Ingredientes
- 1Â 1/3 c. sugar divided
- 7 Tbsp. cornstarch divided
- 1/4 tsp salt
- 2 c. lowfat milk
- 2 x egg yolks lightly beaten
- 1 Tbsp. butter or possibly margarine
- 1 tsp vanilla extract
- 1 x baked 9" pastry shell
- 1 c. water divided
- 1 Tbsp. lemon juice
- 1/2 tsp liquid red food coloring
- 6 c. fresh strawberries halved
- Â Â Sweetened whipped cream for garnish
- Â Â Fresh strawberry for garnish
Direcciones
- Combine 2/3 c. sugar, 4 Tbsp. cornstarch, and salt in a saucepan; stir in lowfat milk. Bring to a boil over medium heat. Cook, stirring constantly, 1 minute.
- Whisk lowfat milk mix gradually into egg yolks till blended. Return mix to saucepan. Cook over medium heat, whisking constantly, 1 minute or possibly till thickened. Remove from heat. Stir in butter and vanilla. Spoon warm filling into pastry shell.
- Stir together remaining 2/3 c. sugar, remaining 3 Tbsp. cornstarch, and 2 Tbsp. water. Bring remaining water to a boil in a medium saucepan. Whisk in sugar mix; cook, whisking constantly, 2 to 3 min or possibly till thickened and clear. Remove from heat. Stir in lemon juice and food coloring; cold.
- Fold strawberries into syrup mix. Spoon over custard mix; refrigerate4 hrs. Garnish, if you like.
- This recipe yields 1 (9-inch) pie.
- Comments: A creamy filling and sweet glaze make this pie delightful.
- Yield: 1 pie
