Strawberry Custard Pie Recipes

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STRAWBERRY CUSTARD CREAM PIE



Strawberry Custard Cream Pie image

This pie starts with a delicious custard placed in a baked pie shell, then a layer of halved fresh strawberries is added and then topped with luscious freshly whipped cream. Custard can be made ahead and pie assembled just before serving. Awesome!

Provided by Marie

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups scalded milk
2 lightly beaten eggs
3 tablespoons butter
1/2 teaspoon vanilla
1 (9 inch) baked pie shells
2 cups strawberries, stems removed and halved
1 cup heavy cream
1 tablespoon sugar

Steps:

  • Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
  • Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
  • Return egg mixture to saucepan and cook, stirring constantly until thick.
  • Remove from heat and add butter and vanilla extract.
  • Cover and chill.
  • Whip cream, add sugar and beat until thickened.
  • Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
  • Just before serving, spread whipped cream over top of strawberries.
  • Garnish with more berries, if desired.

Nutrition Facts : Calories 612.3, Fat 35.9, SaturatedFat 18.1, Cholesterol 145.8, Sodium 490.5, Carbohydrate 66.1, Fiber 2.1, Sugar 37.9, Protein 8.5

STRAWBERRY CUSTARD PIES



Strawberry Custard Pies image

These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 pies (8 servings each).

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Provided by Emeril Lagasse

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons ice water
2 tablespoons vodka or apple cider vinegar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into cubes
2 pounds strawberries, hulled and halved
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons instant tapioca
1 tablespoon fresh lime juice
1/2 teaspoon ground cardamom
Pinch of kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
  • Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

STRAWBERRY CUSTARD PIES RECIPE - (4.7/5)



Strawberry Custard Pies Recipe - (4.7/5) image

Provided by dlperkins

Number Of Ingredients 9

4 1/2 cups sugar
3/4 cup cornstarch
4 1/2 cups cold water
3 (3-ounces each) packages strawberry gelatin
1 tablespoon lemon juice
6 (3-ounces each) packages cook-and-serve vanilla pudding mix
6 (9-inch) pastry shells, baked
3 pounds fresh strawberries, halved
Whipped cream, optional

Steps:

  • 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.

STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

Provided by Leslie

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 10

1 1/2 cups rhubarb, cut in 1 " pieces
1 1/2 cups sliced strawberries
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

Steps:

  • Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
  • Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
  • Strain rhubarb well.
  • With wooden spoon, add strawberries and rhubarb to batter and mix.
  • Pour into uncooked pie shell.
  • Mix topping ingredients with a fork, and sprinkle over uncooked pie.
  • Bake at 375 for 50 minutes or until set.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25

STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  • Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  • Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  • Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  • Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
Dash salt
1/4 cup shortening
1/4 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup quick-cooking tapioca
Dash salt
6 cups halved fresh strawberries
CRUMBLE:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed

Steps:

  • In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.

CUSTARD PIE



Custard Pie image

This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  • In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
  • Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

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STRAWBERRY CUSTARD PIE RECIPE - THERESCIPES.INFO
Strawberry Custard Pies Recipe: How to Make It tip www.tasteofhome.com. Ingredients 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 …
From therecipes.info


STRAWBERRY CUSTARD PIE | SUMMER DESSERTS, FRUITY DESSERTS, CUSTARD …
2021-04-25 Strawberry Pot Pie - Who says pot pies have to be the main course? Strawberry Pot Pie is a #quick, #easy and fun #after-dinner #dessert. A delicious #strawberry filling is topped with homemade Crème Chantilly and a puff #pastry. The puff pastry is baked separately from the #fruit, so no soggy crust here. This #dessert #recipe is great during ...
From pinterest.ca


14 STRAWBERRY RHUBARB PIE RECIPES | ALLRECIPES
2022-02-28 To boost the filling's flavor, combine the strawberries, rhubarb, butter, sugar, flour, and nutmeg in a saucepan and cook over medium heat until it thickens; then, let it cool completely before pouring into the pie crust. </p>. View Recipe. this link opens in a new tab.
From allrecipes.com


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