Strawberry Cream Pie

Strawberry Cream Pie

The Food section of The San Diego Tribune in today's issue was dedicated to Grandmothers and the recipes they were remembered by their families. The article tried to cover many different ethnics. The recipe I offer today is from the memory of Lillian Lemke's granddaughter.

Ingredients:

1 baked and cooled 9 inch pie crust

3/4 cup sugar

6 Tablespoons cornstarch

1/2 teaspoon salt

2 1/2 cups half-and-half

2 large eggs, well beaten

2 Tablespoons butter

1 teaspoon vanilla

2 cups sliced strawberries, plus more for garnish

Sweetened whipped cream

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Directions:

In the top half of a double boiler, whisk together the sugar, cornstarch, and salt. Combine the half and half with the beaten eggs and add to the sugar mixture. Cook over low heat in the double boiler until thick, stirring constantly with a wooden spoon or whisk. When thick stir in the butter and vanilla. Remove from heat and cover top of pudding with waxed paper to prevent a skin from forming. Cool the pudding on a wire rack for 30 minutes before placing in the refrigerator to cool completely.

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Layer 1 cup of strawberry slices in bottom of pie crust. Spoon in pudding and smooth top. Layer remaining sliced strawberries over pudding. Top the whole pie with whipped cream. Garnish with more sliced strawberries., if desired.

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Variations:

For Coconut Cream Pie: follow recipe exactly, omitting the strawberries and stirring in 1 1/3 cup toasted sweetened flake coconut into the pudding after it comes off the heat. Garnish with toasted coconut.