Strawberry pie reminds me of hours spent hunched over picking strawberries from our extremely abundant strawberry patch. Our strawberry patch consisted of two or three long rows, about 2 feet wide by 25 foot long. It probably didn’t take ‘hours’ but it certainly felt that way to a twelve year old who would rather be doing anything else.
My mother made large batches of jam and was known for her strawberry shortcake. Occasionally, she would make a fresh strawberry pie. We could never eat all of the berries we produced, so they were given to my grandparents, aunts/uncles, and neighbors. Our strawberry patch was enough to feed a small village.
I haven’t had a strawberry custard pie and it sounds creamy and delicious. And as many old recipes are, it is simple and quick to prepare.
Strawberry Custard Pie
2 cups fresh strawberries, hulled
1 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 tablespoon butter
1 baked pie shell
Meringue
Mash two cups strawberries then add sugar and cornstarch. Simmer over medium heat until thickened, then whisk in the egg yolks. Cook for a few minutes. Remove from stove and add one tablespoon butter. Pour into baked pie shell and top with meringue. Put into oven to lightly brown.
Personally, I’m not a fan of meringue – it always strikes me as kind of ‘blah’. I’m sure this pie would be equally good topped with fresh whipped cream!
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