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 Strawberry Cream Pie

 

      Yield: 1 Servings

 

      1    baked 8- (or 9-inch pie

           -shell)

    2/3 c  sugar

    1/2 c  flour

    1/2 t  salt

      2 c  milk,scalded

      2    eggs,separated

      2 T  butter

      1 t  vanllla extract

      1 qt fresh strawberries,hulled

           -and sliced

      1 c  confectioners' sugar

Mix sugar, flour, and salt together and dissolve with some of the

hot milk. Gradually blend wih the rest of the hot milk. Cook over low

heat until mixture

thickens, stirring constantly. Beat egg yolks in a bowl. Stir a small

amount of hot mixture into egg yolks; stir warmed egg yolks into hot

mixture.

Cook over low heat for 1 minute longer. Remove from heat and stir in

butter and vanilla. Let cool.

 

Reserve 1 cup of strawberries. Place remaining strawberries in pie

shell. Spread cooled custard over top. Beat egg whites and

confectioners' sugar, a little at a time, until stiff. Fold in reserved

berries. Spread over top of pie. Refrigerate until ready to serve.











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