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Strawberry Cream Pie

Strawberry Cream Pie

Makes 8 Servings

Crust:

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 2/3 cup melted butter

Filling:

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup cornstarch
  • 2 cups milk
  • 4 egg yolks, beaten
  • 1/2 teaspoon vanilla extract (substitute almond extract, if desired)
  • 3/4 cup sour cream
  • 2 cups strawberries, washed and sliced
  1. Preheat oven to 350°F.
  2. Mix the flour and powdered sugar together. Add the butter. Mix together and press mixture into a 9-inch deep dish pie plate. Bake 12 to 15 minutes or until lightly browned then let cool.
  3. Combine sugar, salt, and cornstarch in medium size saucepan. Slowly whisk in milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute then remove from heat. Stir a small amount of hot mixture into beaten egg yolks. Pour back into pan and cook for 2 minutes more without letting the mixture boil. Remove from heat and stir in vanilla; fold in sour cream. Cover and cool to lukewarm.
  4. Line pie shell with sliced strawberries and pour filling over berries. Chill well before cutting into wedges. Makes 8 servings.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Chelsea Sterling, Ketchum for the California Milk Advisory Board, chelsea.sterling@ketchum.com.