Are you craving a dessert that's both incredibly delicious and surprisingly easy to make? Look no further than this delightful Strawberry Custard Pie! This recipe combines the sweetness of fresh strawberries with the creamy richness of a homemade custard, all nestled in a flaky pie crust. It's the perfect homemade dessert for a summer gathering, a special occasion, or simply a weeknight treat. This easy recipe is perfect for those seeking quick dinner ideas or healthy meals with a decadent twist. Get ready to impress your family and friends with this simple yet elegant pie!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Custard:
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C).
Making the Custard:
- Whisk together: In a medium bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth.
- Heat the milk: In a saucepan, heat the milk over medium heat until it's just simmering. Do not boil.
- Temper the eggs: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
- Combine and cook: Pour the tempered egg mixture into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Stir in vanilla: Remove from heat and stir in the vanilla extract.
Assembling the Pie:
- Prepare strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup sugar and lemon juice. Let it sit for 10-15 minutes to allow the strawberries to release their juices.
- Pour custard: Pour the warm custard into the pre-baked pie crust.
- Top with strawberries: Arrange the macerated strawberries over the custard.
- Bake: Bake for 15-20 minutes, or until the custard is set and the strawberries are slightly softened.
- Cool: Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the flavors to meld and the pie to set completely.
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- Feel free to use other berries, such as raspberries or blueberries, instead of strawberries, or create a mixed berry pie.
- Add a sprinkle of cinnamon or nutmeg to the custard for extra warmth.
- For a sweeter pie, increase the sugar in the custard or strawberry filling.
- To make this recipe ahead of time, prepare the crust and custard separately and assemble the pie just before baking.
Nutritional Information (per serving, approximate):
Calories: 350-400 Fat: 20-25g Saturated Fat: 12-15g Cholesterol: 100-150mg Sodium: 150-200mg Carbohydrates: 40-50g Sugar: 30-40g Protein: 5-7g
This Strawberry Custard Pie is a delicious and satisfying dessert that's perfect for any occasion. Enjoy this easy recipe and the burst of fresh flavors! It's a great option for those looking for delicious dishes and best recipes for their next meal.