Page 18 - April-May HER

18 APRIL HER
HER Around the Table
Creamy Strawberry Pie
Ingredients:
Pie Filling:
1 cooked and cooled pie crust or prepared crumb crust
3 large egg yolks, beaten
2 cups milk 2% or less
1 cup sugar or 1⁄2 cup sugar 1⁄2 cup stevia for
a low sugar option
1 cup pureed strawberries or slightly thawed
frozen strawberries
Directions:
Pie Filling:
1. In a saucepan, warm 1 1⁄2 cups of milk. Do not boil.
2. Meanwhile, mix sugar, flour salt & egg yolks in a bowl.
3. Add other 1⁄2 cup of milk to bowl and mix.
4. Add mixture to warmed milk in pan.
5. Add strawberries to the pan and cook on me-
dium heat, stirring continuously until thick.
6. Take off heat and add butter and vanilla. Stir until butter is melted and the mixture is thick and
creamy.
7. Pour into pie crust and cover with plastic wrap
after 10 minutes. Cool in refrigerator 3-4 hours.
1 cup flour
3 tbs. butter
1 tsp. vanilla
1⁄4 tsp. salt
Meringue:
3 large egg whites
1⁄4 cup granulated sugar 1 tsp. vanilla extract
8. Add meringue or whipped topping if desired and/or top with 1 sliced fresh strawberry.
Meringue:
1. Preheat oven to 350oF.
2. Place egg whites in the bowl of an electric
mixer.
3. Beat egg whites until soft peaks begin to form. 4. Slowly add sugar.
5. Beat until they form stiff, glossy peaks.
6. Fold in vanilla.
7. Spread meringue over pie.
8. Bake in preheated 350oF oven for 8 to 10 min-
utes, or until meringue is golden brown.
Recipe adapted from
Garland County Extension Service Agent Alison Crane
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18 APRIL/MAY 2020 ¯ HER MAGAZINE