Strawberry Custard Pie
I love this dessert because it is so easy and not too sweet. The strawberries really take center stage in taste!
Ingredients
1 box Ready Made Pie Crust (two pie sheets)
2 quarts Fresh Strawberries, ripe
2/3 cup heavy whipping cream 2 eggs
1/3 tightly packed light brown sugar
Instructions
Preheat oven to 375°F. Par-bake the pie shells by doing the following. Place each shell on a 9 inch pie baking pan. Scallop the edges. Dock the dough of the shell or weigh it down with pie weights. Bake for 10-15 minutes until shell is lightly golden brown.Remove pie from oven. Remove weights if used and allow shell to cool. Slice washed strawberries and place in the cooled pie shells. In a kitchen mixer, whip together eggs, brown sugar, and cream for 3-5 minutes.
Pour cream mixture over strawberries in pie shell leaving a ¼ inch of space at the top of the shell. This allows the filling to expand without overflowing the pie.
Bake for approximately 30-35 minutes until edges of custard turns a golden brown. Center will remain slightly liquid. Allow pie to cool and then place in a refrigerator for at least 2 hours to chill.
Serve with whipped cream, ice cream, or sprinkled with powdered sugar.
**** If you prefer sweeter pie, mix an additional ¼ of light brown sugar with the strawberries prior to placing in the pie*****