Strawberry Custard Pie

Strawberry Custard Pie

Strawberry Custard Pie

Strawberry Custard Pie – Makes two pies

3 eggs
¼ cup condensed milk

1 1/2 cups milk

½ cup strawberry puree (about 8 medium sized fresh berries)

1 tsp lemon juice added to strawberry puree
2 teaspoons vanilla extract

½ cup sugar
Pinch sea salt
1 (9-inch) graham cracker pie crust (store bought)

You will need: food processor, mixer, or blender, measuring cup, pie tin if you are making your own crust

  1. Hull (remove stems) strawberries and place fresh strawberries in the food processor and pulse about 10 times.
  2. Add lemon juice and sugar.
  3. Turn on the processor fully and blend until the strawberries are a are completely smooth.
  4. Turn off the food processor.
  5. Place pie crust in a 375 degree oven for 6-9 minutes to harden the shell.
  6. In the mean time, add the eggs one by one, stopping the food processor when adding each egg.
  7. When the eggs are thoroughly combined, add condensed milk, regular milk, vanilla extract and salt through the funnel, then blend until those ingredients are thoroughly combined.
  8. Turn off the food processor, remove the top
  9. Take the pie crust from the oven and allow it to cool for about 5 minutes
  10. Turn the oven up to 400 degrees
  11. Pour the strawberry filling into the pie crusts
  12. Place the pie in the oven and bake for 30 – 35 minutes.
  13. Once cooked, allow the pie to cool on a rack for at least 45 minutes to an hour.
  14. Garnish with a sprinkle of nutmeg and a fresh mint leave and Enjoy!

No comments yet.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: