Strawberry Cream Pie

This family favorite makes its appearance once a year when the local strawberries are ripe. It’s beautiful and rich. My daughter Danielle used to ask for this pie for her birthday rather than a cake. Since her birthday was during strawberry season, it seemed a perfect birthday dessert.


1  9” baked pie shell  (homemade or not), cooled
Pie Filling:
1/2  cup sugar
3  tablespoons cornstarch
3  tablespoons flour
1/2  teaspoon salt
2  cups milk
1 egg, slightly beaten in a small bowl
1/2  cup heavy cream, whipped
1 teaspoon vanilla
Pie Topping:
2 ½ – 3 cups fresh strawberries, washed and sliced in half
1/2  cup whipped cream (optional)


Bake pie shell and cool.  Set aside.
Mix sugar, cornstarch, flour, and salt together in a saucepan. Slowly stir in milk, so that the mixture is well blended and smooth. Place over medium heat, stirring constantly, bring to a boil. Reduce to low heat. Stir until thick.

Quickly drop a small portion of the hot mixture into the egg, stirring constantly. Keep adding a small portion of the custard into the egg, stirring well each time. Once the egg mixture is well warmed, stir it quickly into the hot custard mixture. Bring the custard just to boiling, stirring constantly. Take off of the heat. Cool; then chill. Beat the custard well. Fold the whipped cream and vanilla into the custard until all is smooth and well blended. Pour the cooled custard into the pie shell. Then gently place the fresh strawberries on top of the custard, so it is completely covered by strawberries. Cover and refrigerate. Cut and serve. Whipped cream may be added to the top of each slide, if desired.