I love making desserts on Sunday afternoons. Last week we had a few friends over to celebrate my friend Ann’s birthday. I made 3 different desserts and this was one of them. It is so delicious, and you could use any fruit for the topping. Strawberry Cream Pie Crust: 1 cup of flour 1/2 cup of butter 1/4 cup of powdered sugar Filling: 3/4 cup sugar 1/3 cup of flour 1/4 t. salt 2 cups of whole milk 3 egg yolks 2 T. butter 2 t. vanilla Topping: 1 small carton of strawberries, hulled and chopped 1 T. sugar Directions: Preheat oven to 400 degrees. Combine the flour, sugar, and butter in a food processor. Press into a buttered pie pan, prick with a fork, and bake at 400 degrees for 10 minutes. Meanwhile; while crust is baking, use a microwave safe bowl to mix sugar, flour, and salt. Gradually whisk in milk until combined. Microwave filling on high for 3-5 minutes, stirring every minute or so. Continue cooking until it begins to thicken. Add beaten egg yolks slowly, so they don’t curdle the filling. Microwave for 2 more minutes, watch it constantly so it doesn’t boil over. Add vanilla and butter. Pour filling into crust and refrigerate for 3-4 hours or until cooled. Toss chopped strawberries in sugar and refrigerate until filling cools. Pile on top just before serving. Voila! Enjoy your fresh strawberry cream pie!! Jessica
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