Strawberry cream pie
Prep Time
Price Per Serving
Cooking Mode
300 mL (1 ¼ cups) cup graham cracker crumbs
60 mL (¼ cup) cup unsalted butter or margarine
45 mL (3 tablespoons) tablespoon crustard powder
45 mL (3 tablespoons) tablespoon sugar
625 mL (2 ½ cups) cup milk
75 g oz dark chocolate
1 carton (454 g) lb fresh strawberries, halved
30 mL (2 tablespoons) tablespoon apricot jam or apple jelly, melted
To taste fresh mint leaves for garnish
300 mL (1 ¼ cups) cup graham cracker crumbs
60 mL (¼ cup) cup unsalted butter or margarine
45 mL (3 tablespoons) tablespoon crustard powder
45 mL (3 tablespoons) tablespoon sugar
625 mL (2 ½ cups) cup milk
75 g oz dark chocolate
1 carton (454 g) lb fresh strawberries, halved
30 mL (2 tablespoons) tablespoon apricot jam or apple jelly, melted
To taste fresh mint leaves for garnish
Directions
1Preheat oven to 180°C (350°F).
2Combine graham crumbs and butter in a bowl. Press mixture into the bottom of a 23 cm (9 in.) pie plate.
3Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
4Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
5Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
6Once the custard has cooled, pour into crust.
7Cover generously with halved strawberries and then brush fruit with melted jam or jelly. Decorate with fresh mint leaves and serve.
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Personal Note
Personal Note