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Strawberry Custard Pies (48)




Source of Recipe


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Strawberry Custard Pies (48)

Taste of Home April/May 2008
Reviews rated this recipe 4.5 of 5 stars.
Yield: 6 pies (8 servings each).
Prep: 35 min. + chilling

These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. —Caroline Park, Pritchard, British Columbia

Ingredients:
• 4-1/2 cups sugar
• 3/4 cup cornstarch
• 4-1/2 cups cold water
• 3 packages (3 ounces each) strawberry gelatin
• 1 tablespoon lemon juice
• 6 packages (3 ounces each) cook-and-serve vanilla pudding mix
• 6 pastry shells (9 inches), baked
• 3 pounds fresh strawberries, halved
• Whipped cream, optional

Directions:
1. In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.

2. Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

1 piece equals 304 calories, 9 g fat (4 g saturated fat), 11 mg cholesterol, 202 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.