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Pie: Strawberry Custard Pie

Source of Recipe


Internet






List of Ingredients



• 1 Pillsbury refrigerated 9" pie shell, unbaked
  
• 2 cups sliced fresh strawberries
  
• 1 package jello sugar free vanilla cook and serve pudding mix (4 serving size)
  
• 2/3 cup nonfat dry milk powder
  
• 1 1/4 cups water
  
• 1/2 teaspoon vanilla extract
  






Instructions



1. Preheat oven to 450. Place pie crust in a 9" pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Evenly arrange strawberries in cooled crust.
   
   
2. In a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat. stirring constantly using a wire whisk, until mixture thickens and starts to boil. Remove from heat, stir in vanilla extract. Pour hot mixture over strawberries. Allow to cool on rack about 15 minutes. Refrigerate atleast 2 hours.
   
   
3. Makes 8 servings at 155 calories each.